The effect of alpha-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product

The effects of alpha-tocopherol, storage temperature and storage time on the peroxide value (PV), free fatty acids (FFAs) and pH of sliced, vacuum-packaged kavurma, a high-fat cooked meat product, were investigated. Kavurma was made from fresh beef meat, melted beef fat and salt as three groups: (1) control (without alpha-tocopherol), (2) 50 mg/kg alpha-tocopherol and (3) 100 mg/kg alpha-tocopherol. The kavurma was sliced at 3-4 cm thick, vacuum packed and stored at 4 or 10C for 90 days; and peroxide, FFA and pH values of the products were determined during storage (0, 45 and 90 days). Use of antioxidants in kavurma production resulted in a significant (P < 0.01) decrease in the PV (P < 0.01), FFA (P < 0.01) and pH values (P < 0.01). Kavurma samples with antioxidant had the lowest PV, FFA and pH values. These values increased during storage (P < 0.01); the greatest increase was observed in the control group. Storage temperature had a significant effect on the PV (P < 0.01), FFA (P < 0.01) and pH values (P < 0.01). The sliced and vacuum-packaged kavurma with added alpha-tocopherol showed greater lipid stability at 4 or 10C for 90 days.