Effect of dry honey on oxidation in turkey breast meat

The effect of adding dry honey to turkey breast meat on oxidative stability was measured using TBA, volatile headspace, and oxidative stability index. Ground turkey breast meat was mixed with different concentrations of dry honey (0, 1, 5, 10, 15, and 20%) then cooked in polyethylene bags to 72 C. Oxidative stability measurements were taken for raw meat and cooked meat and for cooked meat after 48 h of storage at 4 C. The proximate composition of the raw meat was 73.9% moisture, 23.2% protein, and 1.3% fat. Gas headspace analysis determined hexanal to be the most abundant volatile compound. Hexanal content decreased as the amount of added honey increased in both freshly cooked meat and in meat stored for 48 h at 4 C. The TBA values also decreased with increasing levels of added honey in the freshly cooked and 48-h-stored meats. The percentage inhibition of oxidation for the 5, 10, 15, and 20% samples increased from 50 to 76% for the freshly cooked meat and from 34 to 88% for the 48-h-stored meat. The oxidative stability index increased with increasing concentrations of honey from 0.28 h (control) to 7.73 h (20% honey). Addition of up to 15% honey inhibited the development of oxidative compounds in cooked turkey meat, with little further inhibition observed compared to 20% honey.