Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat
نویسندگان
چکیده
Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-a-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at . 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 47C for 7 days or longer.
منابع مشابه
Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging.
A study was conducted to determine the effects of dietary vitamin E supplementation on the storage stability and volatiles production in irradiated cooked turkey meat. Turkeys, raised with diets containing 25, 50, 75, or 100 IU of dl-alpha-tocopheryl acetate (TA)/kg diet from 1 to 105 d of age, were fed with diets containing 25, 200, 400, or 600 IU of TA/kg diet from 105 to 122 d of age. Breast...
متن کاملEffect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties.
Turkey breast meat patties, prepared from the turkeys fed diets containing 0, 50, 100, or 200 IU of dl-α-tocopheryl acetate (TA) per kg diet from 84 to 112 days of age, were aerobically packaged and irradiated at 0, 1.5, or 2.5 kGy. When dietary TA was increased from 0 to 200 IU/kg diet, plasma and muscle vitamin E levels increased by 5- and 4-fold, respectively. Dietary TA at 100 IU/kg diet si...
متن کاملCombination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breast.
Effects of the combination of aerobic and anaerobic packaging on color, lipid oxidation, and volatile production were determined to establish a modified packaging method to control quality changes in irradiated raw turkey meat. Lipid oxidation was the major problem with aerobically packaged irradiated turkey breast, while retaining characteristic irradiation off-odor volatiles such as dimethyl ...
متن کاملDietary functional ingredients: performance of animals and quality and storage stability of irradiated raw turkey breast.
The objective of this study was to evaluate the effect of dietary functional ingredients vitamin E (VE), Se, and conjugated linoleic acid (CLA), alone or in combination, on the quality of irradiated turkey breast meat. A total of 480 male turkeys (11-wk-old, raised on a cornsoybean basal diet) were randomly allotted to 32 pens and fed 1 of 8 experimental diets (4 pens/treatment) supplemented wi...
متن کاملAutomated dynamic headspace/GC-MS analyses affect the repeatability of volatiles in irradiated Turkey.
Although a dynamic headspace/gas chromatography-mass spectrometry (DH/GC-MS) method is an effective tool for determining volatiles of irradiated turkey meat, the profile of volatiles may be changeable depending upon the availability of oxygen in the sample vial and sample holding time before purge. The objective of this study was to evaluate the effects of helium flushing and sample holding tim...
متن کامل