Nam K C, Ahn D U
Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA.
Meat Sci. 2003 Mar;63(3):389-95. doi: 10.1016/s0309-1740(02)00098-0.
Effects of the combination of aerobic and anaerobic packaging on color, lipid oxidation, and volatile production were determined to establish a modified packaging method to control quality changes in irradiated raw turkey meat. Lipid oxidation was the major problem with aerobically packaged irradiated turkey breast, while retaining characteristic irradiation off-odor volatiles such as dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide was the concern for vacuum-packaged breast during the 10-day refrigerated storage. Vacuum packaging of aerobically packaged irradiated turkey breast meat at 1 or 3 days of storage lowered the amounts of S-volatiles and lipid oxidation products compared with vacuum- and aerobically packaged meats, respectively. Irradiation increased the a-value of raw turkey breast, but exposing the irradiated meat to aerobic conditions alleviated the intensity of redness.
测定有氧包装与无氧包装相结合对颜色、脂质氧化和挥发性物质产生的影响，以建立一种改良包装方法来控制辐照生火鸡肉的品质变化。脂质氧化是有氧包装辐照火鸡胸肉的主要问题，而在10天冷藏储存期间，保留特征性辐照异味挥发物（如二甲基硫醚、二甲基二硫醚和二甲基三硫醚）是真空包装胸肉所关注的问题。与真空包装和有氧包装的肉相比，在储存1天或3天对有氧包装的辐照火鸡胸肉进行真空包装，可降低S-挥发物和脂质氧化产物的含量。辐照增加了生火鸡胸肉的a值，但将辐照后的肉暴露在有氧条件下可减轻红色强度。
