Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging

Abstract

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 and leg meat patties were prepared, irradiated at 0 or 2.5 kGy dose, cooked to an internal temperature of 78 C, and stored in either vacuum or aerobic packaging. Thiobarbituric acid reactive substance (TBARS) values gradually decreased as the dietary TA increased and > 200 IU TA/kg diet treatments were helpful in maintaining low TBARS values in irradiated breast and leg meat patties during the 7-d storage period. With vacuum-packaging, irradiated cooked breast patties developed more oxidation than nonirradiated patties but the prooxidant effect of irradiation in cooked leg meat patties was not consistent. In aerobic-packaged cooked meat, irradiated patties had lower TBARS than nonirradiated patties in both breast and leg meat stored in oxygen permeable bags for 7 d. Propanal, pentanal, hexanal, 1-pentanol, and total volatiles were highly correlated with the TBARS values of meat. However, hexanal represented the lipid oxidation status of cooked meat better than any other volatiles component. The amount of hexanal and total volatiles in cooked breast and leg meat shows decreasing trends as dietary TA increased. In vacuum packaging, irradiated breast and leg meat had higher hexanal and total volatiles content than nonirradiated meat at both 0 and 7 d of storage. In aerobic packaging, the amount of hexanal and total volatiles greatly increased in both irradiated and nonirradiated meat patties during the 7-d storage periods. The results illustrated that the antioxidant effect of TA was not strong enough to control lipid oxidation and off-odor generation in cooked meat stored under aerobic conditions because the progress of lipid oxidation in cooked meat under aerobic condition is very rapid. However, the combination of dietary TA and vacuum packaging of cooked meat immediately after cooking could be a good strategy to minimize oxidation and volatiles production in cooked meat.

Effect of irradiation and storage time on lipid oxidation of chilled pork

“…Our results were in agreement with the result reported on other kinds of antioxidant (such as a-tocopherol), which indicated that antioxidant might help retard the lipid oxidation and increase the shelf-life of irradiated pork (Sohn et al, 2009). Ahn et al (1998b) reported that TBARS in irradiated turkey breast gradually decreased as dietary tocopherol acetate level increased. Antioxidants can minimize irradiation-induced peroxidation of lard and tallow (Kyong et al, 1998;.…”

Effects of Green Tea and Grape Seed and TBHQ on Physicochemical Properties of Baladi Goat Meats

“…In the last decade, the interest on natural antioxidants and plant extracts to inhibit safety and negative consumer perception of synthetic antioxidants have been concerned. [9] Green tea is rich in flavonoids that have antioxidant properties. [10] Grape seed extracts contain large amounts of phenolic compounds and antioxidants.…”

Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite

“…Furthermore, during storage of the frankfurters, hexanal increased more intensively compared to the other volatiles. Hexanal is reported to be the most sensitive indicator for lipid oxidation (Ahn et al, 1998). However, other lipidderived volatiles such as heptanal, octanal, and nonanal should also be taken into account due to their low flavour threshold values (Specht & Baltes, 1994).…”