Quality Characteristics of Irradiated Turkey Breast Rolls Formulated with Plum Extract
The effects of adding 1%, 2% and 3% plum extract on the quality characteristics of vacuum-packaged, irradiated RTE turkey breast rolls were determined. Turkey breast rolls were sliced, packaged and irradiated at 0 or 3 kGy using a Linear Accelerator. Lipid oxidation, volatile profiles, color, texture, proximate analysis and sensory characteristics of sliced turkey breast rolls were determined at 0 and 7 days of storage. Addition of plum extract had no detectable effect on the proximate analysis of turkey breast rolls. Plum extract increased a* and b*- values, and decreased L* value of turkey breast rolls due to the original color of plum extract. Addition of >2% plum extract to turkey breast rolls was effective in controlling lipid oxidation of irradiated meat and the production of aldehydes (hexanal, heptanal, octanal, and nonanal) in nonirradiated meat at Day 0. Texture of turkey breast rolls was not influenced, but juiciness was increased by plum extract. Therefore, addition of 3% or higher of plum extract is recommended to improve mouth-feel and antioxidant effect in irradiated turkey breast rolls. However, the color of turkey breast rolls with 3% plum extract was dark and might not be appealing to consumers.