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Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat

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Abstract

The objective of this study was to investigate the influence of sodium caseinate films containing glycerol [glycerol:protein ratio 0.32 (w/w)] on lipid oxidation in cooked turkey breast meat slices. Slices were wrapped in films of different thickness (22, 42, and 58 μm) and were stored at 4 °C for 1, 2, 3 and 4 days. Lipid oxidation was measured using TBARS and hexanal assays on each day of storage while an olfactory sensory analysis was carried out on all the samples after 4 days of storage. TBARS values and hexanal levels of unwrapped samples (~6.0 mg MDA/kg and ~8.0 mg hexanal/kg) were significantly (P ≤ 0.05) higher than those of the casein film wrapped samples (~3.0 mg MDA/kg and ~3.0 mg hexanal/kg). Sensory analysis also showed significant (P ≤ 0.05) differences between wrapped samples and unwrapped samples, the former being perceived as less rancid. Thus wrapping in caseinate films may help reduce lipid oxidation in cooked turkey meat.

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Acknowledgments

The role of Mr John Selvaraj whose MSc thesis informed much of the work presented here is gratefully acknowledged. The technical assistance of Mr Eamon Power and Mr Michael Cooney is greatly appreciated. This work was funded through the FIRM programme, part of the Irish Government’s National Development Plan.

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Authors and Affiliations

  1. School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, University College Dublin, Belfield, Dublin 4, Ireland

    Ivano Caprioli, Michael O’Sullivan & Frank J. Monahan

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  1. Ivano Caprioli
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  2. Michael O’Sullivan
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  3. Frank J. Monahan
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Correspondence to Michael O’Sullivan.

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Caprioli, I., O’Sullivan, M. & Monahan, F.J. Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat. Eur Food Res Technol 228, 433–440 (2009). https://doi.org/10.1007/s00217-008-0950-7

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  • DOI: https://doi.org/10.1007/s00217-008-0950-7

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