Effect of Dry Honey on the Shelf Life of Packaged Turkey Slices
2006
Antony, S. | Rieck, J.R. | Acton, J.C. | Han, I.Y. | Halpin, E.L. | Dawson, P.L.
The development of off-flavors from oxidation reactions in cooked turkey products is a common problem and results in a less desirable, rancid flavor. Various strategies have been evaluated to minimize this off-flavor development, including vacuum and modified atmosphere packaging, feeding antioxidants to animals, and use of antioxidants in the final product. A natural protein-sugar reaction called the Maillard reaction produces a brown pigment, flavors, and antioxidants. This research tested the addition of honey to turkey breast meat before processing to retard production of oxidation products related to off-flavor. Three levels (0, 5, 15%) of dry honey were mixed with raw turkey breast meat pieces, then the mixture was stuffed into casing and cooked. The cooking process facilitated the Maillard reaction and the development of an antioxidative effect. The cooked chubs were then cooled, sliced, and vacuum-packaged as individual slices. The slices were refrigerated and tested for color, flavor, oxidative rancidity, and microbial growth over 11 wk. Sensory panelists detected increased sweetness and no negative flavor impact on acceptability for turkey with added honey. The addition of honey enhanced the oxidative stability of the meat, as indicated by lower TBA values, hexanal content, and oxidative stability index. Honey did impart a slightly darker color with lower lightness values but had no effect of redness and yellowness values.
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