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Title: REDUCTION OF IRRADIATION-INDUCED QUALITY CHANGES BY ROSEMARY EXTRACT IN READY-TO-EAT TURKEY PRODUCT

Author
item Fan, Xuetong
item Sommers, Christopher
item Sokorai, Kimberly

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 8/15/2005
Publication Date: 5/1/2006
Citation: Fan, X., Sommers, C.H., Sokorai, K.J. 2006. Reduction of irradiation-induced quality changes by rosemary extract in ready-to-eat turkey product. In Havkin-Frenkel, D., Frenkel, C., Dudai, N., editors. Proceeding of the First International Symposium on Natural Preservatives in Food Systems. Acta Horticulture 709:61-67.

Interpretive Summary:

Technical Abstract: Ionizing radiation can effectively inactivate foodborne pathogens in meat and meat products, however, at high doses, it may induce an undesirable color change and an off-odor which is partially due to production of volatile sulfur compounds. This study was conducted to investigate the effects of rosemary extract applied either in formulation or as a post manufacture dip on irradiation-induced volatile sulfur compounds as well as changes in color and lipid oxidation in turkey bologna. Turkey bologna were prepared from ground turkey emulsions with or without rosemary extraction at a final concentration of 0.075%. After cooking, bologna was sliced, sealed in gas impermeable bags, exposed to 0, 1.5 and 3.0 kGy gamma rays, and then stored at 5°C for up to 8 weeks. In the second experiment, slices of turkey bologna were dipped in water or 0.75% of rosemary extract for 2 min followed by irradiation at 3.0 kGy. Results showed that rosemary extract applied in formulation inhibited lipid oxidation in both irradiated and non-irradiated samples. Irradiation increased redness and lightness while reduced yellowness of samples. Rosemary extract was able to inhibit the irradiation-induced color changes. Irradiation induced production of volatile sulfur compounds, such as methanethiol and dimethyl disulfide. Rosemary extract applied either in formulation or as a dip, however, did not significantly reduce the formation of the volatile sulfur compounds.