Quality characteristics of irradiated turkey breast rolls formulated with plum extract

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1 Meat Science 71 (2005) Quality characteristics of irradiated turkey breast rolls formulated with plum extract E.J. Lee, D.U. Ahn Department of Animal Science, Iowa State University, 2276 Kildee, Ames, IA , United States Received 3 November 2004; received in revised form 22 March 2005; accepted 22 March 2005 Abstract The evects of adding 1%, 2% and 3% plum extract on the quality characteristics of vacuum-packaged, irradiated ready-to-eat 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 prowles, 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 evect 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 evective in controlling lipid oxidation of irradiated meat and the production of aldehydes (hexanal, heptanal, octanal, and nonanal) in non-irradiated meat at Day 0. Texture of turkey breast rolls was not inxuenced, but juiciness was increased by plum extract. Therefore, addition of 3% or higher of plum extract is recommended to improve mouth-feel and antioxidant evect 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 Elsevier Ltd. All rights reserved. Keywords: Ready-to-eat turkey rolls; Color; Flavor; Volatiles; Irradiation; Lipid oxidation 1. Introduction Ready-to-eat (RTE) cooked meat products such as turkey breast rolls and turkey hams have been the subject of large product recalls and multistate outbreaks linked to Listeria monocytogenes. The 1999 multistate listeriosis outbreak was linked to»100 cases and 21 deaths and resulted in the recall of»20 million pounds of RTE product (CDC, 2002). The Food Safety and Inspection Service conducted a 10-year microbial prevalence study for ready-to-eat meat and poultry products produced from approximately 1800 federally inspected establishments (Levine, Rose, Green, Ransom, & Hill, 2001). These reports clearly show the seriousness of food safety problem in ready-to-eat meat products, especially Corresponding author. Tel.: ; fax: address: duahn@iastate.edu (D.U. Ahn). for sliced ham. Considering a series of recent outbreaks and product recalls due to pathogenic bacteria in meat, the expanded application of irradiation technology in meat products becomes especially important. Irradiation is an evective way to eliminate pathogens, including L. monocytogenes, Salmonella, Yersinia enterocolitica, and others (Patterson, Damoglou, & Buick, 1993; Sommers, Niemira, Tunick, & Boyd, 2002; Tarte, Murano, & Olson, 1996; Thayer, 1995; Thayer & Boyd, 2001), but its application to meat is limited partially because irradiation produces a characteristic aroma, and changes color, Xavor and taste of meat that signiwcantly impact upon consumer acceptance (Ahn, Jo, Du, Olson, & Nam, 2000a; Du, Ahn, Mendonca, & Wesley, 2002; Jo & Ahn, 2000; Patterson & Stevenson, 1995). Therefore, enhanced quality characteristics of irradiated RTE turkey breast roll are critical to increase its acceptability to consumers /$ - see front matter 2005 Elsevier Ltd. All rights reserved. doi: /j.meatsci

2 E.J. Lee, D.U. Ahn / Meat Science 71 (2005) Unlike turkey ham (5 7% fat), RTE turkey breast roll generally has a dry mouth-feel due to its relatively low fat content (1 2% fat). Plum extract contains sorbitol, a known humectant, which naturally binds moisture and thus has the potential to alleviate the dry mouth-feel in low fat contents meat. The addition of plum extract to ground beef resulted in the production of hamburgers with a mouth-feel and texture that closely simulated the presence of fat in the cooked meat (Anon., 2000). Decker (1999) reported that moisture retention of hamburgers added with plum puree was improved by 15.8% in precooked patties reheated to 102 C and held warm for up to 4 h. More importantly, plum extract contains antioxidants (Keeton, Rhee, Boleman, & Nunez, 2001); therefore, it can reduce the development of ov-odors from lipid oxidation in this meat product during irradiation. The objective of this study was to determine the evect of plum extract on quality characteristics of vacuumpackaged, irradiated RTE turkey breast rolls. Lipid oxidation, sensory characteristics, volatiles, color, texture and proximate analysis of RTE turkey breast rolls formulated with plum extract during storage were evaluated. 2. Materials and methods 2.1. Sample preparation Oven-roasted turkey breast rolls with diverent plum concentration were freshly processed in the Meat Laboratory at Iowa State University. Raw turkey breasts were purchased from a local turkey processing plant. Plum extract puree was obtained from the California Plum Board (Sunsweet Growers Inc., Yuba City, CA). Plum extract was dissolved in distilled water before use. The amount of water added was adjusted to make the total amount of water plus plum extract the same for all the treatments. Four plum concentrations were prepared, which included basic formula without plum extract (control), and with 1%, 2% and 3% plum extract. The basic formula for turkey breast rolls was 90% meat, 6.5% ice water, 1.25% sodium chloride, 1% transglutaminase, 0.5% sodium caseinate, 0.5% dextrose, and 0.25% sodium tripolyphosphate. Four batches of each plum treatments were prepared. Each plum extracts treatment and the basic meat ingredients were mixed with ground turkey breast for 3min using a 3-mm plate and stuved into large cellulose casings (10.5 cm in diameter), which were clipped and stored overnight at 4 C to facilitate cross-link formation by transglutaminase. Next morning, the rolls were heat-processed in a smoke house to an internal temperature of 75 C, immediately chilled with a cold water shower for 10min, and stored at 4 C for 4h. The cooked, chilled rolls were sliced (2.0-cm thick slices for texture measurement and 1.0-cm thick slices for other quality analyses) and vacuum-packaged. The vacuum-packaged breast slices from each additive treatment were randomly divided into two groups and irradiated at 0 or 3kGy using Linear Accelerator (Surebeam; Chicago, IL, USA). Samples were transported to the irradiation facility in ice boxes containing ice to maintain the temperature of samples close to 0C in the dark. The energy and power level used were 10MeV and 10 kw, respectively, and the conveyer speed was 25 ft/min. To conwrm the target dose, two alanine dosimeters per cart were attached to the top and bottom surfaces of a sample. The alanine dosimeters were read using a 104 Electron Paramagnetic Resonance Instrument (Bruker Instruments Inc., Billerica, MA, USA). The max/min ratio was approximately 1.18 (avg.). After irradiation, turkey hams were stored at 4 C. Color, volatiles, texture and TBARS were analyzed at 0 and 7 day, and sensory characteristics were determined after 5 days of storage Chemical analyses A purge-and-trap apparatus (Solatek 72 and Concentrator 3100; Tekmar Dohrmann, Cincinnati, OH, USA) connected to a gas chromatograph/mass spectrometer (GC/MS; Hewlett Packard Co., Wilmington, DE, USA) was used to analyze volatiles produced. The conditions of the purge-and-trap apparatus and GC/MS were described by Lee and Ahn (2003a). The area of each peak was integrated using the ChemStation (Hewlett Packard) software, and the total peak area (pa s 10 4 ) was reported as an indicator of volatiles generated from the sample. Lipid oxidation was determined by the 2-thiobarbituric acid-reactive substances (TBARS) method described by Ahn et al. (1998). The amounts of TBARS were expressed as milligrams of malondialdehyde (MDA) per kilogram of meat. The color of meat was measured on the surface of packaged samples using a Labscan spectrophotometer (Hunter Associated Labs Inc., Reston, VA, USA) that had been calibrated against white and black reference tiles packaged in the same bags as those used for meat packaging. CIE L* (lightness), a* (redness), and b* (yellowness) values were obtained using an illuminant A. Area view and port size were 0.25 and 0.40 in., respectively. An average value from two random locations on each sample surface was used for statistical analysis. The texture of turkey breast roll was determined at room temperature by the Texture ProWle Analysis (TPA) method using a TA-XT2i Texture Analyzer (Texture Technology Corp., New York, NY, USA). Turkey breast roll was immobilized between specially constructed stainless steel plates and a star-shaped, cherry-pitter probe was used to penetrate the slices perpendicularly. Each sample underwent two cycles of 50% compression using the above probe Wtted to a TA-XT2i Texture Analyzer. Two separate TPA were done per slice, and four slices were used for each treatment. Five textural

3 302 E.J. Lee, D.U. Ahn / Meat Science 71 (2005) parameters, hardness, cohesiveness, springiness, chewiness, and resilience, were obtained from the force-time curve and calculated as described by Bourne (1994) Sensory evaluation Ten trained sensory panelists characterized overall odor characteristics, color and texture of the samples. Panelists were selected based on interest, availability, and performance in screening tests conducted with samples similar to those to be tested. During training, a lexicon of aroma terms to be used on the ballot was developed and references to anchor the rating scale were identiwed. Sensory panelists were asked to rate the intensity of ov-aroma (irradiated), color, and texture included hardness, springiness, and juiciness on 9-unit linear scales (from 1: none to 9: extremely). Both irradiated and non-irradiated samples were presented to panelists. Panelists distinguished the diverences in Xavor characteristics between irradiated and non-irradiated meat, and references to anchor the rating scale were identiwed. Samples were warmed in a microwave oven to 60 C before serving. Each slice of turkey rolls was cut into quarters and a single piece was served in a covered 4 oz polyfoam container labeled with a random three-digit code. Each panelist evaluated eight samples per session and four test sessions were conducted. Heating was randomized and the samples were presented simultaneously. Panelists were instructed to evaluate the samples in the randomized order presented on the computer screen. Water and unsalted crackers were available to the panelists. Participants were instructed to rinse their mouths with water before starting to taste, and also between samples. Testing was conducted in partitioned booths and under red Xuorescent lights. Data were collected by using a computerized sensory scoring system (COMPU- SENSE Wve, v 4.4, Compusense, Inc., Guelph, Ont., Canada N1H3N4). A complete block design was used for each of the tests Statistical analysis Data were processed by the General Linear Model (GLM) of Statistical Analysis System (SAS, 2000). The diverences in the mean values were compared by the SNK (Student Newman Keuls) multiple range test, and mean values and standard error of the means (SEM) were reported (P <0.05). 3. Results and discussion 3.1. Chemical analyses Table 1 shows the proximate analysis of RTE turkey breast rolls with plum extract added at Day 0. All composition, especially moisture and lipid contents, of RTE turkey breast rolls with plum extract-added was similar to that of control. The TBARS values of irradiated samples immediately after irradiation were lower than those of non-irradiated samples (Table 2). After 7 d of storage at 4 C, irradiated samples did not developed lipid oxidation because turkey breast meat had low lipid contents and all samples were vacuum-packaged. Plum extract signiwcantly reduced the TBARS of irradiated turkey breast rolls at Day 7. Our previous studies also indicated that irradiation accelerated lipid oxidation of meat only under aerobic conditions, and irradiation had no correlation with TBARS under vacuum packaging conditions (Ahn et al., 1997; Ahn, Jo, & Olson, 2000b). Also, decrease of TBARS after irradiation was observed in fatty acid or oil emulsion samples (Lee & Ahn, 2003b). Addition of 1% plum extract to turkey breast roll had no evect, but >2% plum extract was evective in controlling lipid oxidation, especially in irradiated meat. Diehl (1995) indicated that irradiation of aqueous systems produced hydrogen peroxide, particularly in the presence of oxygen. During post-irradiation storage, hydrogen peroxide gradually disappears while other constituents of the system are oxidized. Obviously, some oxidized compounds not present, or present at lower concentrations immediately after irradiation, can increase after hours or days after irradiation. Irradiation increased the amounts of hydrocarbons and sulfur compounds, which are known to cause irradiation ov-odor (Ahn et al., 2000a) in turkey breast rolls (Table 3). The amounts of hydrocarbons also increased during storage. Plum extract decreased the amounts of aldehydes at Day 0, and hydrocarbons and cyclo Table 1 Proximate analysis of RTE turkey breast roll with plum extract added Control (%) 1% Plum (%) 2% Plum (%) 3% Plum (%) SEM (%) Moisture a a a a 0.27 Protein a a a a 0.17 Ash 1.64 a 1.67 a 1.65 a 1.71 a 0.05 Lipid 1.61 a 1.63 a 1.64 a 1.57 a 0.07 Carbohydrate 0.78 a 0.98 a 0.85 a 0.71 a 0.10 SEM is standard error of the means. n D 4. a Values with the same superscript within a row within the same storage time are not diverent (P < 0.05).

4 E.J. Lee, D.U. Ahn / Meat Science 71 (2005) Table 2 TBARS of RTE turkey breast roll with plum extract added Control 1% Plum 2% Plum 3% Plum 1.59 ax 1.50 abx 1.58 ax 1.36 bx ay 1.01 aby 0.94 by 0.81 cy 0.03 SEM day 1.19 abx 1.14 abx 1.22 ax 1.09 bx ay 0.89 by 0.91 by 0.84 cy 0.02 SEM SEM is standard error of the means, n = 4. a c Values with diverent superscripts within a row are signiwcantly diverent (P <0.05). x y Values with diverent superscripts within a column with the same storage time are signiwcantly diverent (P < 0.05). SEM Table 3 Volatile compounds of turkey breast rolls with plum extract Total ion counts 10 4 Alcohols a a a a a a a a 7344 Aldehydes ab a b b a a a a 2776 Cyclo compounds 447 a 395 a 411 a 540 a a 1397 a 1370 a 1734 a 109 Hydrocarbons 2078 a 1716 a 1782 a 1691 a a a 8776 a 7010 a 954 Ketones a a a a b b b a 995 Sulfur compounds 908 a 1153 a 900 a 724 a a a a a Day Alcohols a a a a a a a a 8768 Aldehydes a a a a a a a a 5180 Cyclo compounds 1304 a 1109 a 754 b 764 b a 2455 a 2207 a 1907 a 232 Hydrocarbons a ab b b a a a a 1798 Ketones a a 8686 a a a a 6479 b a 956 Sulfur compounds 631 a 577 a 466 a 525 a a a a a 2329 means non-irradiated and means irradiated samples. Cyclo compounds: toluene, cyclodecene. p-xylene; Hydrocarbons: 1-heptene, 3-methyl undecane, decane heptane, hexane, octane, pentane; Ketones: 2-heptanone, 3-octanone, 2-octanone, 2-butanone, 2-propanone; Alcohols: ethanol, 1-octen-3-ol, 1-pentanol, 2-propanol, 2-butanol; Aldehydes: 2-methyl butanal, 2-methyl propanal, 3-methyl butanal, heptanal, hexanal, nonanal, pentanal, octanal; Sulfur compounds: dimethyl disulwde, dimethyl trisulwde. SEM is standard error of the means. n D 4. a c Values with diverent superscripts within a row with the same storage time and irradiation dose are signiwcantly diverent (P < 0.05). compounds at Day 7 of non-irradiated turkey roll, but had no evect in reducing the sulfur compounds. Aldehydes are known to contribute to oxidation Xavor (rancidity) of cooked meat, and hexanal is the predominant aldehyde in cooked meat (Shahidi & Pegg, 1994). Our results indicated that plum extract treatment showed reducing trends in lipid oxidation-dependent volatiles in turkey breast rolls, which agreed with the TBARS values. Irradiation and storage had no evects on color L*, a* and b* values, but plum extract increased redness (a* value) and yellowness (b* value) and decreased lightness (L* value) in turkey breast rolls at 0 and 7 days (Table 4). However, the color change of turkey breast rolls added with plum extract was caused by the original dark purple color of plum extract. Irradiation and storage had no evect on the texture prowle of turkey breast rolls (Table 5). Plum extract slightly inxuenced the springiness, cohesiveness and resilience of irradiated and non-irradiated turkey breast rolls but the diverences were very small and not consistent. Lavelle and Foegeding (1993) reported that salt was important for the turkey breast and thigh myowbrils to form good gelation with heating, and Zhu et al. (2004) reported that the cross linking of amino acid was also important for the texture prowle of turkey breast roll Sensory evaluation Table 6 shows the sensory evaluation of non-irradiated and irradiated turkey breast rolls with plum extract. According to the panel discussion, ov-odor or

5 304 E.J. Lee, D.U. Ahn / Meat Science 71 (2005) Table 4 CIE color values of non-irradiated and irradiated turkey breast rolls with plum extract L a b c d a b c d 0.32 a 6.09 d 8.04 c 9.14 b a d 9.39 c b a 0.20 b d c b a d c b a Day L a b c d a b c d 0.57 a 6.17 d 8.01 c 8.83 b a d 8.92 c b a 0.20 b d c b a d c b a 0.36 means non-irradiated and means irradiated samples. SEM is standard error of the means, n = 16. a c Values with diverent superscripts within a row with the same irradiation dose are signiwcantly diverent (P < 0.05). Table 5 Texture data of non-irradiated and irradiated turkey breast rolls with plum extract Hardness 3.87 a 4.13 a 4.06 a 3.74 a a 4.08 a 3.77 a 4.03 a 0.14 Springiness 0.74 b 0.78 a 0.74 b 0.74 b a 0.73 a 0.72 a 0.72 a 0.01 Cohesiveness 0.56 a 0.54 a 0.53 a 0.55 a a 0.56 a 0.55 a 0.56 a 0.01 Chewiness 1.61 a 1.74 a 1.59 a 1.51 a a 1.68 a 1.51 a 1.62 a 0.06 Resilience 0.18 a 0.17 a 0.17 a 0.17 a a 0.18 a 0.17 a 0.17 a Day Hardness 4.10 a 4.08 a 4.18 a 3.93 a a 4.10 a 3.91 a 3.86 a 0.18 Springiness 0.75 ab 0.76 a 0.72 b 0.73 ab a 0.75 a 0.73 a 0.75 a 0.01 Cohesiveness 0.55 ab 0.56 a 0.51 b 0.54 ab b 0.59 a 0.57 b 0.54 c 0.01 Chewiness 1.69 a 1.73 a 1.52 a 1.55 a a 1.83 a 1.61 a 1.56 a 0.08 Resilience 0.18 a 0.17 a 0.15 a 0.16 a b 0.21 a 0.18 b 0.16 b 0.01 means non-irradiated and means irradiated samples. SEM is standard error of the means, n D 8. * Unit: hardness (N, the peak force during the Wrst compression cycle); springiness (the ratio of length between the Wrst compression (L 1 ) and second compression (L 2 ): L 2 /L 1 ); cohesiveness (the ratio of the area of work during the second (A 2 ) compression divided by the area of work during the Wrst (A 1 ) compression: A 2 /A 1 ); chewiness (hardness cohesiveness springiness); resilience (the ratio of the area during the withdrawal of the Wrst compression divided by the area of the Wrst compression). a c Values with diverent superscripts within a row with the same irradiation dose are signiwcantly diverent (P < 0.05). Table 6 Sensory evaluation of non-irradiated and irradiated turkey breast rolls with plum extract ov-odor 2.4 a 2.7 a 2.6 a 2.2 a a 4.3 a 4.2 a 4.3 a 0.8 Color 2.6 d 4.8 c 6.2 b 7.6 a d 4.6 c 5.9 b 7.3 a 0.3 Texture Hardness 5.8 a 4.8 a 4.7 a 4.1 a a 5.0 ab 4.2 bc 3.8 c 0.3 Springiness 5.1 a 4.9 a 4.8 a 4.4 a a 5.2 a 4.9 a 5.1 a 0.5 Juiciness 3.6 a 4.1 a 4.4 a 4.8 a b 4.0 b 4.7 ab 5.3 a 0.4 means non-irradiated and means irradiated samples. 1 D none, 9 D extremely. SEM is standard error of the means, n D 10. a c Values with diverent superscripts within a row with the same irradiation dose are signiwcantly diverent (P < 0.05). ov-xavor associated with irradiation was metal-like, oxidized, sulfur and sweet. Ahn et al. (2000b) described the irradiation odor from irradiated pork as barbecued corn-like and Hashim, Resurreccion, and MaWatters (1995) found that irradiated raw chicken had higher bloody and sweet aroma intensities than non-irradiated refrigerated and frozen chicken. In this study, the intensity of irradiation odor in irradiated

6 E.J. Lee, D.U. Ahn / Meat Science 71 (2005) samples was two times higher than those of non-irradiated samples, but plum extract had no evect in reducing the irradiation odor. This result agrees with the data for volatiles, in which plum extract had no evect in reducing the sulfur compounds in turkey breast rolls (Table 3). Plum extract increased color intensity of turkey breast rolls in sensory evaluation. The dark color in plum extract-added turkey rolls was caused by the original color of plum extract, which was dark purple. Irradiation had no evect to color change in turkey breast rolls and sensory evaluation also agreed with those of CIE color analysis (Table 4). Sensory panels found that irradiation had no evect on the texture of turkey breast rolls, but plum extract decreased hardness at >2% level and increased juiciness at 3% level in irradiated samples. This indicates that plum extracts work as humectant, which naturally binds moisture and thus improves the texture of turkey breast roll from dry mouth-feel in low fat contents meat. It is concluded that addition of 3% of plum extract is recommended to improve mouth-feel and antioxidant evect in irradiated turkey breast rolls. However, the color of turkey rolls with 3% plum extract was dark and might not be appealing to consumers. Acknowledgments This work was supported by the California Plum Board (Sunsweet Growers Inc., Yuba City, CA), and the NASA Food Technology Commercial Space Center at Iowa State University (Ames, IA). References Ahn, D. U., Sell, J. L., JeVery, M., Jo, C., Chen, X., Wu, C., et al. (1997). Dietary vitamin E avects lipid oxidation and total volatiles of irradiated raw turkey meat. Journal of Food Science, 62, Ahn, D. U., Olson, D. G., Jo, C., Chen, X., Wu, C., & Lee, J. I. (1998). 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