Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 2
Written by Burcu ÇEMTEKİN, Emine KILINÇ, Lalehan KARABACAK, Tuğçe DAĞTEKİN, Tuğçe TİRYAKİ, Ali SOYUÇOK, Azim ŞİMŞEK, Birol KILIÇ
This study aimed to determine the effectiveness of hawthorn (HT) and guelderrose (GR) concentrates (65%) at different levels (1, 5, 10%) as an alternative antioxidant sources for nitrite (N) (25, 50, 100, 156 ppm) and butylatedhydroxytoluene (BHT) (0.01%) in cooked turkey ground meat stored under aerobic and anaerobic conditions at 40C. Cooking loss (CL), pH, CIE L*, a*, b*, texture profile analysis (TPA) and thiobarbituric acid reactive substances (TBARS) levels were determined. The use of 5% and 10% of the HT and GR concentrates increased CL compared to control and nitrite-containing groups (P<0.05). A significant differences were not found in terms of pH among groups stored under aerobic conditions. However, the highest pH values were determined in groups containing 10% HT or 100 ppm nitrite, whereas the lowest pH values were obtained in both BHT and control groups stored under anaerobic condition (P<0.05).TBARS increased during storage in both storage types (P<0.05). The lowest TBARS were determined in groups containing 156 ppm or 100 ppm nitrite, ora 10% HT in both storage conditions (P<0.05). The addition of GR and HT reduced the TBARS and this effect was further enhanced with increasing GR and HT levels (P<0.05). Furthermore, the groups containing 10% HT or GR were found to be have lower TBARS than the both control and BHT (P<0.05). It was determined that the all treatments did not have a significant effect on the L* values, the addition of nitrite and GR increased the a* values, and the addition of HT also increased the b* values (P<0.05). Addition of nitrite, BHT, HT or GR did not cause a significant changes chewiness, springiness, cohesiveness and adhesiveness. The lowest hardness and gumminess were determined in 10% HT or GR added samples compared with BHT or nitrite (156 ppm) containing groups (P<0.05). Study results suggested that the use of GR or HT (especially 10%) may be effective strategy in delaying the oxidative changes in poultry meat.
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