English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The effect of ground rosemary (R), sodium erythorbate (SE), a mixture of ground rosemary and sodium erythorbate (MIX) and packaging method (vacuum packaging and modified atmosphere packaging) on the quality of cooked turkey meatballs stored at 4°C was investigated. The physicochemical and microbiological quality, and flavour attributes of turkey meatballs were determined. The investigated additives had varied effects on the colour stability of turkey meatballs. Rosemary was less effective as an antioxidant in turkey meatballs than sodium erythorbate, but when applied together with sodium erythorbate it inhibited lipid oxidation to a greater degree, particularly during modified atmosphere storage. Turkey meatballs with additives were characterized by a better microbial and sensory quality than control samples. Modified atmosphere packaging was more effective than vacuum packaging in maintaining the microbial and sensory quality stability of cooked turkey meatballs. However, vacuum packaging was more effective in preventing lipid oxidation in turkey meatballs.

The Effect of Rosemary, Sodium Erythorbate and Their Mixture and Packaging Method on the Quality of Turkey Meatballs