Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere
The aim of the study was to determine the influence of sage extracts (0.02% and 0.05%) on the quality of turkey meatballs packed in a modified atmosphere (80% O2; 20% CO2) and stored at 4°C over a period of 9 days. Sage extract added to meatballs had a high antioxidant capacity due to a phenolic com...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1426632 |
| _version_ | 1811282233910099968 |
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| author | Magdalena Gantner Marta Brodowska Elżbieta Górska-Horczyczak Iwona Wojtasik-Kalinowska Agnieszka Najda Ewelina Pogorzelska Jolanta Godziszewska |
| author_facet | Magdalena Gantner Marta Brodowska Elżbieta Górska-Horczyczak Iwona Wojtasik-Kalinowska Agnieszka Najda Ewelina Pogorzelska Jolanta Godziszewska |
| author_sort | Magdalena Gantner |
| collection | DOAJ |
| description | The aim of the study was to determine the influence of sage extracts (0.02% and 0.05%) on the quality of turkey meatballs packed in a modified atmosphere (80% O2; 20% CO2) and stored at 4°C over a period of 9 days. Sage extract added to meatballs had a high antioxidant capacity due to a phenolic compounds: 47.92 mg of gallic acid (GAE)/100 g dw including high flavonoids contents (20.47 mg GAE/100 g dw) and phenolic acids (8.14 GAE/100 g dw) contents. During the storage, lipid oxidation and microbial growth increased rapidly and the results showed that the influence of sage extract on meatballs was the most noticeable on the last day of storage. Furthermore, analysis of the volatile compounds indicated that the addition of sage extract delayed formation of lipid-derived products of oxidation through storage of the turkey meatballs. Sage extract has a potential as a natural preservative in the meat industry. |
| first_indexed | 2024-04-13T01:49:03Z |
| format | Article |
| id | doaj.art-ebf6ac05cf1c4001bc4a88e4c15969d5 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-04-13T01:49:03Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-ebf6ac05cf1c4001bc4a88e4c15969d52022-12-22T03:07:57ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-0116162863610.1080/19476337.2018.14266321426632Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphereMagdalena Gantner0Marta Brodowska1Elżbieta Górska-Horczyczak2Iwona Wojtasik-Kalinowska3Agnieszka Najda4Ewelina Pogorzelska5Jolanta Godziszewska6Warsaw University of Life SciencesWarsaw University of Life SciencesWarsaw University of Life SciencesWarsaw University of Life SciencesUniversity of Life Sciences in LublinWarsaw University of Life SciencesWarsaw University of Life SciencesThe aim of the study was to determine the influence of sage extracts (0.02% and 0.05%) on the quality of turkey meatballs packed in a modified atmosphere (80% O2; 20% CO2) and stored at 4°C over a period of 9 days. Sage extract added to meatballs had a high antioxidant capacity due to a phenolic compounds: 47.92 mg of gallic acid (GAE)/100 g dw including high flavonoids contents (20.47 mg GAE/100 g dw) and phenolic acids (8.14 GAE/100 g dw) contents. During the storage, lipid oxidation and microbial growth increased rapidly and the results showed that the influence of sage extract on meatballs was the most noticeable on the last day of storage. Furthermore, analysis of the volatile compounds indicated that the addition of sage extract delayed formation of lipid-derived products of oxidation through storage of the turkey meatballs. Sage extract has a potential as a natural preservative in the meat industry.http://dx.doi.org/10.1080/19476337.2018.1426632Plant extractsoxidative changessageturkey meat |
| spellingShingle | Magdalena Gantner Marta Brodowska Elżbieta Górska-Horczyczak Iwona Wojtasik-Kalinowska Agnieszka Najda Ewelina Pogorzelska Jolanta Godziszewska Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere CyTA - Journal of Food Plant extracts oxidative changes sage turkey meat |
| title | Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere |
| title_full | Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere |
| title_fullStr | Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere |
| title_full_unstemmed | Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere |
| title_short | Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere |
| title_sort | antioxidant effect of sage salvia officinalis l extract on turkey meatballs packed in cold modified atmosphere |
| topic | Plant extracts oxidative changes sage turkey meat |
| url | http://dx.doi.org/10.1080/19476337.2018.1426632 |
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