Evaluation of Dried Plum Powder in Meat Products Destined for Convenience and Foodservice Outlets
| dc.contributor | Keeton, Jimmy T. | |
| dc.contributor | Osburn, Wesley N. | |
| dc.creator | Merrill, Robert M. | |
| dc.date.accessioned | 2011-08-08T22:47:45Z | |
| dc.date.accessioned | 2011-08-09T01:29:12Z | |
| dc.date.accessioned | 2017-04-07T19:58:18Z | |
| dc.date.available | 2011-08-08T22:47:45Z | |
| dc.date.available | 2011-08-09T01:29:12Z | |
| dc.date.available | 2017-04-07T19:58:18Z | |
| dc.date.created | 2010-05 | |
| dc.date.issued | 2011-08-08 | |
| dc.description.abstract | Antioxidant activity of dried plum powder (DPP) at 3% was compared to rosemary extract (RE) at 0.05% in turkey breakfast sausages which were stored under three aerobic conditions: raw refrigerated (RR; 6 degrees C), raw and precooked frozen (RF and PF, respectively; -23 degrees C). Sausage links were tested on specific days over a 56 day shelf-life. Analyses included pH, proximate composition, objective color (CIE L*, a*,b*), lipid oxidation (TBARS), aerobic plate count and enumeration of lactic acid bacteria, sensory, reheat yields and shear force. All RR treatments surpassed the threshold of 3 for TBARS by day 6. Spoilage occurred by day 3 for all RR treatments (> 6.0 log10). Treatments containing DPP had lower TBARS values for RF (P < 0.05) and PF (P < 0.01). DPP containing treatments had lower external and internal L* values and a* values while internal b* values were higher. Sensory scores for plum and sweet were higher, while cardboard and rancidity were lower in treatments containing DPP. Sensory scores for cardboard and rancidity were lower for RF and higher for PF treatments. Reheated cooked yields and shear force values for PF treatments held either 15 or 30 min showed an increasing trend with subsequent storage. Proximate composition data showed no significant differences for fat, moisture, and protein. DPP containing treatments were different from other treatments having a lower pH except for the PF RE treatment. The addition of DPP at 3% into a turkey breakfast sausage had an inhibitory effect on lipid oxidation in a RF and PF treatments. Inclusion of DPP darkened the external and internal appearance and increased yellowness as well as increasing the sweetness and plum flavor. | |
| dc.identifier.uri | http://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7783 | |
| dc.language.iso | en_US | |
| dc.subject | Antioxidant | |
| dc.subject | Dried Plum | |
| dc.subject | Turkey Sausage | |
| dc.title | Evaluation of Dried Plum Powder in Meat Products Destined for Convenience and Foodservice Outlets | |
| dc.type | Thesis |