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Article

Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants

1
Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria
2
Meat Science and Animal Biologics Discovery, Department of Animal and Dairy Sciences, University of Wisconsin-Madison, 1933 Observatory Dr., Madison, WI 53706-1284, USA
*
Author to whom correspondence should be addressed.
Foods 2021, 10(1), 152; https://doi.org/10.3390/foods10010152
Received: 15 December 2020 / Revised: 3 January 2021 / Accepted: 11 January 2021 / Published: 13 January 2021
(This article belongs to the Section Meat)
Effectiveness of commercial natural antioxidants from rosemary and green tea were investigated in deli-style meat products via headspace hexanal by solid-phase microextraction gas chromatography and sensory oxidation flavor by a trained panel at weeks 1, 7, and 13 of refrigerated storage. A water/oil-soluble rosemary extract at 400 mg/kg proved the most effective antioxidant in cured deli turkey (CDT). In chicken fillet (CF), a water-soluble rosemary extract at 400 mg/kg was most efficient, especially in combination with phosphate. In pulled pork (PP), none of the antioxidants were as efficient as phosphate, though all three tested antioxidants were moderately effective in PP without phosphate. Nitrite was such an efficient antioxidant on its own in CDT that hexanal levels were so low that it was not possible to build correlation models between headspace hexanal and sensory oxidation flavor throughout the storage period. Phosphate also proved very efficient on its own in both CF and PP. It was possible to build good correlation models throughout storage for both CF and PP. Hence, hexanal was found to satisfactorily predict development of oxidation flavor in different types of uncured deli meat products both with and without added phosphate. View Full-Text
Keywords: lipid oxidation; deli meat; hexanal; solid-phase microextraction gas chromatography; oxidation flavor; natural antioxidants; rosemary lipid oxidation; deli meat; hexanal; solid-phase microextraction gas chromatography; oxidation flavor; natural antioxidants; rosemary
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MDPI and ACS Style

Bak, K.H.; Richards, M.P. Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants. Foods 2021, 10, 152. https://doi.org/10.3390/foods10010152

AMA Style

Bak KH, Richards MP. Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants. Foods. 2021; 10(1):152. https://doi.org/10.3390/foods10010152

Chicago/Turabian Style

Bak, Kathrine H., and Mark P. Richards 2021. "Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants" Foods 10, no. 1: 152. https://doi.org/10.3390/foods10010152

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