Peach skin powder inhibits oxidation in cooked turkey meat

The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 ant...

Full description

Saved in:
Bibliographic Details
Published in:Poultry science 2016-10, Vol.95 (10), p.2435-2440
Main Authors: Zhang, Y., Han, I., Bridges, W. C., Dawson, P. L.
Format: Article
Language:English
Subjects:
Aldehydes - analysis
Animals
Antioxidants - chemistry
Cooking
Food Handling - methods
Food Storage
Gas Chromatography-Mass Spectrometry - veterinary
Meat - analysis
Oxidation-Reduction
Prunus persica - chemistry
Prunus persica - genetics
Turkeys
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 antioxidant assays. The peach variety O’Henry showed the greatest antioxidant effect and therefore was used for further study. Two levels of peach skin powder (0.5%, 1%) and 0.01% butylated hydroxylanisole (BHA) were applied to ground turkey meat. Oxidation of cooked turkey meat was measured by detection of hexanal using gas chromatography-mass spectrometry. Results indicated that all levels of peach skin powder used in this study had an antioxidant effect on ground turkey with a greater effect at the higher concentration. O’Henry peach skin powder was as effective as BHA in preventing oxidation at the levels tested.
ISSN:0032-5791
1525-3171
DOI:10.3382/ps/pew139