Document Type

Article

Publication Version

Published Version

Publication Date

9-2002

Journal or Book Title

Poultry Science

Volume

81

Issue

9

First Page

1378

Last Page

1384

DOI

10.1093/ps/81.9.1378

Abstract

The objective of this study was to determine the effect of irradiation on the quality of ready-toeat (RTE) breast rolls from turkeys fed conjugated linoleic acid (CLA). The oxidative stability of RTE turkey rolls was improved by the dietary CLA treatment. Irradiation increased the production of acetaldehyde, 3-methyl-butanal, 2-methyl-butanal, and total volatiles in turkey rolls but had little effect on other aldehydes. Irradiation also produced new volatiles, including sulfur compounds, not detected in nonirradiated turkey breast rolls. We detected significantly higher amounts of alkanes with nine or higher carbons in irradiated samples than in nonirradiated samples. Irradiation increased the redness of RTE turkey breast rolls, but the degree of redness and the amount of total volatiles decreased with storage. CLA treatment lowered the redness (a*) and increased the lightness (L*) of RTE turkey breast rolls during the entire storage period. Sensory evaluation revealed that irradiation produced off-flavor, but CLA and irradiation did not influence the texture and juiciness of RTE turkey breast rolls. Consumers did not like the off-flavor but preferred the color induced by irradiation to nonirradiated RTE turkey breast rolls.

Comments

This article is from Poultry Science 81 (2002): 1378, doi:10.1093/ps/81.9.1378.

Rights

Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.

Language

en

File Format

application/pdf

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