Antioxidant activities of defatted sesame meal extracts in cooked turkey breast and thigh meats.

摘要

Antioxidative activity of roasted and raw sesame seed meal was studied in cooked patties made from turkey breast or thigh meat. Methanol extracts of raw or roasted sesame seeds were added to patties at 0.1% prior to cooking, and changes in TBARS, volatile compounds and colour were determined during storage of cooked samples at 4 degrees C for <=5 days. No significant antioxidative activity was noted for raw sesame seed meal in turkey meat. Addition of meal from roasted sesame seeds (60 min roasting at 200 degrees C) decreased TBARS values (18.8 and 24.7% lower than controls for breast and thigh meat, respectively, after 5 days) and significantly decreased production of the main volatile compound (hexanal) by 74 and 83% in breast and thigh meat, respectively, as well as signficantly decreasing production of other carbonyl compounds (butanal, heptanal, pentanal and propanal) and volatile hydrocarbons (hexane, heptane, octane and pentane). Increased brown colour in roasted sesame seed meal resulted in increased redness (a*) and yellowness (b*) values in turkey meat.