Nam K C, Ahn D U
Department of Animal Science, Iowa State University, Ames, Iowa 50011-3150, USA.
Poult Sci. 2003 Sep;82(9):1468-74. doi: 10.1093/ps/82.9.1468.
The effects of double packaging on lipid oxidation, color, and volatile production were determined to establish a modified packaging method to improve quality changes in irradiated raw turkey meat. Sliced raw turkey breast and thigh meats were aerobically, vacuum- or double (vacuum and aerobic)-packaged, electron beam irradiated at 2.5 kGy, and then stored under refrigerated temperature. For the double-packaged samples, the outer vacuum bags were removed after 5, 7, or 9 d of refrigerated storage. 2-Thiobarbituric acid-reactive substances (TBARS) values, volatile compounds, and color values of the samples were determined after 10 d of storage. Irradiation and aerobic packaging promoted production of aldehydes (propanal and hexanal) related to lipid oxidation in turkey breast and thigh meats. Vacuum-packaged irradiated samples retained S-volatile compounds (methanethiol, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide), mainly responsible for the irradiation off-odor, during storage. Exposure of double-packaged irradiated turkey meats to aerobic conditions by removing outer vacuum bags a few days before the test was effective in controlling both lipid oxidation-dependent (aldehydes) and radiolytic off-odor (S-compounds) volatiles. The a* values of raw turkey breast and thigh meats increased by irradiation regardless of packaging conditions. The a* value of double-packaged meats was lower than that of the vacuum-packaged meats but was not significant. Thus, the use of double-packaging alone was not enough to reduce the pink color of irradiated raw turkey meat. When lipid oxidation and irradiation off-odor should be minimized without any additional additives, however, double packaging is an excellent method to be used for turkey meats.
为了建立一种改进的包装方法以改善辐照生火鸡肉的品质变化，研究了双重包装对脂质氧化、色泽和挥发性物质产生的影响。将生火鸡胸肉和大腿肉切片，分别进行有氧包装、真空包装或双重（真空和有氧）包装，然后用2.5 kGy的电子束辐照，再在冷藏温度下储存。对于双重包装的样品，在冷藏储存5、7或9天后取出外部真空袋。储存10天后测定样品的硫代巴比妥酸反应物（TBARS）值、挥发性化合物和色泽值。辐照和有氧包装促进了与火鸡胸肉和大腿肉脂质氧化相关的醛类（丙醛和己醛）的产生。真空包装的辐照样品在储存期间保留了主要导致辐照异味的含硫挥发性化合物（甲硫醇、二甲基硫醚、二甲基二硫醚和二甲基三硫醚）。在测试前几天通过移除外部真空袋使双重包装的辐照火鸡肉暴露于有氧条件下，对于控制脂质氧化相关（醛类）和辐射分解异味（含硫化合物）挥发性物质均有效。无论包装条件如何，辐照都会使生火鸡胸肉和大腿肉的a值增加。双重包装肉的a值低于真空包装肉，但差异不显著。因此，仅使用双重包装不足以降低辐照生火鸡肉的粉红色。然而，当需要在不添加任何额外添加剂的情况下将脂质氧化和辐照异味降至最低时，双重包装是用于火鸡肉的一种极佳方法。
