Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat

Poultry Science

Volumn 81, Issue 8, 2002, Pages 1251-1256

  Du, M ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Antioxidant; Color; Irradiation; Sausage; Turkey thigh meat

Indexed keywords

AVES; MELEAGRIS GALLOPAVO; ROSMARINUS OFFICINALIS;

ALPHA TOCOPHEROL; ANTIOXIDANT; GALLIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; SESAMOL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; COLOR; FOOD; FOOD HANDLING; FOOD IRRADIATION; HUMAN; METHODOLOGY; ODOR; QUALITY CONTROL; ROSEMARY; SENSATION; TURKEY (BIRD); VOLATILIZATION;

ANIMALS; ANTIOXIDANTS; COLOR; FOOD HANDLING; FOOD IRRADIATION; GALLIC ACID; HUMANS; ODORS; PHENOLS; PLANT EXTRACTS; POULTRY PRODUCTS; QUALITY CONTROL; ROSMARINUS; SENSATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TURKEYS; VITAMIN E; VOLATILIZATION;

EID: 0036677059     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.8.1251     Document Type: Article

References (15)

1. 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.
2. Ahn, D. U., C. Jo, M. Du, D. G. Olson, and K. C. Nam. 2000. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Sci. 56:203-209.
3. Ahn, D. U., J. L. Sell, X. Chen, C. Wu, and J. L. Lee. 1998. Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging. Poult. Sci. 77:912-920.
4. Chen, X., C. Jo, J. I. Lee, and D. U. Ahn. 1999. Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants. J. Food Sci. 64:16-19.
5. Du, M., D. U. Ahn, A. F. Mendonca, and I. V. Wesley. 2002. Quality characteristics of irradiated reday-to-eat turkey breast rolls from turkeys fed conjugated linoleic acid. Poult. Sci. (in press).
6. Du, M., S. J. Hur, and D. U. Ahn. 2001. Raw-meat packaging and storage affect the color and odor of irradiated chicken breast fillets after cooking. Meat Sci. 61:49-54.
7. Jo, C., Jin S. K., and D. U. Ahn. 2000. Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage. Meat Sci. 55:107-113.
8. 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.
9. Murphy, A., J. P. Kerry, J. Buckley, and I. Gray. 1998. The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices. J. Sci. Food Agric. 77:235-243.
10. Nam, K. C., and D. U. Ahn. 2002a. Carbon monoxide-heme pigment complexes are responsible for the pink color in irradiated raw turkey breast meat. Meat Sci. 60:25-33.
11. Nam, K. C., and D. U. Ahn. 2002b. Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork. Meat Sci. (in press).
12. Nam, K. C., K. J. Prusa, and D. U. Ahn. 2002. Addition of antioxidant to improve quality and sensory characteristics of irradiated pork patties. J. Food Sci. (in press).
13. Nanke, K. E., J. G. Sebranek, and D. G. Olson. 1999. Color characteristics of irradiated aerobically packaged pork, beef, and turkey. J. Food Sci. 64:272-278.
14. Patterson, R. L., and M. H. Stevenson. 1995. Irradiation-induced off-odour in chicken and its possible control. Br. Poult. Sci. 36:425-441.
15. SAS Institute Inc. 2000. SAS User's Guide. SAS Institute Inc., Cary, NC.