Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat

Abstract

Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-␣-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 Ͼ 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7-days 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 4ЊC for 7 days or longer.

Effect of irradiation on colour and lipid oxidation of dry-cured hams from free-range reared and intensively reared pigs

“…However, the rate of formation of hexanal as a result of irradiation dose level was much higher in FRG groups than in CON groups contrasting the trends described previously for TBA-RS. The mechanisms of volatile production in irradiated meats are not fully understood, but many published works suggest that the radiolytic products of proteins as well as lipid oxidation by-products are responsible for the offodour in irradiated meats (Ahn et al, 1997(Ahn et al, , 1998Ahn, Jo, Du, Olson, & Nam, 2000;Ang & Lyon, 1990;Hampson et al, 1996;Hashim, Resurrecció n, & MacWatters, 1995;Lefebvre, Thibault, Charbonneau, & Piette, 1994;Patterson & Stevenson, 1995). We presume that the possible higher intramuscular fat content of FRG samples (Cava et al, 2000) which should have been the contributing factor for its high hexanal formation after irradiation.…”

“…Therefore, the susceptibility of irradiated muscle tissues to lipid oxidation and the intensity of the changes are closely related to the nature, proportion, degree of unsaturation of fatty acids and the composition of phospholipids in cell membrane besides antioxidant concentrations in muscle and the irradiation dose and the packaging method (Ahn et al, 1997;Ahn, Olson, Jo, Love, & Jin, 1999;Gray, Gomaa, & Buckley, 1996;Morrissey, Brandon, Buckley, Sheehy, & Frigg, 1997;Nanke, Sebranek, & Olson, 1998).…”

“…Irradiation has been reported to increase 2-thiobarbituric acid-reactive substances (TBA-RS) in different meat species, type of packaging and storage conditions (Ahn et al, 1997;Du, Ahn, Nam, & Sell, 2000;Hampson, Fox, Lakritz, & Thayer, 1996). In addition, previous studies have shown that irradiation can induce oxidative deterioration of unsaturated fatty acids and consequently the production of highly odorous compounds, such as hexanal .…”

Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5 kGy and 10 kGy) during refrigerated storage

“…Irradiation has been reported to increase 2-thiobarbituric acid-reactive substances (TBA-RS) in different meat species, packaging and storage conditions (Hampson, Fox, Lakritz, & Thayer, 1996;Ahn et al, 1997;Du, Ahn, Nam, & Sell, 2000). In addition, previous studies have shown that irradiation can induce oxidative deterioration of fatty acids and consequently generate offflavours that comprise consumer's acceptability.…”

Quality Characteristics of Freeze-Dried, Irradiated or Freeze-Dried-Irradiated Cooked Hamburger Patties Formulated with a Novel Fat Substitute and Plum Extract for the International Space Station

“…FD patties illustrate some increase due to some lipid oxidation during freeze drying, which supports NASA recommendation for using nitrogen flush chambers. Ahn et al (1997Ahn et al ( , 1998 reported that preventing oxygen exposure after cooking was more important for cooked meat quality than irradiation or storage time of raw meat, and lipid oxidation was a significant problem in irradiated meat only when it was stored aerobically (Merritt et al1975;Ahn et al 1997). Table 3 shows the volatile compounds of non-irradiated or freeze dried cooked beef patties with different treatments at day 0.…”