Hot-Packaging Reduces Lipid Oxidation and Improves Sensory Characteristics of Cooked Turkey Meat

Authors

Maiko Ishikawa, Iowa State University
Dong U. Ahn, Iowa State UniverstiyFollow

Document Type

Research

Keywords

packaging, lipid oxidation, sensory characteristics, turkey, TBARS

Abstract

The effects of two vacuum packaging methods (hot and cold vacuum packaging) on the storage stability and sensory characteristics of cooked meat were compared. Ground turkey breast and leg meat patties were cooked, vacuum packaged appropriately, and stored up to 22 days. Lipid oxidation was measured by the thiobarbituric acid (TBA) test. In addition, Total aerobic count and sensory evaluation (flavor, juiciness, tenderness, overall acceptability) were conducted. There was no significant difference in aerobic plate count by packaging methods; however, panelist rating revealed that hot-packaged turkey leg meat had higher juiciness and overall acceptability scores than cold-packaged ones. Although TBARS (thiobarbituric acid reactive substances) values of all types of patties increased gradually, TBARS values of hot-packaged leg and breast were significantly lower than those of cold-packaged ones. Our results indicate that the hot-packaging method is superior to the cold-packaging method in controlling lipid oxidation and improving sensory values.

Publication Date

June 1997

Journal Title

Journal of the Iowa Academy of Science

Volume

104

Issue

2

First Page

43

Last Page

46

Copyright

© Copyright 1997 by the Iowa Academy of Science, Inc.

Language

EN

File Format

application/pdf

Recommended Citation

Ishikawa, Maiko and Ahn, Dong U. (1997) "Hot-Packaging Reduces Lipid Oxidation and Improves Sensory Characteristics of Cooked Turkey Meat," Journal of the Iowa Academy of Science: JIAS, 104(2), 43-46.
Available at: https://scholarworks.uni.edu/jias/vol104/iss2/6