The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercial pelleted diets. The material was divided into three groups (control, experimental groups I and II). Sixteen breast muscles (8 left and 8 right) were assigned to each group. Control group samples were immediately transported to a laboratory. The remaining 32 muscles were steamed and grilled, where 16 samples were cured before heat treatment. The curing brine contained tomato peel extract standardized for 5% lycopene content. The results of the study indicate that the lycopene increased vitamin E levels and decreased the ash and vitamin A content of the final products. Lycopene also lowered the aroma and flavour scores, and increased the shear force values of the final products. The addition of lycopene lowered the pH of the products measured in a water homogenate and deteriorated the hydration properties of meat. Lycopene increased the darkness and the contribution of redness, which led to an increase in colour saturation and hue values of the evaluated samples. It can be concluded that lycopene exerted antioxidant effects and improved the colour parameters on the external surface and along the cross-section of processed meat. However, the specific flavour of tomatoes deteriorated the sensory attributes of the final products.

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercial pelleted diets. The material was divided into three groups (control, experimental groups I and II). Sixteen breast muscles (8 left and 8 right) were assigned to each group. Control group samples were immediately transported to a laboratory. The remaining 32 muscles were steamed and grilled, where 16 samples were cured before heat treatment. The curing brine contained tomato peel extract standardized for 5% lycopene content. The results of the study indicate that the lycopene increased vitamin E levels and decreased the ash and vitamin A content of the final products. Lycopene also lowered the aroma and flavour scores, and increased the shear force values of the final products. The addition of lycopene lowered the pH of the products measured in a water homogenate and deteriorated the hydration properties of meat. Lycopene increased the darkness and the contribution of redness, which led to an increase in colour saturation and hue values of the evaluated samples. It can be concluded that lycopene exerted antioxidant effects and improved the colour parameters on the external surface and along the cross-section of processed meat. However, the specific flavour of tomatoes deteriorated the sensory attributes of the final products. (AU)