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ABSTRACT
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.
Funding
We would like to acknowledge the Project BIOFOOD – innovative, functional products of animal origin no. POIG.01.01.02-014-090/09 co–financed by the European Union from the European Regional Development Fund within the Innovative Economy Operational Programme 2007–2013 (made available on equipment).