Oxidative and microbial stability of poultry

What is it about?

The aim of the study was to determine the effects of adding of coriander extracts to turkey meatballs. Meat samples were stored in modified atmosphere at 4°C ± 1°C for 9 days. The addition of coriander extract at 500 ppm level delayed the process of lipid oxidation for the period of 6 days of storage and growth inhibition of aerobic microorganisms for the period of 9 days of storage. The usage of a dose of 500 ppm as well as a dose of 200 ppm had no significant effect on the sensory features, but had an impact on colour parameters of the meatballs. In the groups with coriander extract, volatile terpenes were identified.

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Why is it important?

Along with the antioxidant properties, herbs and spices contribute to the colour enhancement of meat, not only by inhibiting degradation of haem pigment and malondialdehyde (MDA), but also by delaying processes of metmyoglobin formation and decreasing processes of protein oxidation. On the other hand, the addition of extracts can change the sensory attributes, especially colour of meat, within a range not acceptable to the consumers. This is particularly relevant to poultry meat, which is prone to colour, aroma, and other sensory attributes changes. Due to the positive effect on oxidation as well as the negative effect on the sensory acceptability of meat, the addition of natural extract should be well-balanced.