The Effect of Dietary Fat and Tocopherol on Lipolysis and Oxidation in Turkey Meat Stored at Different Temperatures

Abstract

Turkeys were fed diets containing tallow or soybean oil with either 5 or60mg/kg all-rac-a-tocopherol for 9 weeks before slaughter. Muscle was sampled aseptically from breast or thigh and stored at 37, 4, or -18 C.Tocopherol tissue content reflected dietary levels; the fatty acid composition of muscle triglycerides was significantly affected by the dietary fat but that of phospholipids was influenced only slightly by the different diets.Both oxidative and lipolytic changes were greater in leg muscle than in breast muscle. High dietary tocopherol levels resulted in decreased oxidation on storage of meat tissues as did feeding of a more saturated fat diet. Diets did not influence the rate of hydrolysis of phospholipids, but differences in the free fatty acid concentrations were found, presumably due to increased oxidation in the soybean oil, low tocopherol diet.The concentration of conjugable oxidation products was directly correlated with initial polyunsaturated fatty acid concentrations and inversely widi tocopherol concentrations. (

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

“…Sklan et al (1983) reported that increased dietary a-tocopherol concentrations resulted in increased a-tocopherol content and decreased oxidation of turkey meat during storage at 4°C and -18°C. Sheehy et al (1993) showed that incorporation of a-tocopherol into chicken muscles significantly improved the oxidative stability of raw muscle during frozen storage and cooked muscle during both refrigerated and frozen storage.…”

By-products from herbs essential oil production as ingredient in marinade for turkey thighs

“…Precooked products made from turkey meat are most susceptible to WOF, followed closely by chicken, pork, beef and mutton (Wilson, Pearson, & Shorland, 1976). Low stability of turkey meat is due to the high amount of polyunsaturated fatty acids (Mercier, Gattellier, Viau, Remingnon, & Renerre, 1998;Pearson et al, 1977), and relatively low levels of natural tocopherols (Sklan, Tenne, & Budowski, 1983). The oxidation of unsaturated fatty acids in turkey meat leads to the formation of many volatile compounds that could be associated with WOF (Ruenger, Reineccius, & Thompson, 1978).…”

Grape seed extract as antioxidant in cooked, cold stored turkey meat

“…However, a high degree of polyunsaturation accelerates oxidative processes leading to deterioration in meat flavor, color, texture and nutritional value. Turkey meat is particularly prone to oxidation due to its high PUFA content (Mercier, Gattellier, Viau, Remingnon, & Renerre, 1998), its high concentration in free iron (Kanner, Hazan, & Doll, 1988) and due to the turkey's low ability to store dietary vitamin E (Sklan, Tenne, & Budowski, 1983).…”