Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: 3/20/2005
Publication Date: 3/30/2005
Citation: Fan, X., Sommers, C.H. 2005. Use of rosemary extract to reduce undesirable quality changes of ready-to-eat turkey bologna induced by ionizing radiation. International Symposium on Natural Preservatives in Food Systems, March 30-31, 2005, Princeton, NJ. Abstract #4, p. 27.
Technical Abstract: Ionizing radiation is a non-thermal processing technology used for retarding fruit ripening, disinfecting fruits and vegetables, and inactivating foodborne pathogens and spoilage microorganisms in many foods. However, in meat and meat products, ionizing radiation at high doses 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 effects of rosemary extract on irradiation-induced changes in color, lipid oxidation and volatile sulfur compounds of turkey bologna. Ground turkey emulsions with or without rosemary extraction (final concentration 0.075%) were stuffed into 2.5” casings. After cooking, bologna was sliced, sealed in gas impermeable bags and exposed to 0, 1.5 and 3.0 kGy gamma rays, and then stored at 5°C for up to 8 weeks. Results showed that rosemary extract inhibited lipid oxidation in both irradiated and non-irradiated samples. Irradiation promoted redness and reduced yellowness of samples without rosemary extract at week 0 and 2. Rosemary extract was able to inhibit the irradiation-induced color changes. Irradiation also induced production of volatile sulfur compounds, such as methanethiol, methyl sulfide, dimethyl disulfide and dimethyl trisulfide. Rosemary extract, however, had a limited effect on the production of volatile sulfur compounds.