Ahn D U, Sell J L, Jo C, Chen X, Wu C, Lee J I
Animal Science Department, Iowa State University, Ames 50011, USA.
Poult Sci. 1998 Jun;77(6):912-20. doi: 10.1093/ps/77.6.912.
A study was conducted to determine the effects of dietary vitamin E supplementation on the storage stability and volatiles production in irradiated cooked turkey meat. Turkeys, raised with diets containing 25, 50, 75, or 100 IU of dl-alpha-tocopheryl acetate (TA)/kg diet from 1 to 105 d of age, were fed with diets containing 25, 200, 400, or 600 IU of TA/kg diet from 105 to 122 d of age. Breast and leg meat patties were prepared, irradiated at 0 or 2.5 kGy dose, cooked to an internal temperature of 78 C, and stored in either vacuum or aerobic packaging. Thiobarbituric acid reactive substance (TBARS) values gradually decreased as the dietary TA increased and > 200 IU TA/kg diet treatments were helpful in maintaining low TBARS values in irradiated breast and leg meat patties during the 7-d storage period. With vacuum-packaging, irradiated cooked breast patties developed more oxidation than nonirradiated patties but the prooxidant effect of irradiation in cooked leg meat patties was not consistent. In aerobic-packaged cooked meat, irradiated patties had lower TBARS than nonirradiated patties in both breast and leg meat stored in oxygen permeable bags for 7 d. Propanal, pentanal, hexanal, 1-pentanol, and total volatiles were highly correlated with the TBARS values of meat. However, hexanal represented the lipid oxidation status of cooked meat better than any other volatiles component. The amount of hexanal and total volatiles in cooked breast and leg meat shows decreasing trends as dietary TA increased. In vacuum packaging, irradiated breast and leg meat had higher hexanal and total volatiles content than nonirradiated meat at both 0 and 7 d of storage. In aerobic packaging, the amount of hexanal and total volatiles greatly increased in both irradiated and nonirradiated meat patties during the 7-d storage periods. The results illustrated that the antioxidant effect of TA was not strong enough to control lipid oxidation and off-odor generation in cooked meat stored under aerobic conditions because the progress of lipid oxidation in cooked meat under aerobic condition is very rapid. However, the combination of dietary TA and vacuum packaging of cooked meat immediately after cooking could be a good strategy to minimize oxidation and volatiles production in cooked meat.
进行了一项研究，以确定日粮中补充维生素E对辐照熟火鸡肉的储存稳定性和挥发性物质产生的影响。从1日龄到105日龄，用含有25、50、75或100国际单位dl-α-生育酚醋酸酯（TA）/千克日粮的饲料饲养火鸡，从105日龄到122日龄，给它们饲喂含有25、200、400或600国际单位TA/千克日粮的饲料。制备胸肉和腿肉肉饼，以0或2.5千戈瑞的剂量进行辐照，煮至内部温度78℃，并采用真空或有氧包装储存。随着日粮中TA含量的增加，硫代巴比妥酸反应物质（TBARS）值逐渐降低，日粮中TA含量>200国际单位/千克的处理有助于在7天储存期内保持辐照胸肉和腿肉肉饼中的低TBARS值。采用真空包装时，辐照熟胸肉比未辐照的肉饼产生更多的氧化，但辐照对熟腿肉肉饼的促氧化作用并不一致。在有氧包装的熟肉中，在透气袋中储存7天的胸肉和腿肉中，辐照肉饼的TBARS值低于未辐照的肉饼。丙醛、戊醛、己醛、1-戊醇和总挥发性物质与肉的TBARS值高度相关。然而，己醛比任何其他挥发性成分更能代表熟肉的脂质氧化状态。随着日粮中TA含量的增加，熟胸肉和腿肉中的己醛和总挥发性物质含量呈下降趋势。在真空包装中，辐照胸肉和腿肉在储存0天和7天时的己醛和总挥发性物质含量均高于未辐照的肉。在有氧包装中，在7天储存期内，辐照和未辐照的肉饼中的己醛和总挥发性物质含量均大幅增加。结果表明，TA的抗氧化作用不足以控制有氧条件下储存的熟肉中的脂质氧化和异味产生，因为有氧条件下熟肉中的脂质氧化进程非常迅速。然而，日粮中TA与熟肉烹饪后立即采用真空包装相结合，可能是最大限度减少熟肉中氧化和挥发性物质产生的良好策略。
