Sheldon B W, Curtis P A, Dawson P L, Ferket P R
Department of Food Science, North Carolina State University, Raleigh 27695-7624, USA.
Poult Sci. 1997 Apr;76(4):634-41. doi: 10.1093/ps/76.4.634.
In this study, the effect of varying dietary vitamin E levels on the oxidative stability, flavor, color, and volatile profiles of refrigerated and frozen turkey breast meat was examined. Nicholas turkey toms were reared on diets containing vitamin E levels as dl-alpha-tocopheryl acetate equivalent to the NRC recommendations (12 and 10 IU/kg from 0 to 8 and 9 to 18 wk, respectively) and 5x, 10x, and 25x the NRC diet. Two other diets were evaluated and included feeding the NRC diet until 15 and 16 wk followed by a diet containing 20x the NRC vitamin E level. All turkeys were processed in a commercial turkey processing plant and breast meat scored for color. Breast meat was excised from four carcasses per treatment and evaluated after refrigeration (1 and 7 d) or frozen storage (30, 90, 150 d) for oxidative stability and sensory quality by TBA analysis, descriptive flavor profiling, and headspace gas chromatography. The TBA values were inversely related to the dietary vitamin E levels. Refrigerated samples had TBA values 78 to 88% lower for the 10x and 25x vitamin E treatments, respectively, than for the NRC control treatment. No differences in TBA values (refrigerated samples) were detected for the 10x, 25x, and 20x (3 wk feeding duration) or across all treatments for samples frozen for 5 mo. The 10x and 25x NRC diets produced the most typical and acceptable turkey meat flavors with the fewest oxidized off-flavor notes for both fresh and frozen samples as opposed to the more oxidized flavor notes detected in the control samples. Mean color scores increased, indicative of less pale meat, as the level and duration of feeding dietary vitamin E increased. These findings showed that varying dietary vitamin E levels significantly influenced the oxidative stability and functionality of turkey breast meat.
在本研究中，考察了不同日粮维生素E水平对冷藏和冷冻火鸡胸肉氧化稳定性、风味、色泽及挥发性成分的影响。尼古拉斯公火鸡分别饲喂含维生素E水平相当于美国国家研究委员会（NRC）推荐量（0至8周和9至18周分别为12和10 IU/kg）以及NRC日粮5倍、10倍和25倍的日粮。还评估了另外两种日粮，包括先饲喂NRC日粮至15和16周，然后饲喂含NRC维生素E水平20倍的日粮。所有火鸡均在一家商业火鸡加工厂进行加工，并对胸肉色泽进行评分。从每个处理的四只屠体上切取胸肉，冷藏（1天和7天）或冷冻储存（30天、90天、150天）后，通过硫代巴比妥酸（TBA）分析、描述性感官风味剖析和顶空气相色谱法评估氧化稳定性和感官品质。TBA值与日粮维生素E水平呈负相关。冷藏样品中，维生素E水平为10倍和25倍处理的TBA值分别比NRC对照处理低78%至88%。对于维生素E水平为10倍、25倍和20倍（饲喂期3周）的冷藏样品，或冷冻5个月的所有处理样品，未检测到TBA值有差异。与对照样品中检测到的更多氧化风味特征相比，NRC日粮10倍和25倍组的新鲜和冷冻样品产生的火鸡肉风味最典型、最可接受，氧化异味最少。随着日粮维生素E饲喂水平和持续时间的增加，平均色泽评分升高，表明肉色变浅的情况减少。这些结果表明，不同的日粮维生素E水平显著影响火鸡胸肉的氧化稳定性和功能特性。
