Effect of gamma radiation on levels of α-tocopherol in red meats and turkey

Lakritz, L.; Fox, Jay B.; Hampson, J. W.; Richardson, RI; Kohout, Karen M.; Thayer, Donald W.

doi:10.1016/0309-1740(94)00003-p

Cited by 42 publications

(21 citation statements)

References 9 publications

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“…Their results indicated that the rate of tocopherol loss by irradiation was greater in breast muscle than in leg meat. Also, the loss of vitamin E in muscle by low-dose irradiation used by Lakritz et al (1995) was much greater than that we found.…”

Section: Discussioncontrasting

confidence: 80%

“…Vitamin E in leg (Ϸ 60%) and in breast muscle (Ϸ 25%) were destroyed by irradiation. Lakritz et al (1995) reported the loss of ␣-tocopherol in meat as a result of irradiation. Their results indicated that the rate of tocopherol loss by irradiation was greater in breast muscle than in leg meat.…”

Section: Resultsmentioning

confidence: 99%

“…Vitamin E is a major antioxidants in the cell membranes and protects the membrane fatty acids and cholesterol from peroxidative damages caused by reactive free radicals (Buckley et al, 1995;Liu et al, 1995). The free radicals generated by irradiation can destroy antioxidants in muscle, reduce storage stability and increase off-flavor production in meat (Thayer et al, 1993;Lakritz et al, 1995). Supplementation of diets with vitamin E has increased vitamin E concentration in muscle tissues, and its antioxidant effect in the raw meat during storage has been well documented (Ajuyah et al, 1993;Ahn et al, 1995;Winne and Dirinck, 1996;Morrissey et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

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

Ahn

Sell

Jeffery

et al. 1997

Journal of Food Science

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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.

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Section: Discussioncontrasting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Ahn

Sell

Jeffery

et al. 1997

Journal of Food Science

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“…The trends for effects of gamma radiations on the tocopherol contents of maize oil were almost comparable with those of observed for sunflower oil. Previous studies conducted by Lalas et al [36], Lakritz and Thayer [30], and Lakritz et al [37] showed that there was a slight decrease in tocopherol contents of seed oils, fresh chicken breasts muscle, and red meat, respectively with increase in gamma radiation doses. While another study on cooked minced chicken showed that there was no considerable effect of irradiation on the tocopherol contents up to 4 kGy [38].…”

Section: Effect Of Gamma Irradiation On Tocopherol Contentsmentioning

confidence: 94%

Oil quality characteristics of irradiated sunflower and maize seed

Yaqoob

Bhatti

Anwar

et al. 2010

Euro J Lipid Sci & Tech

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The characteristics of oils extracted from gamma-irradiated sunflower (Halianthus annuus) and maize (Zea mays) seeds at absorbed doses of 2, 4, 6, 8, and 10 kGy were investigated. Gamma irradiation did not affect the lipid, protein, fiber, and ash contents of neither sunflower nor maize seeds significantly ( p>0.05). No significant changes were observed for the values of refractive index and density between the control and irradiated sunflower and maize oils. Peroxide value, acid value, para-anisidine value, and conjugated dienes and trienes contents increased, while iodine values decreased in the irradiated oils as compared to those of control oils ( p<0.05). A small decrease in the contents of a-, g-, and d-tocopherols of both sunflower and maize oils was noted by radiation treatment up to 6 kGy, however, the decline was more pronounced at higher dosages. The effects of irradiation on the fatty acid composition of sunflower oil showed a significant ( p<0.05) change in the amounts of stearic, oleic, and linoleic acids, while the concentration of palmitic acid was unaffected even at 10 kGy. Similar trends in the fatty acid profile were found for both the sunflower and maize oil.

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“…Free radicals may interact with heme pigments in meat and change meat color. Meat contains endogenous antioxidative enzymes and compounds such as superoxide dismutase, catalase, peroxidases, glutathione, cystine, and vi-tamin E. However, vitamin E in turkey meat was partially destroyed by irradiation (Lakritz et al, 1995;Ahn et al, 1997). Therefore, the endogenous antioxidant system in meat may be degraded during irradiation and may not be strong enough to inhibit lipid oxidation induced by irradiation.…”

Section: Introductionmentioning

confidence: 99%

Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by Antioxidants

Chen

Lee

et al. 1999

Journal of Food Science

106

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Changes were measured in TBARS, color, and volatiles of irradiated (4.5 kGy) pork patties with antioxidants (sesamol, quercetin, rutin, BHT, and rosemary oleoresin) during 7 days storage at 48C. Irradiation accelerated lipid oxidation of raw pork during storage. However, irradiation before cooking did not influence lipid oxidation of cooked pork during storage. Sesamol, quercetin, and BHT were effective in both irradiated raw and cooked pork during 7-days storage. Rosemary oleoresin and rutin were effective only in irradiated raw pork for 3 days. Hexanal, propanal and higher boiling components were well correlated (P , 0.01) with TBARS in cooked pork. Generation of volatiles was reduced by sesamol and quercetin, but the effects of antioxidants on color changes of raw pork patties were minor and inconsistent.

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Effect of gamma radiation on levels of α-tocopherol in red meats and turkey

Cited by 42 publications

References 9 publications

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

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

Oil quality characteristics of irradiated sunflower and maize seed

Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by Antioxidants

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