Hexanal as a marker of oxidation flavour in sliced and uncured deli turkey with and without phosphates using rosemary extracts

Summary Ability of commercial rosemary extracts (REs) alone and in combination with sodium tripolyphosphate (P) to inhibit lipid oxidation in uncured deli turkey (UDT) was examined via headspace hexanal and oxidation flavour. Sliced UDT was packaged (75% N 2 /25% CO 2 ) and stored 13 weeks at 4 °C. Addition of P decreased hexanal 2.4‐fold ( P < 0.05) and increased mean pH of UDT from 5.94 to 6.30 ( P < 0.05). Addition of water/lipid‐soluble RE did not inhibit hexanal formation in UDT. Addition of water‐soluble RE decreased hexanal 2.2‐fold ( P < 0.05). The combination of P and water‐soluble RE decreased hexanal 33‐fold ( P < 0.05). The combination of P and water/lipid‐soluble RE decreased hexanal ninefold ( P < 0.05). Oxidation flavour was highest in UDT without added antioxidant> RE> P> RE+P ( P < 0.05). Hexanal values were positively correlated with oxidation flavour scores throughout storage ( P < 0.05). The combination of P with either RE was particularly effective at inhibiting lipid oxidation in modified atmosphere packaged UDT.