title: Quality of deli-style turkey enriched with plant sterols.
abstract: Low-fat meat products could be excellent carriers for plant sterols, known for their cholesterol-lowering properties. In this study, we developed a protocol for the manufacture of a deli-style turkey enriched with plant sterols (S) at a level sufficient to deliver the maximum plant sterols amount recommended for cholesterol reduction by the European Food Safety Authority (3 g of plant sterols per day) in a 70 g portion. We investigated the stability of the plant sterols and the effects of their addition on the product quality. Plant sterols remained stable during the seven-day storage period. The addition of plant sterols significantly affected some texture parameters, shear force, lipid oxidation, L values and water-holding capacity compared with control (C). Sensory analysis was carried out by an untrained panel (32) using the difference-from-control test between C and S samples to evaluate first the extent of the overall sensory difference and then the extent of sensory difference on colour, texture and flavour. Results indicated that panellists considered the intensity of the difference between C and S samples to be 'small'. Plant sterols could be used as a potential health-promoting meat ingredient with no effect on plant sterol stability but with some effects on texture and sensory characteristics.
authors.affiliation: School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.
authors.forename: S
authors.initials: S
authors.lastname: Grasso
authors.affiliation: School of Agriculture and Food Science, University College Dublin, Dublin, Ireland nigel.brunton@ucd.ie.
authors.forename: N P
authors.initials: NP
authors.lastname: Brunton
authors.affiliation: School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.
authors.forename: J G
authors.initials: JG
authors.lastname: Lyng
authors.affiliation: School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.
authors.forename: S M
authors.initials: SM
authors.lastname: Harrison
authors.affiliation: School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.
authors.forename: F J
authors.initials: FJ
authors.lastname: Monahan
mesh_terms: D000818:Animals; D003116:Color; D003258:Consumer Behavior; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005503:Food Additives; D005511:Food Handling; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D010840:Phytosterols / Q000737:chemistry*; D011200:Poultry; D013649:Taste
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D005503:Food Additives; D010840:Phytosterols
keywords: Lipid oxidation; cholesterol; functional foods; poultry; sensory