JFS:
Food Chemistry and Toxicology
Effect of Antioxidants on the Production of OffOdor Volatiles and Lipid Oxidation in Irradiated
Turkey Breast Meat and Meat Homogenates
ABSTRACT: The addition of gallate, sesamol, trolox, and tocopherol was effective, but sesamol, sesamol + tocopherol, and gallate + tocopherol were among the most effective antioxidants in reducing thiobarbituric acid reactive
substances, volatile production, and off-odor intensity in turkey breast homogenates. Also, these 3 antioxidant
treatments were effective in controlling lipid oxidation and off-odor intensity in both vacuum and aerobically
packaged patties. However, aerobic packaging was better than antioxidant treatments in reducing off-odor intensity of irradiated turkey patties. Antioxidants had no effect on redness, but increased lightness and yellowness of
irradiated turkey breast. It was concluded that a combination of antioxidant and aerobic packaging was more
useful than antioxidant and vacuum packaging in controlling off-odor problems in irradiated raw turkey meat.
Keywords: antioxidants, lipid oxidation, volatiles, turkey meat, packaging
Introduction
I
RRADIATION PRODUCES A CHARACTERISTIC AROMA AND ALTERS MEAT
flavor, which both significantly impact consumer acceptance.
The principle of irradiation-using electron beam is that a stream of
high-energy electrons propelled out of an electron gun is absorbed
by materials in which the ionizing energy becomes reactive ions or
free radicals ( Woods and Pikaev 1994; Josephson and Peterson
2000). Hydroxyl radicals produced by ionizing radiation can increase lipid oxidation (O’Connell and Garner 1983; Thakur and
Singh 1994), and myoglobin and fat oxidized by these free radicals
in irradiated meat cause discoloration, rancidity, and off-odor in
meat (Murano 1995).
Antioxidants can react with peroxyl or alkoxyl radicals and terminate the chain reaction of peroxidation by scavenging chain-propagating radicals, and thus can prevent lipid from oxidation (Morel
and Chisolm 1989). Antioxidants such as free radical terminators or
metal chelating agents are commonly used in meat to reduce lipid
oxidation and improve sensory quality of cooked meat (Hsieh and
Kinsella 1989; Chen and Ahn 1998). Free radical scavengers such as
butylated hydroxyanisole and butylated hydroxytoluene were very
effective antioxidants in both raw and cooked meat (Ahn and others 1992), indicating that lipid oxidation is most likely progressed
by the free radical mechanisms. Natural antioxidants such as sesamol and quercetin were effective in preventing lipid oxidation in
both irradiated raw and cooked pork during 7-d storage (Chen and
others 1999).
Our studies showed that off-odor production in meat by irradiation is closely related to the reactions of free radicals with meat
components (Ahn 2002; Ahn and Lee 2002; Lee and Ahn 2003).
Addition of antioxidants in meat, therefore, can reduce the production of volatiles by lipid oxidation and radiolytic degradation because some antioxidants can scavenge or quench free radicals generated by irradiation.
The objective of this study was to select antioxidants or combinations of antioxidants that effectively control oxidative changes
and off-odor production in irradiated turkey breast meat. A 2-step
study was conducted: the 1st step was to screen the best antioxi-
© 2003 Institute of Food Technologists
Further reproduction prohibited without permission
dants or antioxidant combinations in reducing oxidative changes
and off-odor production in irradiated meat homogenates; the 2nd
step was to determine the effect of selected antioxidant treatments
on the volatiles and sensory characteristics of irradiated ground
turkey breast meat. Because oxygen plays an important role in lipid
oxidation and volatiles of irradiated meat, both aerobic and vacuum
packaging were used during irradiation and storage.
Materials and Methods
Sample preparation
Raw turkey breasts were purchased from 4 local grocery stores.
The meats purchased from each grocery store were treated as a
replication. Gallic acid (3,4,5-trihydroxybenzoic acid), sesamol (3,4methylenedioxyphenol), and L-carnosine (␤-alanyl-L-histidine)
were purchased from Sigma Chemical Co. (St. Louis, Mo., U.S.A.),
and ␣-tocopherol (tocopherol) and Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) were purchased from Aldrich
Chemical Co. (Milwaukee, Wis., U.S.A.). Selected antioxidants were
prepared either in distilled water or corn oil before use. Meat was
ground twice through a 3-mm plate and used to prepare meat homogenates or patties.
For the meat homogenate study, 50 g breast meat was homogenized with 200 mL deionized distilled water, using a Waring blender (Dynamics Corp. America Co., New Hartford, Conn., U.S.A.) for
1 min at high speed. Individual antioxidants (gallic acid, tocopherol,
trolox, sesamol, carnosine—1 mM each final concentration) and
combinations thereof (tocopherol plus gallic acid, tocopherol plus
sesamol, tocopherol plus carnosine, trolox plus gallic acid, trolox
plus sesamol, and trolox plus carnosine—0.5 mM each final concentration) were added to meat homogenates. Before irradiation, 10mL portions of each treatment were transferred to sample vials,
flushed with helium gas (99.999%) for 5 s at 40 psi, and capped. All
samples were irradiated at an average dose of 0 or 3.0 kGy using a
Linear Accelerator (Circe IIIR; Thomson CSF Linac, Saint-Aubin,
France). The energy and power level used were 10 MeV and 10 kW,
respectively, and the average dose rate was 99.3 kGy/min. To conVol. 68, Nr. 5, 2003—JOURNAL OF FOOD SCIENCE
1631
Food Chemistry and Toxicology
E.J. LEE AND D.U. AHN
Antioxidants on volatiles of irradiated meat . . .
Table 1—Volatile compounds of turkey breast meat homogenate with different antioxidants added
0 kGy
Volatiles
Control
G
S
C
3 kGy
Tr
T
SEM
Control
G
S
C
Tr
T
SEM
104
Food Chemistry and Toxicology
Acetaldehyde
0
0
Pentane
2083a 1772a
2-Propanone
8306a 5446b
Hexane
2921a
793c
Ethanol
1651b 1028d
2-Propanol
2401a
772d
2-Butanone
0
0
3-Methyl butanal
0
0
Benzene
0
0
1-Heptene
0
0
Heptane
0
0
Pentanal
724a
287c
a
2,3-Pentanedione 563
491a
Dimethyl disulfide
0
0
Toluene
0
0
Octane
154a
132ab
a
Hexanal
12430 8295c
1-Penten-3-ol
267b
196c
1-Pentanol
269a
0d
Heptanal
162a
0b
Total
31931 19212
Total ion counts ×
0
0
0
0
0
6350
5745
5535
6244
4647
6370
0b
2268a
0b
1428a 225
3181a 1501b
828b
3347a
759b
2954a
5761b
7655ab 6206ab 7398ab 584
11090 a 8742ab 7755ab 6149b
8392ab 9824a
0d
0d
0d
1847b 134
1879
1046
1651
2011
1624
1792
1164c
1907a
818e
771e
30
348a
268a
0b
0b
0b
276a
1011d
1453c
939d
1836b 100
2486a 1807ab 1175b
1649ab 1377b
1491b
0
0
0
0
0
269
264
353
218
244
229
0
0
0
0
0
756a
724a
468b
476b
362b
345b
ab
b
b
ab
b
0
0
0
0
0
323
281
283
330
281
370a
0
0
0
0
0
149b
148b
125b
147b
215b
1178a
0
0
0
0
0
222b
255b
0c
235b
257b
387a
0d
380b
0d
253c
22
601a
399c
191e
491b
130e
295d
301bc
387b
233c
356b
25
328a
277ab
166bc
240abc 131c
217abc
0
0
0
0
0
1472a
688b
593b
1282a
651b
1783a
0
0
0
0
0
909b
819b
774b
885b
776b
1150a
133ab
154a
89c
116b
7
574a
596a
583a
526a
411b
586a
1351e
9141b 1274e
3097d 100
8681a 5641b
1927d
6314b
766d
3637c
0e
359a
161d
344a
10
274a
165c
0d
213b
0d
127c
0d
191b
0d
147c
8
151a
110b
0c
119b
0c
0c
0b
0b
0b
0b
3
168a
129ab
0d
66c
0d
99bc
9721 23895
9720 17593
40211 29605 22407 30942 21023 33110
497
458
808
266
41
232
36
67
19
48
30
24
31
155
54
37
396
14
6
17
G, gallate; S, sesamol; C, carnosine; Tr, Trolox, T, ␣-tocopherol.
a to eValues with different letters within a row with the same irradiation dose are significantly different ( P < 0.05).
SEM is standard error of the means. n = 4.
firm the target dose, 2 alanine dosimeters per cart were attached to
the top and bottom surface of a sample vial. The alanine dosimeter was read using a 104 Electron Paramagnetic Resonance Instrument (Bruker Instruments Inc., Billerica, Mass., U.S.A.). The max/
min ratio was approximately 1.39 (avg.). Thiobarbituric acid reactive substances (TBARS), volatiles, and sensory characteristics of
irradiated meat homogenates were determined. Three of the most
effective antioxidant or antioxidant combinations in reducing offodor production and TBARS in meat homogenate were selected for
a meat patty study.
For the meat patty study, nonirradiated and irradiated controls
(no antioxidant added) and 3 antioxidant treatments that produced the least off-odor volatiles and lipid oxidation from the previous meat homogenate study were used. Patties (100 g) were prepared after adding an antioxidant or an antioxidant combination (1
mM, final concentration) to the ground meat and mixing for 3 min
to ensure uniform distribution of antioxidants. Half of the patties
from each treatment were individually packaged in polyethylene
oxygen-permeable bags (Associated Bag Co., Milwaukee, Wis.,
U.S.A.), and the other half were vacuum packaged in high-oxygenbarrier bags (nylon/polyethylene, 9.3 mL O2/m2/24 h at 0 °C; Koch,
Kansas City, Mo., U.S.A.). Turkey meat patties were irradiated at the
same conditions as in the previous homogenate study. Lipid oxidation, volatile profiles, color, and off-odor intensity of raw patties
were determined after 0 and 5 d of storage at 4 °C.
and others 2001). The meat sample was purged with helium gas (40
mL/min) for 14 min at 40 °C. Volatiles were trapped using a Tenaxcharcoal-silica column (Tekmar-Dohrmann) and desorbed for 2
min at 225 °C, focused in a cryofocusing module (–80 °C), and then
thermally desorbed into a capillary column for 60 s at 225 °C.
An HP-624 column (8.5 m × 0.25 mm i.d., 1.4 ␮m nominal), an HP1 column (60 m × 0.25 mm i.d., 0.25 ␮m nominal; Hewlett-Packard),
and an HP-Wax column (6.5 m × 0.25 mm i.d., 0.25 ␮m nominal)
were connected using zero dead-volume column connectors (J&W
Scientific, Folsom, Calif., U.S.A.). Ramped oven temperature was
used to improve volatile separation. The initial oven temperature
of 0 °C was held for 1.5 min. After that, the oven temperature was
increased to 15 °C at 2.5 °C/min, increased to 45 °C at 5 °C/min,
increased to 110 °C at 10 °C/min, increased to 210 °C at 20 °C/min,
and then was held for 3 min at that temperature. Constant column
pressure at 22.5 psi was maintained. The ionization potential of the
mass selective detector (Model 5973; Hewlett-Packard) was 70 eV,
and the scan range was 19.1 to 400 m/z. Identification of volatiles
was achieved by comparing mass spectral data of samples with
those of the Wiley Library (Hewlett-Packard). Standards were used
to confirm the identification by the mass-selective detector. The
area of each peak was integrated using the ChemStation (HewlettPackard), and the total peak area (pA*s × 104) was reported as an
indicator of volatiles generated from the sample.
TBARS analysis
Determination of volatile compounds
A purge-and-trap apparatus (Solatek 72 and Concentrator 3100;
Tekmar-Dohrmann, Cincinnati, Ohio, U.S.A.) connected to a gas
chromatograph/mass spectrometer (HP 6890/HP 5973; HewlettPackard Co., Wilmington, Del., U.S.A.) was used to analyze volatiles
produced (Ahn and others 2001). The minced meat sample (3 g) or
meat homogenate (3 mL) was placed in a 40-mL sample vial, and
the vial was flushed with helium gas (40 psi) for 5 s. The maximum
waiting time of a sample in a refrigerated (4 °C) holding tray was
less than 4 h to minimize oxidative changes before analysis (Ahn
1632
JOURNAL OF FOOD SCIENCE—Vol. 68, Nr. 5, 2003
Lipid oxidation was determined by the TBARS method (Ahn and
others 1998). Sample (5 g) was placed in a 50-mL test tube and homogenized with 15 mL deionized distilled water using a Brinkman
Polytron (Type PT 10/35, Brinkman Instrument Inc., Westbury, N.Y.,
U.S.A.) for 15 s at high speed. The meat homogenate (1 mL) was
transferred to a 13 × 100-mm disposable glass tube and butylated
hydroxyanisole (50 ␮L, 7.2% in 70% ethanol) and thiobarbituric
acid (20 mM)/trichloroacetic acid (15% wt/vol) solution (2 mL) were
added. The mixture was vortex-mixed and then incubated in a 90
°C water bath for 15 min to develop color. The sample was then
JFS is available in searchable form at www.ift.org
Antioxidants on volatiles of irradiated meat . . .
Table 2—Volatile compounds of turkey breast meat homogenate with different antioxidants combination added
0 kGy
Volatiles
Contr T+G
T+S
T+C Tr+G Tr+S
3 kGy
Tr+C SEM Contr
T+G
T+S
T+C
Tr+G
Tr+S
Tr+C SEM
Total ion counts ×
Acetaldehyde
0
0
0
0
0
0
0
0 6350
5772
6315
6806
5016
4935
6361 537
Pentane
2083a 1408b 468c 1999a
0c
0c 506c 152 3181a 1354b
1181b
3076a
902b
911b
1082b 396
2-Propanone
8307 6505 7120 7409 6256 5129 5824 764 11090 a 9930ab 9664ab 9776ab 7599b 8704ab 7593b 631
Hexane
2921a 1541bc 2281ab 2190ab 576c 1731abc 644c 302 1879
1357
1934
2473
1882
2298
1398 322
Ethanol
1651a 881b 570e
0f 666d 521e 744c
18
348b
366b
463b
0c
336b
0c
933a 73
2-Propanol
2401a 1305c 1083c 1088c 1412c 1320c 1684b
79 2486a 1921ab 1767ab 2086ab 1501ab 936b
1765ab 277
2-Butanone
0
0
0
0
0
0
0
0
269
243
283
283
215
288
287
22
3-Methyl butanal
0
0
0
0
0
0
0
0
756a
488b
502b
687a
451b
369b
347b 70
Benzene
0
0
0
0
0
0
0
0
323
315
355
365
270
287
330
26
1-Heptene
0
0
0
0
0
0
0
0
149b
675a
650a
672a
146b
139b
140b 27
Heptane
0
0
0
0
0
0
0
0
222b
230b
264b
357a
0c
0c
0c 30
Pentanal
724a 288b
0c 299b
0c
0c
0c
18
601a
315b
161c
311b
0d
123c
122c 24
2,3-Pentanedione 563a 328b
22bc 280bc 237bc 203c 245bc 25
328a
307a
251a
295a
0b
0b
247a 39
Dimethyl disulfide
0
0
0
0
0
0
0
0 1472a 1021ab 1297ab 1485a
712b
747b
749b 140
Toluene
0
0
0
0
0
0
0
0
909bc 1075ab 1051ab 1135a
763c
719c
830c 57
Octane
154a 136ab
88c 138ab 110bc 97c 125ab
8
574a
599a
637a
633a
422b
581a
710a 45
Hexanal
12430 a 6843b 906d 5905c 554d 371d 829d 222 8681a 2345c
1657cd 3871b
702d
769d
920d 247
1-Penten-3-ol
267a 190c
0 d 225b
0d
0d
0d
13
274a
0c
190b
145b
0c
0c
0c 17
1-Pentanol
269a
0b
0b
0b
0b
0b
0b
18
151a
0b
0b
0b
0b
0b
0b
6
Heptanal
162a
0b
0b 134a
0b
0b
0b
9
168ab 130b
87c
204a
0d
0d
0d 14
Total
31932 19425 12173 19667 9811 8851 10601
40211 28443 28709 34660 20917 21806 23814
T + G, ␣-tocopherol and gallate; T + S, ␣-tocopherol and sesamol; T + C, ␣-tocopherol and carnosine; Tr + G, trolox and gallate; Tr + S, trolox and sesamol; Tr
+ C, trolox and carnosine.
a to dValues with different letters within a row with the same irradiation dose are significantly different ( P < 0.05).
SEM is standard error of the means. n = 4.
cooled in cold water for 10 min, mixed, and centrifuged for 15 min
at 3000 × g. The absorbance of the resulting supernatant solution
was determined at 531 nm against a blank containing 1 mL deionized distilled water and 2 mL of thiobarbituric acid/trichloroacetic
acid solution. The amounts of TBARS were expressed as milligrams
of malondialdehyde (MDA) per kilogram of meat or per 4 L meat
homogenate (equivalent to 1 kg meat).
Color measurement
Color was measured on the packaged surface of samples with a
Labscan spectrophotometer (Hunter Associated Labs Inc., Reston,
Va., U.S.A.) that had been calibrated against white and black reference tiles packaged in the same bags as those used for meat packaging. CIE L- (lightness), a- (redness), and b- (yellowness) values
were obtained using an illuminant A. An average value from 2 random locations on each sample surface was used for statistical analysis.
Odor characteristics and off-odor intensity
Ten trained sensory panelists characterized overall odor characteristics of the samples. Panelists were selected based on interest,
availability, and performance in screening tests conducted with
samples similar to those to be tested. The panelists selected were
trained for aroma attributes of turkey breast meat, including irradiated and antioxidant-treated products. During training, a lexicon
of aroma terms to be used on the ballot was developed, and references to anchor the rating scale were identified. To determine offodor intensity, samples (5 g) stored for 5 d at 4 °C were placed in
glass scintillation vials that had been labeled with three-digit numerical codes. Sample containers were closed and the sample temperature was brought to 25 °C before presenting to panelists. All
treatments (control-nonirradiated, control-irradiated, antioxidantirradiated) within a packaging type were presented to each panelist
and the order of presentation was randomized. Sensory panelists
JFS is available in searchable form at www.ift.org
were asked to rate the intensity of off-odor on 9-unit linear scales (1,
none; 3, slightly; 5, moderately; 7, very much; 9, extremely).
Statistical analysis
Data were analyzed using the generalized linear model procedure of SAS software (SAS Institute Inc. 1995); Student-NewmanKeul’s multiple range test was used to compare the mean values of
among antioxidant treatments. Student t-test was used to compare differences between irradiated and nonirradiated means.
Mean values and standard error of the means (SEM) were reported.
Significance was defined at P < 0.05.
Results and Discussion
Effect of antioxidants on turkey meat homogenates
Irradiation and antioxidants affected the production of total
volatiles in turkey meat homogenates (Tables 1 to 2). Irradiation
increased the production of total volatiles, but antioxidant or antioxidant combinations reduced them. Trolox and Trolox combinations were the most effective, but sesamol, tocopherol plus sesamol,
tocopherol plus gallate were comparable to Trolox treatments in
reducing the production of total volatiles. Most of the irradiationdependent off-odor volatiles are related to the radiolytic degradation of amino acids and lipids by hydroxyl radicals. Therefore, we
suggest that the decreased production of off-odor volatiles by antioxidants is accomplished through the free radical scavenging or
inactivation reaction of antioxidants.
Many new volatiles, mostly aldehydes (acetaldehyde and 3methylbutanal) and dimethyl disulfide, were generated from turkey
breast meat homogenates after irradiation. Irradiation increased
the amount of aldehydes and dimethyl disulfide, but most antioxidants and antioxidant combinations reduced the amounts of aldehydes and sulfur compounds.
Among the individual antioxidant treatments, sesamol was the
Vol. 68, Nr. 5, 2003—JOURNAL OF FOOD SCIENCE
1633
Food Chemistry and Toxicology
104
Antioxidants on volatiles of irradiated meat . . .
Table 3—TBARS of nonirradiated and irradiated turkey meat
homogenate with antioxidants
Table 4—Off-odor intensity of nonirradiated and irradiated
turkey meat homogenates and patties with antioxidants
Irradiation dose
0 kGy
Food Chemistry and Toxicology
Control
Gallate
Sesamol
Carnosine
Trolox
␣-Tocopherol
␣-Tocopherol + gallate
␣-Tocopherol + sesamol
␣-Tocopherol + carnosine
Trolox + gallate
Trolox + sesamol
Trolox + carnosine
SEM
3 kGy
Irradiation dose
SEM
mg MDA/4 L homogenate
0.66bx
1.36ax
0.07
0.40by
0.86az
0.05
0.27byz
0.80az
0.02
byz
ay
0.32
1.14
0.03
0.25byz
0.76az
0.02
0.32byz
0.90az
0.04
0.30byz
0.77az
0.03
byz
az
0.30
0.80
0.03
0.28byz
0.85az
0.03
0.27byz
0.79az
0.04
0.27byz
0.76az
0.03
bz
az
0.23
0.77
0.03
0.03
0.04
0 kGy
Turkey meat homogenate
Control
Gallate
Sesamol
Carnosine
Trolox
␣-Tocopherol
␣-Tocopherol + gallate
␣-Tocopherol + sesamol
␣-Tocopherol + carnosine
Trolox + gallate
Trolox + sesamol
Trolox + carnosine
SEM
5.13bw
3.75bxy
3.00bxyz
3.88ax
2.13bz
2.38byz
1.75bz
1.75bz
2.75bxyz
2.38byz
1.75bz
1.75bz
0.36
a,b Values with different letters within a row are significantly different
( P < 0.05).
x-z Values with different letters within a column are significantly different
( P < 0.05).
SEM is standard error of the means. n = 4.
most effective in reducing total volatiles, aldehydes, and sulfur
compounds produced by irradiation. Sesamol reduced the
amounts of aldehyde, dimethyl disulfide, and total volatiles by
51%, 60%, and 44% of the irradiated control, respectively. Shahidi
and Pegg (1994) reported that aldehydes contributed the most to
oxidation flavor and rancidity in cooked meat, and hexanal was the
predominant aldehyde. Ahn and others (2000a) reported that dimethyl disulfide was the major sulfur compound responsible for irradiation off-odor. Chen and others (1999) also reported that sesamol was effective in reducing volatile production in irradiated
turkey meat during 7 d of storage. Toluene (methyl benzene) was
detected in irradiated turkey meat homogenate only. Du and others
(2001a, b), however, detected benzene and toluene in both irradiated and nonirradiated broiler meats. Ahn (2002) and Ahn and Lee
(2002) showed that benzene and toluene could be produced from
Turkey meat patties
Control (0 kGy)
Control (3 kGy)
Sesamol (3 kGy)
␣-Tocopherol + gallate (3 kGy)
␣-Tocopherol + sesamol (3 kGy)
S.E.M.
3 kGy
SEM
7.38ax
6.25axy
5.50ayz
6.00bxyz
4.88ayz
5.38ayz
4.88ayz
4.63ayz
5.00ayz
4.50ayz
4.50ayz
4.25az
0.42
0.43
0.42
0.40
0.40
0.35
0.35
0.41
0.42
0.35
0.40
0.42
0.37
Aerobic Vacuum
package package
2.88by
5.00ay
5.00bx
7.63ax
2.88by
5.50ay
3.25by
5.88ay
2.63by
5.00ay
0.28
0.38
SEM
0.41
0.23
0.39
0.36
0.23
a,b Values with different letters within a row with the same irradiation dose are
significantly different ( P < 0.05).
w-zValues with different letters within a column of the same sample are
significantly different ( P < 0.05).
SEM is standard error of the means. n = 4.
1, none; 5, moderately; 9, extremely.
both irradiated and nonirradiated amino acid homopolymer and
liposome containing amino acid homopolymers. This indicated that
toluene was produced from the components naturally present in
meat even without irradiation.
Two antioxidant combinations showed synergistic effects in reducing the production of off-odor volatiles in turkey breast meat
homogenates by irradiation (Table 2). However, 3-antioxidant combinations had no additional effect to those of 2-antioxidant combi-
Table 5—Volatile compounds of turkey breast meat patties with different antioxidants added in aerobic packaging at d 0
0 kGy
Volatile compounds
Control
Sesamol
3 kGy
G+Toc
S+Toc
SEM
Control
Sesamol
G+Toc
S+Toc
1081b
24760 b
665
7924
3433
770b
169
13699 b
1053a
183
159b
642b
183
266b
799b
444
146c
56376
1398b
23757 b
593
8140
3417
766b
190
14770 b
986a
194
211b
709b
216
302b
831b
503
220ab
57203
1044b
22226 b
580
8016
3303
711b
180
14308 b
865b
237
188b
635b
191
252b
742b
420
178bc
54076
SEM
104
Pentane
2291a
2-Propanone
34406 a
Hexane
0
Ethanol
2515
2-Propanol
3188
2-Butanone
838
1-Heptene
0
Dimethyl disulfide
0
Toluene
0
Octane
229a
Hexanal
665a
1-Pentanol
785
Styrene
503
1-Hexanol
351
1-Octen-3-ol
1926a
Nonanal
708
2-Trimethylsilyl benzoic acid 220
Total
48625
69b
27217 b
0
2334
3234
631
0
0
0
141b
285b
681
408
264
900b
738
195
37723
110b
28483 b
0
2314
3279
659
0
0
0
128b
286b
773
477
323
1082b
775
187
39871
Total ion counts ×
753b
294
3566a
26401 b 1743
34031 a
0
0
691
2396
137
8136
3259
224
3999
616
70
986a
0
0
193
0
0
22551 a
0
0
1096a
174ab
23
307
204b
47
1475a
710
76
1098a
380
81
257
265
30
520a
890b
93
1770a
626
93
643
172
22
265a
36846
81584
352
1585
47
160
204
51
14
1243
31
36
32
56
20
26
47
103
18
a to c Values with different letters within a row with the same irradiation dose are significantly different ( P < 0.05).
G + Toc, gallate and ␣-tocopherol; S + Toc, sesamol and ␣-tocopherol.
SEM is standard error of the means. n = 4.
1634
JOURNAL OF FOOD SCIENCE—Vol. 68, Nr. 5, 2003
JFS is available in searchable form at www.ift.org
Antioxidants on volatiles of irradiated meat . . .
Table 6—Volatile compounds of turkey breast meat patties with different antioxidants added in vacuum packaging at d 0.
0 kGy
Volatile compounds
Control Sesamol
G+Toc
3 kGy
S+Toc
SEM
Control
Sesamol
G+Toc
1012b
18893 b
229b
7582
3275
587b
180
352c
29287 b
996
208b
205b
529b
452b
328b
1049
447
2103
339
1649
1064
76018
1386b
17841 b
187b
7014
3049
538b
180
643b
24553 b
882
263b
326b
606ab
771ab
547ab
1571
674
3157
460
2443
1569
73829
S+Toc
SEM
Pentane
3632a
2-Propanone
31015 a
Hexane
198a
Ethanol
2119
2-Propanol
3211
2-Butanone
722a
1-Heptene
0
Ethanethioic acid S-methyl ester
0
Dimethyl disulfide
0
Toluene
0
Octane
333a
Hexanal
1394a
1-Pentanol
784a
2,9-Dimethyl undecane
590a
Styrene
754a
2,2,5-Trimethyl decane
1420a
2,2,4,6,6-Pentamethyl heptane
667a
2,3,8-Trimethyl decane
2828a
2-Methyl-5-propyl nonane
513a
2,6-Dimethyl octane
2508
2,2,5-Trimethyl hexane
1107
Total
59162
1074b
19531 b
0b
2016
2861
521b
0
0
0
0
147b
165b
603b
583a
557ab
1435a
577a
2692a
404a
2412
1321
40509
1097b
18959 b
0b
1974
2766
468b
0
0
0
0
183b
163b
593b
198b
376b
671b
242b
1160b
224b
930
707
33263
Total ion counts ×
845b
237
5416a
17635 b
2034
27373 a
0b
7
283a
1980
107
7255
2705
237
3680
445b
27
790a
0
0
181
0
0
1047a
0
0
36480 a
0
0
1014
0c
13
363a
184b
67
1611a
567b
48
849a
326b
60
893a
455ab
86
717a
1039ab
165
1751
463a
72
987
2128ab
349
4385
361ab
45
673
1781
413
3287
1193
182
1700
35347
109136
1207b
430
18748 b 1386
181b
14
7718
168
3186
224
536b
36
178
21
712b
50
24543 b 2550
923
48
218b
30
359b
117
608ab
69
791ab
91
507ab
86
1561
168
691
139
3287
626
481
83
2528
469
1619
183
76065
a-c Values with different letters within a row with the same irradiation dose are significantly different ( P < 0.05).
G + Toc, gallate and ␣-tocopherol; S + Toc, sesamol and ␣-tocopherol.
SEM is standard error of the means. n = 4.
Table 7—Volatile compounds of turkey breast meat patties with different antioxidants added in aerobic packaging at
d5
0 kGy
Volatile compounds
Pentane
2-Propanone
Hexane
Ethanol
2-Propanol
2-Butanone
Toluene
Octane
Hexanal
1-Pentanol
Styrene
1-Hexanol
1-Octen-3-ol
Nonanal
Total
Control Sesamol
4728a
16685 a
1835a
5408
5967
517
0
194a
797a
1931a
357
915a
3854a
422
43610
573b
11288 b
1395b
4769
5701
377
0
131b
252b
577b
267
200b
695b
368
26593
G+Toc
1695b
13078 b
1270b
4666
5324
467
0
141b
138b
677b
326
232b
787b
278
29079
3 kGy
S+Toc
SEM
Control
Total ion counts × 104
806b
361
3675a
12015 b
940
22109 a
1281b
131
946
4532
754
5979
4853
383
2702
413
55
827
0
0
553
116b
10
233
185b
59
2901a
544b
120
1968a
258
51
229a
197b
67
713a
622b
271
3944a
242
56
380
26064
47159
Sesamol
G+Toc
S+Toc
928b
17526 b
1023
6279
2570
701
580
194
202b
547b
191b
222b
613b
297
31873
1153b
17891 b
980
5940
2484
619
577
171
189b
649b
184b
223b
711b
255
32026
1037b
17400 b
985
6157
2556
698
600
230
199b
558b
205b
211b
576b
397
31809
SEM
265
1089
152
192
197
59
36
27
175
88
7
21
117
54
a,b Values with different letters within a row with the same irradiation dose are significantly different ( P < 0.05).
G + Toc, gallate and ␣-tocopherol; S + Toc, sesamol and ␣-tocopherol.
SEM is standard error of the means. n = 4.
nations (Nam and Ahn 2003). Among the antioxidant combinations, sesamol plus tocopherol and gallate plus tocopherol were the
most effective in reducing the amount of total volatiles, aldehydes,
and S-compounds in irradiated turkey homogenates. Although
carnosine is known as an antioxidant in meats (Chan and Decker
1993; Lee and others 1999), it had little antioxidant effect in irradiated turkey homogenates. Carnosine concentrations in beef, turkey, chicken, and fish range from 10 mM to 70 mM (Plowman and
Close 1988) and are much greater than the amount (1 mM) used in
this study.
Irradiated turkey homogenates had higher TBARS values than
nonirradiated homogenates, but all antioxidants except carnosine
JFS is available in searchable form at www.ift.org
at the 1-mM level significantly lowered the TBARS of irradiated turkey homogenates (Table 3). Sesamol was superior to other antioxidants and significantly reduced the TBARS of turkey homogenates. TBARS values of turkey homogenates treated with
antioxidant combinations also showed similar trends as in individual antioxidants. Among the antioxidant combinations, however,
gallate plus tocopherol and sesamol plus tocopherol were more effective than other combinations in inhibiting lipid oxidation, and
these 2-antioxidant combinations reduced TBARS of irradiated
turkey homogenates by 41% and 43% of the control. Yoshida and
Takagi (1999) reported that the combination of sesamol plus ␥-tocopherol was efficient in inhibiting hydroperoxide formation in oils.
Vol. 68, Nr. 5, 2003—JOURNAL OF FOOD SCIENCE
1635
Food Chemistry and Toxicology
104
Antioxidants on volatiles of irradiated meat . . .
Table 8—Volatile compounds of turkey breast meat patties with different antioxidants added in vacuum packaging at
d 5.
0 kGy
Volatile compounds
Control Sesamol
G+Toc
3 kGy
S+Toc SEM
Control
Sesamol G+Toc
S+Toc
SEM
104
Food Chemistry and Toxicology
Pentane
2-Propanone
Hexane
Ethanol
2-Propanol
2-Butanone
1-Heptene
Dimethyl disulfide
Toluene
Octane
Hexanal
2-Pentanol
2,9-Dimethyl undecane
Styrene
2,2,6-Trimethyl octane
2,2,5-Trimethyl decane
2,2,4,6,6-Pentamethyl heptane
2,3,8-Trimethyl decane
4-Octanone
2-Methyl-5-propyl nonane
2,6-Dimethyl octane
2,2,5-Trimethyl hexane
Dimethyl trisulfide
2,8-Dimethyl undecane
2,3,6,7-Tetramethyl octane
3,3-Dimethyl hexane
Heneicosane
1-Octen-3-ol
Nonanal
Total
3773a
22442 a
0b
17599a
2798
489a
0
0
0
215
387a
669a
739a
666
302a
1917a
709a
3936a
179a
497a
3106a
1868a
402
1614a
251a
412a
357
1543a
311
67181
1200b
13386 b
137a
10386 c
2559
207d
0
0
0
202
136b
446b
175b
338
82b
640c
271b
1361b
61b
262b
1106b
724b
199
619b
0b
233b
202
558b
349
35839
Total ion counts ×
1510b
1271b
249
14756 a
16920 b 13314 b
1556
23622
149a
110a
14
695
17085 a 13488 b
1003
12200
2680
2561
199
3289
372b
272c
19
862a
0
0
0
272
0
0
0
40895 a
0
0
0
982ab
183
160
21
590a
0c
103b
17
2781a
502b
475b
44
1044a
616a
866a
100
757b
594
623
91
527
291a
329a
46
341ab
1364b
1473b
130
1808
615a
681a
86
790
3011a
3288a
324
3651
132a
170a
13
236
435ab
458ab
52
500
2364a
2444a
248
2692
1501a
1507a
146
1913
359
379
51
605
a
a
1271
1262
124
1933
172a
228a
26
162ab
391a
389a
35
443
331
338
44
382
b
b
631
578
74
3883a
244
242
35
429
53723
47009
123040
2594b
20985
555
9537
2975
576b
250
43059 a
1091a
334b
267b
549b
526b
363
279b
1348
558
2832
191
451
2160
1634
399
1632
185ab
370
320
686b
317
97023
2561b
1807b
17376
16747
403
414
8145
8831
2681
2596
518b
474b
207
207
30447 b 14312 c
869b
945ab
319b
259b
259b
279b
507b
463b
1258a
1425a
306
803
448ab
585a
2089
2473
915
1045
4485
4872
192
223
616
717
3378
3865
2105
2243
554
656
1934
2020
145b
238a
609
657
454
539
627b
530b
267
256
84674
70481
752
1750
81
973
171
35
32
2014
48
40
206
66
140
113
67
280
132
654
33
85
472
297
78
175
21
119
81
227
55
a-c Values with different letters within a row with the same irradiation dose are significantly different ( P < 0.05).
G + Toc, gallate and ␣-tocopherol; S + Toc, sesamol and ␣-tocopherol.
SEM is standard error of the means. n = 4.
Sensory evaluation showed that irradiation increased off-odor
intensity in turkey homogenates, and panelists could easily distinguish odor differences between nonirradiated and irradiated homogenates (Table 4). Most antioxidant or antioxidant combinations were effective in reducing off-odor intensity, but sesamol was
the most effective among individual antioxidant treatments. Turkey
homogenates with antioxidant combinations had lower off-odor
intensity than individual antioxidant treatments, but gallate plus
tocopherol and sesamol plus tocopherol were superior to other
antioxidant combinations.
On the basis of TBARS, volatiles, and sensory results, sesamol,
gallate plus tocopherol, and sesamol plus tocopherol were selected for the next study with turkey breast meat patties. Trolox and
Trolox combination had very strong antioxidant effect and were
effective in reducing off-odor volatiles in irradiated meat homogenates, but Trolox was excluded from consideration because it is a
synthetic antioxidant and used as a reference.
Table 9—TBARS of nonirradiated and irradiated turkey meat
patties with antioxidants
0 day
5 day
0 kGy 3 kGy SEM
0 kGy 3 kGy SEM
mg MDA/kg meat
Aerobic package
Control
Sesamol
␣-Tocopherol + gallate
␣-Tocopherol + sesamol
SEM
Vacuum package
Control
Sesamol
␣-Tocopherol + gallate
␣-Tocopherol + sesamol
SEM
1.51x
0.36y
0.42ay
0.30y
0.04
1.48x
0.37y
0.32by
0.32y
0.08
0.12
0.02
0.02
0.02
4.19x
0.43y
0.56y
0.58y
0.22
3.85x
0.62y
0.63y
0.69y
0.21
0.41
0.07
0.09
0.06
0.65x
0.35y
0.31y
0.25y
0.03
0.64x
0.35y
0.32y
0.30y
0.03
0.05
0.02
0.03
0.02
1.19x
0.44by
0.47y
0.49y
0.09
1.26x
0.62ay
0.61y
0.63y
0.10
0.16
0.05
0.07
0.08
Effect of antioxidants on turkey breast meat patties
a-bValues with different letters within a row with the same storage time are
significantly different ( P < 0.05).
w-yValues with different letters within a column with the same irradiation dose
are significantly different ( P < 0.05).
SEM is standard error of the means. n = 4.
Irradiation, antioxidants, and packaging methods influenced
the amounts and profiles of volatiles in turkey breast patties (Table
5 and 6). All antioxidant treatments tested were effective in reducing
the amounts of total volatiles by more than 30% of the irradiated
control at d 0. Huber and others (1953) reported that the use of
antioxidants such as ascorbate, citrate, tocopherol, gallate esters,
and polyphenols was effective in reducing the odor of irradiated
meat. Hexane, 1-heptene, dimethyl disulfide, and toluene were
newly generated from turkey breast meat patties by irradiation.
Among them, the critically increased volatile was dimethyl disulfide, which is known as the major volatile of irradiation off-odor
(Ahn and others 2000a). Patties packaged and irradiated in vacuum conditions produced higher amounts of total volatiles and sulfur volatiles than aerobically packaged patties because the volatiles
generated by irradiation stayed inside the packaging bags. The
1636
JOURNAL OF FOOD SCIENCE—Vol. 68, Nr. 5, 2003
JFS is available in searchable form at www.ift.org
Antioxidants on volatiles of irradiated meat . . .
Table 10—CIE color values of nonirradiated and irradiated turkey meat patties with antioxidants
L-value
Control
Sesamol
Tocopherol + gallate
Tocopherol + sesamol
SEM
a-value
Control
Sesamol
Tocopherol + gallate
Tocopherol + sesamol
SEM
b-value
Control
Sesamol
Tocopherol + gallate
Tocopherol + sesamol
SEM
0 kGy
3 kGy
50.74 ay
51.52 axy
52.62 axy
53.26ax
0.56
47.02 by
47.97 by
51.04 bx
50.67 bx
0.58
5.50
5.42
6.01a
5.94
0.42
13.06 a
14.07 a
14.05 a
13.76 a
0.54
Vacuum package
5 day
SEM
0 kGy
3kGy
0.72
0.55
0.55
0.41
46.72 az
48.03 ay
49.82 ax
49.88 ax
0.44
44.78 by
45.64 by
47.04 bx
47.56 bx
0.49
4.84
4.91
4.58b
5.04
0.40
0.45
0.40
0.36
0.43
3.66by
4.89x
4.26bxy
5.05x
0.34
9.80b
11.14 b
10.63 b
11.44 b
0.49
0.63
0.47
0.51
0.44
10.56 by
11.88 bx
12.04 bx
12.32 bx
0.42
0 day
SEM
5 day
0 kGy 3 kGy
SEM
0 kGy
3kGy
SEM
0.48
0.36
0.44
0.56
44.65 z
46.33 y
49.09 ax
48.89 x
0.52
44.71 y
46.22 xy
47.12 bxy
48.07 x
0.75
0.48
0.76
0.64
0.68
43.98 y
43.54 y
45.63 x
47.00 x
0.51
43.38 y
43.61 y
46.03 x
46.73 x
0.59
0.55
0.68
0.46
0.52
4.70a
4.79
5.10a
5.27
0.35
0.35
0.39
0.29
0.36
5.23b
5.40
4.87
5.60
0.34
7.48ax
6.22y
5.01y
5.19y
0.44
0.50
0.37
0.40
0.27
6.38
6.22b
6.01b
6.24b
0.43
6.49y
7.60axy
7.19axy
8.02ax
0.40
0.46
0.48
0.36
0.35
12.03 ay
14.35 ax
13.64 ax
14.27 ax
0.46
0.43
0.52
0.37
0.44
10.38 y
11.34 axy
11.26 axy
12.07 ax
0.33
10.14 x
9.16bxy
7.66by
7.96by
0.53
0.58
0.41
0.44
0.29
10.82 a
11.00 a
11.40 a
11.72
0.41
8.65by
9.47bxy
9.79bxy
10.81 x
0.45
0.52
0.45
0.35
0.39
a-b Values with different letters within a row with the same storage time are significantly different ( P < 0.05).
x-z Values with different letters within a column with the same irradiation dose are significantly different ( P < 0.05).
SEM is standard error of the means. n = 4.
addition of sesamol (1.0 mM, final concentration), sesamol plus
tocopherols, or gallate plus tocopherol (0.5 mM each, final concentration) decreased the production of sulfur compounds as well as
total volatiles in irradiated turkey meat patties (Table 5 and 6).
After 5 d of storage, the profiles and amounts of volatiles of irradiated turkey patties changed dramatically from d 0 depending on
packaging and antioxidant treatments (Table 7 and 8). Large proportions of most volatiles and almost all sulfur volatiles detected in
irradiated turkey patties at d 0 disappeared after storing the patties
under aerobic conditions for 5 days. With vacuum packaging, however, the amounts of total volatiles and dimethyl disulfide in irradiated turkey patties increased after 5 d of storage. This confirmed
our previous results that S-compounds produced by irradiation
volatilized rapidly under aerobic packaging conditions (Nam and
others 2002; Nam and Ahn 2003). Therefore, aerobic packaging
conditions were more beneficial than vacuum packaging in terms
of controlling irradiation off-odor if the lipid oxidation is not a serious problem during the storage of irradiated raw meat. Sesamol
plus tocopherol was the most effective in reducing the amounts of
sulfur compounds in vacuum-packaged irradiated turkey patties.
TBARS values of turkey breast meat patties were affected by
antioxidant, packaging methods, and storage time (Table 9). Aerobically packaged control meat had higher TBARS values than vacuum-packaged control meat. All antioxidant treatments were effective in controlling lipid oxidation of turkey patties both in aerobic
and vacuum packaging. Chen and others (1999) also reported that
phenolic antioxidants were effective in reducing lipid oxidation in
aerobically packaged irradiated turkey patties at d 0. After 5 d of
storage, the TBARS of the control increased dramatically, but that
of antioxidant-added patties were about the same as that of the
nonirradiated vacuum-packaged control. No difference in TBARS
among antioxidant treatments was found.
The use of free radical scavengers was expected to minimize color
changes, but antioxidants had no effect on the a-value of turkey
breast patties (Table 10). The redness (a-value) of vacuum-packaged turkey breast meat was increased by irradiation, and was
higher than those of aerobically packaged meats. Millar and others
(1995) reported that irradiation increased pink color (redness) in
JFS is available in searchable form at www.ift.org
raw chicken and turkey breast, and the increased pink color was
stable during refrigerated storage. Luchsinger and others (1996)
reported that increased red color in irradiated pork was more intense and stable with vacuum packaging than aerobic conditions
during refrigerated storage. Nam and Ahn (2002) reported that
carbon monoxide production by irradiation was related to the pink
compound and Nawar (1985) reported that irradiation-induced free
radicals stimulated carbon monoxide production through the radiolytic changes in lipids. The lightness (L-value) of irradiated turkey
breast decreased with the increase of storage time, especially under vacuum conditions (Table 10). Sesamol increased L-values of
turkey breast, but gallate plus tocopherol and sesamol plus tocopherol were superior to sesamol. Irradiation had no effect, but antioxidants increased the yellowness (b-value) of turkey breast in
both packaging conditions. Overall color data of turkey patties
during 5-d storage indicated that antioxidants had no effect on
redness, but increased the lightness and yellowness of irradiated
turkey breast, especially under vacuum-packaging conditions.
Sensory evaluation showed that irradiation and antioxidants
influenced off-odor intensity of irradiated turkey (Table 4). Panelists easily distinguished odor differences between nonirradiated
and irradiated turkey patties. Panelists characterize the irradiation
off-odor as a “sulfury,” “boiled sweet corn,” or “steamed or rotten
vegetable.” Ahn and others (2000b) described the irradiation odor
from irradiated turkey as “barbecued corn-like.” Sensory panelists
detected lower off-odor intensity in irradiated turkey patties with
antioxidants because many volatiles responsible for the irradiation
off-odor were volatilized in aerobic conditions at d 5. The off-odor
intensity of aerobically packaged, irradiated control meat was higher than that of nonirradiated control (Table 4). Although, lipid oxidation-dependent volatiles such as aldehydes play minor role on
off-odor intensity of irradiated meat, higher hexanal content in
aerobically packaged irradiated meat should be responsible for the
high off-odor intensity in that meat (Table 4 and 7). All antioxidant
treatments were effective in improving sensory characteristics of
both vacuum and aerobically packaged meats, but sesamol plus
tocopherol treatment was superior to other antioxidants. This result
is in accordance with lower total and sulfur compounds in sesamol
Vol. 68, Nr. 5, 2003—JOURNAL OF FOOD SCIENCE
1637
Food Chemistry and Toxicology
Aerobic package
0 day
Antioxidants on volatiles of irradiated meat . . .
plus tocopherol–treated turkey patties compared with other treatments under vacuum conditions.
Conclusions
S
ESAMOL , SESAMOL PLUS TOCOPHEROL , AND GALLATE PLUS
tocopherol decreased the production of off-odor volatiles and
lipid oxidation in irradiated turkey breast meat homogenates and
patties. Irradiation increased off-odor intensity, but storage under
aerobic conditions significantly reduced the intensity in irradiated
raw breast meat patties. Therefore, combined use of aerobic packaging and antioxidants can effectively control lipid oxidation and
off-odor in irradiated poultry meat.
Food Chemistry and Toxicology
References
Ahn DU. 2002. Production of volatiles from amino acid homopolymers by irradiation. J Food Sci 67(7):2565–70.
Ahn DU, Lee EJ. 2002. Production of off-odor volatiles from liposome containing
amino acid homopolymers by irradiation. J Food Sci 67(7)2659–65.
Ahn DU, Wolfe FH, Sim JS, Kim DH. 1992. Packaging cooked turkey meat patties
while hot reduced lipid oxidation. J Food Sci 57:1075–7, 1115.
Ahn DU, Olson DG, Jo C, Chen X, Wu C, Lee JI. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw
turkey patties. Meat Sci 47(1):27–39.
Ahn DU, Jo C, Du M, Olson DG, Nam KC. 2000a. Quality characteristics of pork
patties irradiated and stored in different packaging and storage conditions.
Meat Sci 56(2):203–9.
Ahn DU, Jo C, Olson DG. 2000b. Analysis of volatile components and the sensory
characteristics of irradiated raw pork. Meat Sci 54(2):209–15.
Ahn DU, Nam KC, Du M, Jo C. 2001. Volatile production of irradiated normal, pale
soft exudative (PSE) and dark firm dry (DFD) pork with different packaging
and storage. Meat Sci 57:419–26.
Chan KM, Decker EA. 1993. Extraction and activity of the natural antioxidant,
carnosine, from beef muscle. J Food Sci 58(1):1–5.
Chen X, Ahn DU. 1998. Antioxidant activities of six natural phenolics against
lipid oxidation induced by Fe 2+ or ultraviolet light. J Amer Oil Chem Soc
75(12):1717–21.
Chen X, Jo C, Lee JI, Ahn DU. 1999. Lipid oxidation, volatiles, and color changes
of irradiated turkey patties as affected by antioxidants. J Food Sci 64(1):16–9.
Du M, Nam KC, Hur SJ, Ismail H, Ahn DU. 2001a. Effect of dietary conjugated
linoleic acid, irradiation and packaging conditions on the quality characteristics of raw broiler breast fillets. Meat Sci 60(1):9–15.
Du M, Nam KC, Hur SJ, Ismail H, Ahn DU. 2001b. Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking. Poultry Sci
80:1748–53.
Hsieh RJ, Kinsella JE. 1989. Oxidation of polyunsaturated fatty acids: Mechanisms, products, and inhibition with emphasis on fish. Adv Food Nutr Res
33:233–341.
Huber W, Brasch A, Waly A. 1953. Effect of processing conditions on organoleptic
1638
JOURNAL OF FOOD SCIENCE—Vol. 68, Nr. 5, 2003
changes in foodstuffs sterilized with high intensity electrons. Food Technol
7(3):109–15.
Josephson ES, Peterson MS. 2000. Preservation of food by ionizing radiation (I).
Boca Raton, Fla.: CRC Press. p 172–86.
Lee EJ, Ahn DU. 2003. Production of volatiles from fatty acids and oils by irradiation. J Food Sci 68(1):70-5.
Lee BJ, Hendricks DG, Cornforth DP. 1999. A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef patties model system. Meat
Sci 51(3):245–53.
Luchsinger SE, Kropf DH, Garcia Zepeda CM, Hunt MC, Marsden JL, Rubio Canas
EJ, Kastner CL, Kuecher WG, Mata T. 1996. Color and oxidative rancidity of ␥
and electron beam-irradiated boneless pork chops. J Food Sci 61(5):1000–5.
Millar SJ, Moss BW, MacDougall DB, Stevenson MH. 1995. The effect of ionizing
radiation on the CIELAB color co-ordinates of chicken breast meat as measured by different instruments. Int J Food Sci Technol 30:663–74.
Morel DW, Chisolm GM. 1989. Antioxidant treatment of diabetic rats inhibits
lipoprotein oxidation and cytotoxicity. J Lipid Res 30:1827–34.
Murano PS. 1995. Quality of irradiated foods. In: Murano EA, editor. Food irradiation: a source book. Ames, Iowa: Iowa State Univ. Press. 89–126.
Nam KC, Ahn DU. 2002. Carbon monoxide-heme pigment is responsible for the
pink color in irradiated raw turkey breast. Meat Sci 60(1):25–33.
Nam KC, Ahn DU. 2003. Use of antioxidants to reduce lipid oxidation and offodor volatiles of irradiated pork homogenates and patties. Meat Sci 63(1):1–8.
Nam KC, Du M, Jo C, Ahn DU. 2002. Effect of ionizing radiation on quality characteristics of vacuum-packaged normal, pale-soft-exudative, and dark-firmdry pork. Innovative Food Science and Emerging Technologies 3(1):73–9.
Nawar WW. 1985. Lipids. In: Fennema OR, editor. Food chemistry. New York: Marcel
Dekker. p 139–244.
O’Connell MJ, Garner A. 1983. Radiation-induced generation and properties of
lipid hydroperoxide in liposomes. Int J Radiat Biol 44:615–25.
Plowman, JE, Close EA. 1988. An evaluation of a method to differentiate the species of origin of meats on the basis of the contents of anserine, balenine and
carnosine in skeletal muscle. J Sci Food Agric 45(1):69–78.
SAS Institute Inc. 1995. SAS/STAT User’s Guide. Cary, N.C.: SAS Institute Inc.
Shahidi F, Pegg RB. 1994. Hexanal as an indicator of the flavor deterioration of
meat and meat products. In: ACS Sym Ser 558, editor. Lipids in food flavors.
Washington, DC: Am Chem Soc. p 256.
Thakur BR, Singh RK. 1994. Food irradiation-chemistry and applications. Food
Rev Int 10(4):437–73.
Woods RJ, Pikaev AK. 1994. Interaction of radiation with matter. In: Woods RJ,
Pikaev AK, editors. Applied radiation chemistry: radiation processing. New
York: John Wiley & Sons. p 59–89.
Yoshida H, Takagi S. 1999. Antioxidative effects of sesamol and tocopherols at
various concentrations in oils during microwave heating. J Sci Food Agric
79(2):220–6.
MS 20030003 Submitted 1/2/03, Revised 1/28/03, Accepted 2/16/03, Received
2/10/03
The work has been supported by the National Research Initiative Competitive Grant/USDA,
Washington D.C. The NASA FTCSC has funded the purchase of Slartek 72 Multimatrix vial
Autosampler used for the volatile analysis in this study.
Authors are with the Dept. of Animal Science, Iowa State Univ., Ames, Iowa
50011-3150. Direct inquiries to author Ahn (E-mail: duahn@iastate.edu).
JFS is available in searchable form at www.ift.org