Effects of Inert Gas and Vacuum Packagings on Storage Stability of Mechanically Deboned Poultry Meats

Jantawat, Pantipar; Dawson, L. E.

doi:10.3382/ps.0591053

Cited by 10 publications

(4 citation statements)

References 18 publications

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“…TBARS numbers decreased in all samples after 6 d of storage at 4°C. This observation is consistent with other reports (Jantawat and Dawson, 1980;Sheldon, 1984). Kim and LaBella (1987) suggested that the reduction in TBARS observed in the later stages of oxidation is probably associated with increased concentrations of highly polar products (as well as carbonyl and fluorescent products), probably resulting from polymerisation of the secondary oxidation products.…”

Section: Lipid Oxidation In Burgerssupporting

confidence: 92%

Oxidative stability and α‐tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary α‐tocopheryl acetate

Wen

Morrissey

Buckley

et al. 1996

British Poultry Science

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1. The effect of vitamin E (alpha-tocopheryl acetate) in turkey diets on the oxidative stability of raw and cooked turkey burgers and on the retention of alpha-tocopherol during refrigerated (4 degrees C) or frozen (-20 degrees C) storage was investigated. One hundred and two, one-day-old T-8s turkey poults were divided at random into 3 groups of 34 animals each and fed on either a basal diet (normal commercial turkey diet) supplemented with 20 mg alpha-tocopheryl acetate/kg (control) or fed an alpha-tocopherol supplemented diet containing 300 (E300) or 600 (E600) mg alpha-tocopheryl acetate/kg for 21 weeks. 2. Dietary supplementation with alpha-tocopheryl acetate significantly reduced TBARS numbers in both raw and cooked burgers during refrigerated and frozen storage. 3. The mean values of alpha-tocopherol in raw and cooked burgers stored at 4 degrees C did not change during storage. 4. In the case of both raw and cooked samples stored at -20 degrees C, the alpha-tocopherol values decreased from 5.67 to 3.54 and from 3.56 to 2.30 micrograms/g in the raw burgers from turkeys from the E600 and E300 treatments, respectively, after 4 months storage. The values decreased from 5.60 to 2.88 and from 3.29 to 1.85 micrograms/g in cooked burgers from turkeys from the E600 and E300 treatments, respectively, after 5 months storage.

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Section: Lipid Oxidation In Burgerssupporting

confidence: 92%

Oxidative stability and α‐tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary α‐tocopheryl acetate

Wen

Morrissey

Buckley

et al. 1996

British Poultry Science

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“…After 1 month of frozen storage in air, TMT B, C, and D had similar oxidation profiles as TMT A despite TBA numbers ranging 55 to 65% lower than treatment A. As previously reported by other researchers, TBA numbers decreased after 3 months of frozen storage, yet treatment effects were still significant (Hadden, 1973;Jantawat and Dawson, 1980).…”

Section: Resultssupporting

confidence: 73%

“…These findings indicate that packaging of meat containing normal levels of tocopherol (TMT A) in N 2 might help to reduce oxidation during storage. Research by Jantawat and Dawson (1980) found that vacuum and N 2 packaged mechanically deboned turkey meat stored at -18 C had significantly reduced TBA numbers (13 to 37%) compared to samples stored under C0 2 atmospheres. It was felt that other pro-oxidant factors, such as the incorporation of oxygen into the meat during grinding, might have contributed to the lack of significance due to storage atmosphere.…”

Section: Resultsmentioning

confidence: 97%

Effect of Dietary Tocopherol on the Oxidative Stability of Turkey Meat

Sheldon

1984

Poultry Science

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The effects of dietary concentrations of dl-a-tocopheryl acetate and storage atmospheres on the oxidative stability of uncooked turkey carcass tissues were investigated. Eight hundred, one-day-old Nicholas white female turkey poults were raised to 16 weeks of age, randomly divided into 4 dietary groups for 3 weeks and assigned one of four pelletized diets containing either: A) 1.63 1U dl-a-tocopheryl acetate/kg of feed (Week 16 to 18); B) 1.63 IU (Week 16 to 17), 275 IU (Week 18); C) 55 IU (Week 16 to 18); or D) 275 IU (Week 16 to 18). All turkeys were processed at 19 weeks. Turkey breasts, thighs, skin, and subcutaneous fat and composites made up of these three tissues were evaluated for tocopherol levels shortly after processing (0 time) and TBA (2-thiobarbituric acid) numbers following refrigerated and frozen storage under N 2 or air atmospheres. Composites were also evaluated by gas chromatographic headspace mediods at 0, 1, and 3 months of frozen storage.Tissue tocopherol levels and TBA numbers were significantly influenced by dietary tocopherol concentrations. As dietary levels increased, there were corresponding increases in tocopherol deposition for breast, thigh, and composite but not for skin and fat. Treatment (TMT) D turkey composites had mean tocopherol levels 3 to 3.3 times larger than TMT A tissues. Tocopherol levels were 100 to 600% higher in all treatments for thigh meat than breast or skin and fat. Overall TBA numbers were significantly affected by treatment and storage time but not storage atmosphere. Treatments B, C, and D composites, breasts, and thighs had TBA values significantly lower than TMT A. Furthermore, tocopherol tissue levels and TBA numbers were significantly correlated to the relative headspace volatile concentrations from heated turkey meat composites.It was concluded that tocopherol supplemented turkey diets are effective in reducing lipid oxidation during storage. Furthermore, headspace gas chromatography appears to be a potentially useful tool for determining oxidation in meat tissues. (

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“…The chemistry of the development of WOF in meats has been reviewed by Sat0 and Herring (1973). Uebersax et ul (1978) and Jantavat and Dawson (1980) reported that vacuum-and N,-packed chicken and turkey meats showed similar thiobarbituric acid values and less lipid oxidation than did the meats packaged with CO, and air.…”

Section: Introductionmentioning

confidence: 99%

Effect of packaging and storage on the sensory quality of cooked chicken menu items served from chilled vending machines

Young¹,

MacFie²,

Light³

1989

J Sci Food Agric

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Effects of Inert Gas and Vacuum Packagings on Storage Stability of Mechanically Deboned Poultry Meats

Cited by 10 publications

References 18 publications

Oxidative stability and α‐tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary α‐tocopheryl acetate

Oxidative stability and α‐tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary α‐tocopheryl acetate

Effect of Dietary Tocopherol on the Oxidative Stability of Turkey Meat

Effect of packaging and storage on the sensory quality of cooked chicken menu items served from chilled vending machines

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