Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat

An antioxidant active packaging was prepared by coating a citrus extract, consisting of a mixture of carboxylic acids and flavanones, on polyethylene terephthalate trays. The effect of the packaging in reducing lipid oxidation in cooked turkey meat and on meat pH, colour characteristics and sensoria...

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Bibliographic Details
Published in:Meat science 2014-03, Vol.96 (3), p.1171-1176
Main Authors: Contini, Claudia, Álvarez, Rocío, O'Sullivan, Michael, Dowling, Denis P., Gargan, Sean Óg, Monahan, Frank J.
Format: Article
Language:English
Subjects:
Active packaging
Animals
Antioxidants - chemistry
Citric Acid - chemistry
Citrus - chemistry
Citrus extract
Color
Cooking
Food Packaging - methods
Food Storage
Humans
Hydrogen-Ion Concentration
Lipid Metabolism - drug effects
Lipid oxidation
Meat Products - analysis
Odorants
Plant Extracts - chemistry
Sensory analysis
Taste
Turkey meat
Turkeys
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Summary:An antioxidant active packaging was prepared by coating a citrus extract, consisting of a mixture of carboxylic acids and flavanones, on polyethylene terephthalate trays. The effect of the packaging in reducing lipid oxidation in cooked turkey meat and on meat pH, colour characteristics and sensorial parameters was investigated. An untrained sensory panel evaluated the odour, taste, tenderness, juiciness and overall acceptability of the meat, using triangle, paired preference and quantitative response scale tests. A comparison between the antioxidant effects of the different components of the extract was also carried out. The packaging led to a significant reduction in lipid oxidation. After 2days of refrigerated storage the sensory panel detected differences in odour and, after 4days, rated the meat stored in the active packaging higher for tenderness and overall acceptability. Citric acid appeared to be the most important component of the extract with regard to its antioxidant potency. •Active antioxidant PET trays coated with Citrus extract can be prepared.•Lipid oxidation is lower in cooked meat stored on the Citrus coated trays.•Sensory properties of cooked meat are enhanced by the Citrus coated trays.•Citric acid is the major contributor to the antioxidant effect of the coating.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.11.007