Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking

Poultry Science

Volumn 80, Issue 12, 2001, Pages 1748-1753

  Du, M ^a   Hur, S J ^a   Nam, K C ^a   Ismail, H ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Breast meat; Cook; Irradiation; Oxidation; Volatile

Indexed keywords

COLUMBA; GALLUS GALLUS;

ALDEHYDE; DIMETHYL DISULFIDE; DISULFIDE; ISOBUTYRALDEHYDE; ISOVALERYLALDEHYDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHICKEN; COOKING; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; MEAT INDUSTRY; METHODOLOGY; ODOR; PIGMENTATION; RADIATION EXPOSURE; TIME;

ALDEHYDES; ANIMAL; CHICKENS; COOKERY; DISULFIDES; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; MEAT-PACKING INDUSTRY; ODORS; PIGMENTATION; SUPPORT, U.S. GOV'T, NON-P.H.S.; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

EID: 0035650606     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.12.1748     Document Type: Article

References (15)

1. Ahn D. U., C. Jo, M. Du, D. G. Olson, and K. C. Nam, 2000a. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Sci. 56:203-209.
2. Ahn, D. U., C. Jo, and D. G. Olson, 1999. Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge. J. Food Sci. 64:230-233.
3. Ahn, D. U., C. Jo, and D. G. Olson, 2000b. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci. 54:209-215.
4. Ahn, D. U., D. G. Olson, J. I. Lee, C. Jo, X. Chen, and C. Wu, 1998. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. J. Food Sci. 63:15-19.
5. Du, M., D. U. Ahn, K. C. Nam, and J. L. Sell, 2000c. Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat. Meat Sci. 56:387-395.
6. Jo, C., and D. U. Ahn, 2000. Volatiles and oxidative changes in irradiated pork sausage with different fatty acid composition and tocopherol content. J. Food Sci. 65:270-275.
7. Jo, C., J. I. Lee, and D. U. Ahn, 1999. Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage. Meat Sci. 51: 355-361.
8. Katusin-Razem, B., K. W. Mihaljevic, and D. Razem, 1992. Time dependent post irradiation oxidative chemical changes in dehydrated egg products. J. Agric. Food Chem. 40:1948-1952.
9. Luchsinger, S. E., D. H. Kropf, C. M. Garacia-Zepeda, M. C. Hunt, J. L. Marsden, E. J. Rubio-Canas, C. L. Kastner, W. G. Kuecker, and T. Mata, 1996. Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops. J. Food Sci. 61:1000-1005, 1093.
10. Millar, S. J., B. W. Moss, and M. H. Stevenson, 2000. The effect of ionising radiation on the colour of leg and breast of poultry meat. Meat Sci. 55:361-370.
11. Nam, K. C., and D. U. Ahn, 2001. Carbon monoxide-heme pigment complexes are responsible for the pink color in irradiated raw turkey breast meat. Meat Sci. 60(1):25-33.
12. Nanke, K. E., J. G. Sebranek, and D. G. Olson, 1998. Color characteristics of irradiated vacuum-packaged pork, beef, and turkey. J. Food Sci. 63:1001-1006.
13. Rajkowski, K. T. and D. W. Thayer, 2000. Reduction of Salmonella spp. and strains of Escherichia coli o157:H7 by gamma radiation of inoculated sprouts. J. Food Prot. 63:871-875.
14. SAS® Institute, 1989. SAS User's Guide. SAS Institute Inc., Cary, NC.
15. Shahidi, F., and R. B. Pegg, 1994. Hexanal as an indicator of meat flavor deterioration. J. Food Lipids 1:177-186.