Campus Units

Animal Science

Document Type

Article

Publication Version

Published Version

Publication Date

2015

Journal or Book Title

Korean Journal for Food Science of Animal Resources

Volume

35

Issue

2

First Page

248

Last Page

257

DOI

10.5851/kosfa.2015.35.2.248

Abstract

Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determined. Chicken breast treated with antioxidants (none, sesamol+a-tocopherol) was used to process restructured chicken breast rolls. The sliced rolls were vacuum, aerobic, or double packaged (vacuum for 7 d then aerobic for 3 d) and electron beam irradiated at 2.5 kGy. Color, 2-thiobarbituric acid reactive substances (TBARS), oxidation reduction potentials (ORP), and volatile profiles of the samples were determined at 0 and 10 d. Irradiation made restructured chicken rolls redder (p<0.05), and the increased redness was more distinct in irradiated vacuum-packaged than irradiated aerobic or double packaged meats. TBARS values of antioxidant-treated double packaged rolls were lower than even nonirradiated vacuum-packaged meat, and those were distinct at 10 d (p<0.05). ORP and lipid oxidation values were lower in irradiated vacuum and double packaged samples than those in irradiated aerobic packaged ones at 0 d (p<0.05). Irradiation of restructured chicken rolls increased the amount of total volatiles. Considerable amounts of off-odor volatiles were reduced or not detected by double packaging and antioxidant treatment at 10 d. Therefore, the combined use of antioxidants and double packaging would be useful to reduce redness and control the oxidative quality changes of irradiated restructured chicken rolls.

Comments

This article is published as Yim, Dong-Gyun, Dong U. Ahn, and Ki-Chang Nam. "Effect of packaging and antioxidant combinations on physicochemical properties of irradiated restructured chicken rolls." Korean journal for food science of animal resources 35, no. 2 (2015): 248. doi:10.5851/kosfa.2015.35.2.248.

Creative Commons License

Creative Commons Attribution-NonCommercial 4.0 International License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License

Copyright Owner

Korean Society for Food Science of Animal Resources

Language

en

File Format

application/pdf

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