Lipid Degradation in Turkey Breast Meat During Cooking and Storage

Salih, A. M.; Price, James F.; Smith, Denise M.; Dawson, L. E.

doi:10.3382/ps.0680754

Cited by 19 publications

(6 citation statements)

References 39 publications

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“…After 6‐month storage, a numeric decrease in total SFA and an increase in total UFAs was noted in meat from conventionally fed chickens 60 and chickens fed diets supplemented with 0.8% fish oil 26. In a different study, the proportion of linoleic acid, AA, eicosadienoic acid, and doccosahexaenoic acid decreased significantly in turkey breast meat stored for 12 months 61.…”

Section: Discussionmentioning

confidence: 89%

Fatty acid profile, oxidative stability, and sensory properties of breast meat from turkeys fed diets with a different n‐6/n‐3 PUFA ratio

Jankowski

Zduńczyk

Mikulski

et al. 2012

Euro J Lipid Sci & Tech

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The objective of this study was to determine the effect of diets with a different n-6/n-3 PUFAs ratio (7.31, 4.43, and 0.99), resulting from the addition of different dietary oils: soybean, rapeseed, and linseed (diets S, R, and L, respectively), on the fatty acid (FA) profile, oxidative status, and sensory properties of turkey breast meat. After 15 wk of feeding, breast meat yield and chemical properties of the meat were similar in all groups. Raw breast meat of R turkeys had a significantly higher content of all-trans-retinol and atocopherol, compared with S and L. The physicochemical properties of breast meat, including pH, color, drip loss, and cooking loss, did not differ significantly. Cooked meat samples differed significantly with respect to the concentrations of oleic acid, linoleic acid (S and R>L), and linolenic acid (S and R < L). Compared with S and R, breast meat of L turkeys was characterized by higher concentrations of total PUFAs (35.1 vs. 30.1 and 29.3%), a significantly lower n-6/n-3 PUFAs ratio (1.51 vs. 5.43 and 5.07%) and a higher thiobarbituric acid reactive substances content (TBARS; 31.9 vs. 26.4 and 26.7 nmol/g). After 4 months of deep-freeze storage the n-6/n-3 PUFAs ratio did not deteriorate. It may be concluded that replacing soybean oil with linseed oil, but not with rapeseed oil, increased the proportion of PUFAs in the total FAs pool and improved the n-6/n-3 PUFAs ratio, yet it also adversely affected the sensory properties and oxidative stability of meat. Both raw and stored breast meat from L turkeys was susceptible to oxidative changes, as manifested by the significantly higher TBARS concentrations (17.07 and 81.06) compared with those of the S group (10.91 and 53.00 nmol/g, respectively).Practical applications: Studies investigating the possibility of increasing the health benefits of poultry meat have been performed mostly on broilers, while the problem remains poorly researched in turkeys. Our findings show that linseed oil, in contrast to rapeseed oil, is a good source of PUFAs, in particular n-3 PUFAs, that can be effectively transferred from feed to carcass lipids. However, desirable changes in the fatty acid profile are accompanied by increased susceptibility to lipid oxidation and deterioration of the sensory properties of meat. Thus, the linseed oil content of turkey diets should be reduced, or diets supplemented with linseed oil should be fed for shorter periods of time to alleviate the negative effects of linseed oil on the sensory attributes and oxidative status of meat.Abbreviations: BW, body weight; FA, fatty acid; TBARS, thiobarbituric acid reactive substances Eur.

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Section: Discussionmentioning

confidence: 89%

Fatty acid profile, oxidative stability, and sensory properties of breast meat from turkeys fed diets with a different n‐6/n‐3 PUFA ratio

Jankowski

Zduńczyk

Mikulski

et al. 2012

Euro J Lipid Sci & Tech

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“…The method of Witte et al (1970) did not include antioxidants during sample blending, and neither do many aqueous extraction methods in current use (Shamberger et al, 1977;Newburg and Concon, 1980;Bird et al, 1983; Csallany et al, 1984;Lee and Csallany, 1987;Schmedes and Holmer, 1989). Some investigators, however, have stated that lipid peroxidation may be a serious concern unless antioxidants such as BHT, AA, butylated hydroxyanisole, propyl gallate, sodium sulfite, and tocopherol or chelating agents such as EDTA are added before sample processing (Siu and Draper, 1978;Rhee, 1978;Pikul et al, 1983; Ke et al, 1984;Salih et al, 1987Salih et al, , 1989Squires, 1990). To determine whether autoxidation occurred during sample treatment, various concentrations of selected antioxidants and EDTA were tested using 2-days-refrigerated and 2-months-frozen stored mackerel and cod samples, respectively.…”

Section: Resultsmentioning

confidence: 99%

Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples

Botsoglou¹,

Fletouris²,

Παπαγεωργίου³

et al. 1994

J. Agric. Food Chem.

819

466

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“…The PL fraction has been implicated as the major fraction experiencing oxidation in muscle tissue (Keller and Kinsella 1973;Salih et al 1989). As individual PLs have been found to vary in their relative susceptibility to oxidation (Igene and Pearson 1979;Pikul and Kummerow 1990), it is important to further characterize the PL fraction from the three strains of catfish.…”

Section: Resultsmentioning

confidence: 99%

Variation of lipid and tocopherol composition in three strains of channel catfish (Ictalurus punctatus)

Erickson

1992

J Sci Food Agric

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Three strains of channel catfish (Icfnlurus puncrafus), which were designated as 'AQUA', 'LSU' and 'MSU'. were examined for their lipid and tocopherol composition to delineate if genetic strains exhibited the potential to vary in their susceptibility to lipid oxidation. Since age, diet and environmental conditions were similar for all strains, growth and compositional differences were ascribed to genetic factors. Significant differences were noted between strains in their muscle tissue for triacylglycerol (TG) levels, fatty acid composition, and tocopherol levels. The largest quantity of TG was found in the LSU strain whereas the smallest quantity was found in the AQUA strain. Levels of polyunsaturated fatty acids (PUFA) in the TG and total lipid (TL) fraction were highest in the AQUA strain and lowest in the MSU strain. Similarly, a peroxidizability index, which took into account the differences in susceptibility of unsaturated fatty acids to oxidize, was highest in AQUA and lowest in MSU for the TG and TL fractions. The peroxidizability index for the phospholipid fraction did not vary between strains. Adopting a relative antioxidant effectiveness value of 0 3 1 for y-tocopherol, the LSU, MSU and AQUA catfish strains were calculated to contain 37.72, 22.79 and 4249 nmol of a-tocopherol equivalents, respectively. The MSU catfish strain exhibited the highest ratio (nmol PUFA/nmol a-tocopherol equivalents) suggesting that its tissue would be the least stable to oxidation.

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Lipid Degradation in Turkey Breast Meat During Cooking and Storage

Cited by 19 publications

References 39 publications

Fatty acid profile, oxidative stability, and sensory properties of breast meat from turkeys fed diets with a different n‐6/n‐3 PUFA ratio

Fatty acid profile, oxidative stability, and sensory properties of breast meat from turkeys fed diets with a different n‐6/n‐3 PUFA ratio

Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples

Variation of lipid and tocopherol composition in three strains of channel catfish (Ictalurus punctatus)

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