Du M, Ahn D U, Nam K C, Sell J L
Department of Animal Science, Iowa State University, Ames 50011-3150, USA.
Poult Sci. 2001 Feb;80(2):235-41. doi: 10.1093/ps/80.2.235.
The objective of this study was to determine the influence of dietary conjugated linoleic acid (CLA) on lipid oxidation, volatile profiles, and sensory characteristics of irradiated cooked chicken meat. Forty-eight 27-wk-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5, or 5.0% CLA. After 12 wk of feeding trial, hens were slaughtered, and boneless, skinless breast and thigh muscles were separated. Meats of three birds from a dietary treatment were pooled and ground together through a 9-mm and a 3-mm plate, and patties were prepared. Patties were individually packaged and cooked in a water bath at 85 C for 15 min. After cooling to room temperature, patties were repackaged in oxygen-permeable or oxygen-impermeable bags, irradiated at 0 or 3 kiloGray (kGy) with an electron beam irradiator, and analyzed for lipid oxidation, volatile profiles, and sensory characteristics at 0 and 5 d of storage at 4 C. Cooked meat patties from hens fed CLA diets had lower TBA-reactive substances values and produced less hexanal and pentanal than the control. The irradiated and nonirradiated cooked chicken meat with aerobic packaging developed severe lipid oxidation during the 5-d storage at 4 C. Irradiation accelerated lipid oxidation in aerobic-packaged cooked chicken meat, but its effect was not as significant as that of the packaging. No odor differences were found among the cooked chicken meats from the different dietary CLA treatments. The increased storage stability of cooked meat from hens fed CLA diets was caused by the increased saturated fatty acids and CLA content in meat lipids. Tissue CLA was stable from oxidative changes and had minimal effect on volatile production in irradiated and nonirradiated cooked chicken meat during storage.
本研究的目的是确定日粮共轭亚油酸（CLA）对辐照熟鸡肉脂质氧化、挥发性成分和感官特性的影响。48只27周龄的白来航母鸡被饲喂含0%、1.25%、2.5%或5.0%CLA的日粮。经过12周的饲养试验后，宰杀母鸡，分离出无骨、无皮的胸肌和大腿肌肉。将来自一种日粮处理的三只鸡的肉混合在一起，通过9毫米和3毫米的筛板研磨，制成肉饼。将肉饼单独包装，在85℃的水浴中煮15分钟。冷却至室温后，将肉饼重新包装在透气或不透氧的袋子中，用电子束辐照器在0或3千戈瑞（kGy）下辐照，并在4℃储存0天和5天时分析脂质氧化、挥发性成分和感官特性。饲喂CLA日粮的母鸡所产熟肉饼的硫代巴比妥酸反应物值较低，己醛和戊醛的生成量也比对照组少。有氧包装的辐照和未辐照熟鸡肉在4℃储存5天期间发生了严重的脂质氧化。辐照加速了有氧包装熟鸡肉的脂质氧化，但其效果不如包装显著。不同日粮CLA处理的熟鸡肉之间未发现气味差异。饲喂CLA日粮的母鸡所产熟肉储存稳定性的提高是由于肉脂中饱和脂肪酸和CLA含量的增加。组织CLA对氧化变化稳定，在储存期间对辐照和未辐照熟鸡肉的挥发性成分生成影响最小。
