title: Peach skin powder inhibits oxidation in cooked turkey meat.
abstract: 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.
authors.affiliation: Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634.
authors.forename: Y
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634.
authors.forename: I
authors.initials: I
authors.lastname: Han
authors.affiliation: Department of Mathematical Sciences, Clemson University, Clemson, SC 29634.
authors.forename: W C
authors.initials: WC
authors.lastname: Bridges
authors.affiliation: Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634 pdawson@g.clemson.edu.
authors.forename: P L
authors.initials: PL
authors.lastname: Dawson
mesh_terms: D000447:Aldehydes / Q000032:analysis; D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D061353:Food Storage; D008401:Gas Chromatography-Mass Spectrometry / Q000662:veterinary; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D000068239:Prunus persica / Q000737:chemistry* / Q000235:genetics; D014422:Turkeys
chemical_list: D000447:Aldehydes; D000975:Antioxidants; C010463:n-hexanal
keywords: antioxidant; ground turkey; lipid oxidation; peach skin; shelf life