期刊
FOOD CHEMISTRY
卷 100, 期 2, 页码 712-718出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.10.042
关键词
onion; quercetin; turkey breast; lipid oxidation; flavour
The effects of brined onion extracts on selected aspects of quality in cooked encased turkey breast rolls were evaluated during refrigerated storage over 7 days. Using the thiobarbituric acid (TBA) assay, a 50% strength juice gave a significant reduction (P < 0.0001) in lipid oxidation in both 100 g and I kg rolls relative to controls. Quercetin, the main onion juice antioxidant, was reduced by 65% in freshly cooked I kg rolls compared with raw rolls but changed little thereafter in storage. Cook yields were significantly higher for rolls containing added onion extracts than for controls (P < 0.05) but no colour differences were detected using Hunter Lab values (P > 0.05). A 30-member untrained sensory panel expressed no preference for freshly opened 4 day-stored control or onion extract-supplemented rolls packed in plastic casings but there was a significant preference (P < 0.05) for the onion extract product when 4 min thick meat slices were stored in air for an additional 24 h. (c) 2005 Elsevier Ltd. All rights reserved.
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