Oxidative and microbial stability of poultry meatballs added with coriander extracts and packed in cold modified atmosphere

Figures & data

Table 1. The mean and standard deviation of pH of turkey samples enhanced with different antioxidant solutions depending on the storage time.

Day of Storage group		1	3	6	9
C	pH	5.84 ± 0.03	5.84 ± 0.06^a	5.90 ± 0.12	5.90 ± 0.05
G1	pH	5.86 ± 0.01	5.89 ± 0.02^b	5.89 ± 0.06	5.91 ± 0.03
G2	pH	5.83 ± 0.01	5.83 ± 0.04^a	5.85 ± 0.08	5.87 ± 0.04

Means with different superscript small letters in the same column were significantly different (p < 0.05).

C: control samples with addition of 0.5% NaCl.

G1: samples with addition of 0.5% NaCl and 200 ppm of coriander extract.

G2: samples with addition of 0.5% NaCl and 500 ppm of coriander extract.

Figure 1. TBARS values in samples with addition of coriander during storage at 4°C ± 1°C C: control samples with addition of 0.5% NaCl. G1: samples with addition of 0.5% NaCl and 200 ppm of coriander extract. G2: samples with addition of 0.5% NaCl and 500 ppm of coriander extract.

Table 2. The mean and standard deviation of colour components of turkey samples enhanced with different antioxidant solutions depending on the storage time.

Colour component	Group
	C	G1	G2
Parameter L*
D1	60.25 ± 2.27^AB	60.27 ± 3.55^A	60.85 ± 3.85^A
D3	61.64 ± 2.95^B	62.49 ± 5.53^B	62.11 ± 2.86^A
D6	60.2 ± 2.55^aA	62.03 ± 2.33^bAB	61.80 ± 4.92^abA
D9	60.48 ± 1.83^aAB	65.69 ± 2.72^cC	64.11 ± 2.61^bB
Parameter a*
D1	4.08 ± 0.49^aAB	3.71 ± 0.58^aA	4.90 ± 0.79^bAB
D3	4.32 ± 0.56^aA	4.39 ± 0.71^aB	5.00 ± 0.71^bB
D6	4.31 ± 1.21^A	4.05 ± 1.34^AB	4.47 ± 0.67^A
D9	3.85 ± 0.89^B	3.89 ± 0.58^A	3.99 ± 0.52^C
Parameter b*
D1	3.79 ± 0.70^aC	3.86 ± 1.34^a	5.16 ± 1.29^b
D3	5.00 ± 0.72^aB	5.68 ± 1.25^b	5.85 ± 1.15^b
D6	4.68 ± 0.98^aAB	5.31 ± 1.18^b	5.44 ± 1.11^b
D9	4.51 ± 0.97^aA	6.23 ± 1.38^b	5.89 ± 1.12^b
Parameter ∆E
D1	‒	0.38	1.7
D3	‒	1.09	1.19
D6	‒	1.95	1.78
D9	‒	5.33	3.89

Means with different superscript capital letters in the same row were significantly different (p < 0.05).

Means with different superscript small letters in the same column were significantly different (p < 0.05).

C: control samples with addition of 0.5% NaCl.

G1: samples with addition of 0.5% NaCl and 200 ppm of coriander extract.

G2: samples with addition of 0.5% NaCl and 500 ppm of coriander extract.

Table 3. Volatile compounds of turkey samples.

			Percentages^2 of volatile compounds of turkey samples
RI on			Day 1		Day 3		Day 6		Day 9
DB-1701	Volatile compounds^1	Sensory attributes	%	SD	%	SD	%	SD	%	SD
552	Ethanol	alcoholic	-	-	3.0	±0.1	3.0	±0.2	2.0	±0.1
566	Propanal	etheral, plastic, pungent	42.0	±1.9	35.0	±0.8	33.0	±0.6	34.0	±0.8
823	3-Methyl-1-butanol	balsamic, butter, malty, ripe onion	5.0	±0.3	7.0	±0.3	10.0	±0.2	9.0	±0.3
837	2-Methylpentanal	earthy, etheral, fruity	30.0	±2.1	31.0	±0.7	27.0	±0.6	33.0	±1.5
1000	Cyclohexanone	minty	23.0	±0.6	24.0	±0.2	27.0	±0.5	22.0	±0.6
566	Propanal	etheral, plastic, pungent	24.0	±1.2	25.0	±0.8	25.0	±0.3	22.0	±0.3
822	3-Methyl-1-Butanol	balsamic, butter, malty, ripe onion	4.0	±0.5	6.0	±0.8	8.0	±0.3	6.0	±0.1
836	2-Methylpentanal	earthy, etheral, fruity	22.0	±1.7	22.0	±1.2	20.0	±0.6	26.0	±1.7
895	3-Heptanone	green, fruity	7.0	±0.4	5.0	±0.2	4.0	±0.1	4.0	±0.5
949	α-Pinene	pine, terpenic	10.0	±0.6	10.0	±0.3	10.0	±0.1	7.0	±1.0
990	β-Pinene	green, musty, pine, resinous, sweet, turpentine, woody	13.0	±4.0	8.0	±0.1	8.0	±0.5	15.0	±0.3
1030	Myrcene	geranium, lemon	1.0	±0.1	1.0	±0.1	1.0	±0.0	1.0	±0.0
1106	α-Terpinene	etheral, fruity, lemon	16.0	±1.0	20.0	±0.6	22.0	±0.3	17.0	±0.3
1207	Linalool	floral, green, fruity	3.0	±0.2	3.0	±0.1	3.0	±0.1	2.0	±0.1
565	Propanal	etheral, plastic, pungent	15.0	±1.2	16.0	±0.3	17.0	±2.6	17.0	±0.3
822	3-Methyl-1-Butanol	balsamic, butter, malty, ripe onion	1.0	±0.2	2.0	±0.1	3.0	±0.6	3.0	±0.1
836	2-Methylpentanal	earthy, etheral, fruity	9.0	±1.3	10.0	±0.6	12.0	±2.0	15.0	±1.7
895	3-Heptanone	green, fruity	11.0	±0.6	9.0	±0.3	8.0	±0.7	8.0	±0.5
948	α-Pinene	pine, terpenic	11.0	±0.3	11.0	±0.3	11.0	±1.1	9.0	±0.3
990	β-Pinene	green, musty, pine, resinous, sweet, turpentine, woody	29.0	±1.2	21.0	±1.9	20.0	±4.4	22.0	±2.4
1030	Myrcene	geranium, lemon	2.0	±2.0	2.0	±0.1	2.0	±0.3	1.0	±0.1
1106	α-Terpinene	etheral, fruity, lemon	19.0	±0.8	25.0	±1.2	24.0	±4.0	22.0	±0.8
1207	Linalool	floral, green, fruity	3.0	±0.2	4.0	±0.1	3.0	±0.6	3.0	±0.1

¹Order of elution in DB-5 column.

²Normalized surface area expressed in %.

C: control samples with addition of 0.5% NaCl.

G1: samples with addition of 0.5% NaCl and 200 ppm of coriander extract.

G2: samples with addition of 0.5% NaCl and 500 ppm of coriander extract.

Figure 2. PCA analysis (score plot for main variation) of volatile profile for turkey samples C, G1, and G2 stored for 1, 3, 6 and 9 days. C: control samples with addition of 0.5% NaCl. G1: samples with addition of 0.5% NaCl and 200 ppm of coriander extract. G2: samples with addition of 0.5% NaCl and 500 ppm of coriander extract.

Figure 3. Evaluation of the intensity of sensory attributes of tested quark samples (QDA method).C: control samples with addition of 0.5% NaCl G1: samples with addition of 0.5% NaCl and 200 ppm of coriander extract G2: samples with addition of 0.5% NaCl and 500 ppm of coriander extract.