评估醋酸生育酚补充剂、添加盐分及包装对火鸡肉原料氧化稳定性的影响。

Assessment of alpha-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat.

Higgins F M, Kerry J P, Buckley D J, Morrissey P A

Department of Food Technology and Nutrition, University College, Cork, Ireland.

Br Poult Sci. 1998 Dec;39(5):596-600. doi: 10.1080/00071669888458.

Abstract

One-day-old turkey poults (n = 14) were randomised into 2 groups (n = 7) and fed diets containing 20 (E20) and 600 (E600) mg all-rac-alpha-tocopheryl acetate/kg food for 21 weeks prior to slaughter. Two batches were formed from E20 meat (E20) and E20 plus 10 g salt/kg (E20S). Two similar batches were formed from E600 meat (E600) and E600 plus 10 g salt/kg (E600S). 2. The effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability of raw turkey patties was investigated during aerobic and vacuum-packaged refrigerated (4 degrees C) storage. 3. Dietary alpha-tocopheryl acetate supplementation reduced TBARS (thiobarbituric acid reacting substances) numbers for raw overwrapped and vacuum-packaged turkey leg and breast patties. 4. Dietary alpha-tocopheryl acetate had the greatest influence on TBARS numbers for raw overwrapped turkey leg patties. 5. The addition of 10 g salt/kg increased TBARS numbers for overwrapped and vacuum-packaged turkey leg and breast patties. 6. Vacuum-packaged patties remained more oxidatively stable than similarly treated overwrapped patties throughout the experimental period.

摘要

将1日龄火鸡雏（n = 14）随机分为2组（n = 7），在屠宰前21周分别饲喂含20（E20）和600（E600）mg全消旋α-生育酚醋酸酯/千克食物的日粮。由E20组的肉制成两批（E20），以及E20组加10 g盐/千克（E20S）。由E600组的肉制成两批类似的（E600），以及E600组加10 g盐/千克（E600S）。
研究了补充α-生育酚醋酸酯和添加盐对生火鸡肉饼在有氧和真空包装冷藏（4℃）储存期间氧化稳定性的影响。
日粮中补充α-生育酚醋酸酯可降低生的外包和真空包装火鸡腿及鸡胸肉饼的硫代巴比妥酸反应物（TBARS）值。
日粮中α-生育酚醋酸酯对生的外包火鸡腿肉饼的TBARS值影响最大。
添加10 g盐/千克会增加外包和真空包装火鸡腿及鸡胸肉饼的TBARS值。
在整个实验期间，真空包装的肉饼比同样处理的外包肉饼氧化稳定性更高。