title: Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat.
abstract: 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 2 days of refrigerated storage the sensory panel detected differences in odour and, after 4 days, 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.
authors: UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
authors: Claudia
authors: C
authors: Contini
authors: Agroforestry Science Department, University of Seville, Seville, Spain.
authors: Rocío
authors: R
authors: Álvarez
authors: UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
authors: Michael
authors: M
authors: O'Sullivan
authors: UCD School of Mechanical and Materials Engineering, University College Dublin, Belfield, Dublin 4, Ireland.
authors: Denis P
authors: DP
authors: Dowling
authors: UCD School of Mechanical and Materials Engineering, University College Dublin, Belfield, Dublin 4, Ireland.
authors: Sean Óg
authors: SÓ
authors: Gargan
authors: UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland. Electronic address: frank.monahan@ucd.ie.
authors: Frank J
authors: FJ
authors: Monahan
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D019343:Citric Acid / Q000737:chemistry; D002957:Citrus / Q000737:chemistry; D003116:Color; D003296:Cooking; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage; D006801:Humans; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism / Q000187:drug effects*; D008461:Meat Products / Q000032:analysis*; D009812:Odorants; D010936:Plant Extracts / Q000737:chemistry*; D013649:Taste; D014422:Turkeys
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D019343:Citric Acid
keywords: Active packaging; Citrus extract; Lipid oxidation; Sensory analysis; Turkey meat