Use of bioactive properties of plant extracts to increase the storage stability of mechanically separated turkey meat

Abstract

Introduction. The research aimed to study the influence of natural antioxidants present in black chokeberry, cranberry, and black currant leaf extracts to stabilize the oxidation processes in mechanically separated turkey meat (MSM) during storage. Materials and methods. The subject of the study was mechanically separated turkey meat. Plant extracts of black chokeberry (Aronia melanocarpa) pomace, cranberry (Vaccinium Oxycoccus) pomace, and blackcurrant (Ribes nigrum L.) leaf were used as antioxidants. During the storage of the turkey MSM the dynamics of oxidation processes were studied and the acid value, peroxide value, and the content of thiobarbituric acid reactive substances were determined. Results and discussion. The chemical composition of turkey MSM included proteins, 14.22%, and fat, 17.3% that increases the risk of its oxidative deterioration during sale and storage. The use of plant extracts reduced the intensity of lipid oxidation in mechanically separated turkey meat during 9 weeks of frozen storage. At the end of the experiment, the content of free fatty acids in the control sample was the highest and amounted to 3.81±0.02 mg KOH, which is by 131.83% higher than in the sample with blackcurrant leaf extract, 4.76 times higher than in the sample with cranberry extract, and 7.33 times higher than in the sample with black chokeberry extract. The addition of extracts from black chokeberry and cranberry slow down the hydrolytic changes of product fats by 81.20 and 76.47%, respectively. The addition of black chokeberry and cranberry extracts at an amount of 0.2% contributed to the reduction of the peroxide value after two months of storage of mechanically separated turkey meat to 0.057– 0.060 J2 %, which almost halved the synthesis of peroxides in the product. It was shown that the introduction of black chokeberry and cranberry extracts in a content of 0.2–0.3% inhibits the accumulation of secondary lipid oxidation products by 35.10–39.36%. Conclusion. Comparative analysis and comprehensive assessment of the oxidation product content in control and experimental samples of mechanically separated turkey meat testify the addition of natural antioxidants reduces the oxidative deterioration of turkey MSM under the frozen storage.