The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs.

The effect of oil-soluble rosemary extract, sodium erythorbate and a mixture of oil-soluble rosemary extract and sodium erythorbate and packaging method (vacuum packaging and modified atmosphere packaging) on the quality of cooked turkey meatballs stored at 4 °C was determined. The physicochemical, microbiological and sensory analyses were performed. Oil-soluble rosemary extract was found to be the most effectual antioxidant and vacuum more effective than modified atmosphere packaging in preventing oxidative changes. Sodium erythorbate slowed down hydrolytic process and more effective in modified atmosphere packaged samples. A slighter change in the colour of turkey meatballs was noted during modified atmosphere storage. Microbial counts of mesophilic bacteria during storage were never higher than the spoilage limit (10(7) cfu/g). All additives reduced microbial population and better effect was achieved by the combination of modified atmosphere packaging and additives. Sensory analysis results indicated the significant advantages in using rosemary individually or with sodium erythorbate in retarding warmed-over-flavour development in cooked poultry product.