PROCESSING AND PRODUCTS
Use of Double Packaging and Antioxidant Combinations to Improve Color,
Lipid Oxidation, and Volatiles of Irradiated Raw
and Cooked Turkey Breast Patties1
K. C. Nam and D. U. Ahn2
Department of Animal Science, Iowa State University, Ames, Iowa 50011-3150
ABSTRACT The effects of antioxidants and double
packaging combinations on color, lipid oxidation, and
volatiles production in irradiated raw and cooked turkey
breast were determined. Ground meat was treated with
antioxidants (none, sesamol + α-tocopherol, or gallate + αtocopherol), and patties were prepared. The patties were
packaged under vacuum, packaged aerobically, or double
packaged (vacuum for 7 d then aerobic for 3 d) and electron beam irradiated at 3 kGy. Color, 2-thiobarbituric
acid-reactive substances (TBARS), and volatile profiles of
the samples were determined at 0 and 10 d and after
cooking.
Irradiated vacuum-packaged patties had great
amounts of sulfur volatiles (dimethyl sulfide and dimethyl disulfide) and increased red color during refrigerated storage and after cooking compared with the nonir-
radiated control. Irradiated aerobically packaged meat
had accelerated lipid oxidation and aldehyde production
at 10 d and after cooking. Gallate + α-tocopherol alone
with double packaging was effective in reducing the red
color of irradiated meat at 10 d and after cooking. Considerable amounts of off-odor volatiles were reduced by
double packaging and antioxidant treatment. Sulfur volatiles were evaporated during the aerobic period of double
packaging, and lipid oxidation was prevented by the antioxidants and vacuum condition of double packaging.
These beneficial effects of double packaging and antioxidants were more critical in irradiated cooked meat. Therefore, the combined use of antioxidants and double packaging would be a useful method to control the oxidative
quality changes of irradiated raw and cooked turkey
breast.
(Key words: antioxidant, double packaging, irradiated turkey, lipid oxidation, volatiles)
2003 Poultry Science 82:850–857
secondary reactions of free radicals generated by irradiation with meat components are believed to be the main
cause of these quality changes. Woods and Pikaev (1994)
and Ahn et al. (1997) reported that antioxidants reduce
oxidative quality deterioration of irradiated meat by
quenching free radicals. Nam and Ahn (2002b) showed
that gallate or sesamol combined with α-tocopherol decreases production of sulfur volatiles as well as lipid
oxidation in irradiated pork patties.
Packaging is also a critical factor influencing the quality of irradiated meat. Under vacuum conditions, almost
all sulfur volatiles generated by irradiation are retained
in meat (Ahn et al., 2000b; Ahn et al., 2001; Nam et al.,
2001), and the intensity of pink color in irradiated meat
increases during storage (Luchsinger et al., 1996; Nam
and Ahn, 2002a). Under aerobic conditions, almost all
sulfur volatiles generated by irradiation disappear, and
pink color intensity decreases after a few days of storage.
Lipid oxidation in irradiated meat during storage was
INTRODUCTION
Although irradiating is the best method to ensure the
microbiological safety of raw meat (Lambert et al., 1991),
it caused a few radiolytic meat quality defects. Irradiated
pork and poultry meat accelerate lipid oxidation (Katusin-Razem et al., 1992; Ahn et al., 2000a), produce a
characteristic off-odor (Patterson and Stevenson 1995;
Du et al., 2000; Ahn et al., 2001), and develop a pink
color (Lynch et al., 1991; Nanke et al., 1998; Nam and
Ahn, 2002a). Jo and Ahn (2000) elucidated that sulfur
volatiles produced by radiolytic degradation of sulfur
amino acids are responsible for the irradiation off-odor,
and Nam and Ahn (2002a) characterized the pink color
in irradiated turkey breast as the complex of heme pigment and radiolytic carbon monoxide. The primary and
2003 Poultry Science Association, Inc.
Received for publication February 13, 2002.
Accepted for publication December 18, 2002.
1
Journal Paper No. J-19735 of the Iowa Agriculture and Home Economics Experiment Station, Ames, IA 50011. Project No. 3706, and supported by NRI.
2
To whom correspondence should be addressed: duahn@iastate.edu.
Abbreviation Key: a* = redness; b* = yellowness; CO-Mb = carbon
monoxide-myoglobin; L* = lightness; TBARS, 2-thiobarbituric acid reactive substances.
850
ANTIOXIDANT AND DOUBLE PACKAGING ON IRRADIATED TURKEY MEAT QUALITY
851
TABLE 1. Packaging, irradiation, and antioxidant treatments used in this study
Treatment
Irradiation
(kGy)
Antioxidant
(100 ppm each)
Packaging method
0
3
3
3
3
3
Not added
Not added
Not added
Not added
Sesamol, α-tocopherol
Gallate, α-tocopherol
Vacuum for 10 d
Vacuum for 10 d
Aerobic for 10 d
Vacuum for 7 d then aerobic for 3 d
Vacuum for 7 d then aerobic for 3 d
Vacuum for 7 d then aerobic for 3 d
Nonirradiated-vacuum packaged
Irradiated-vacuum packaged
Irradiated-aerobic packaged
Irradiated-double packaged
Irradiated-double packaged/S+E1
Irradiated-double packaged/G+E2
1
Sesamol (100 ppm) and α-tocopherol (100 ppm) added.
Gallic acid (100 ppm) and α-tocopherol (100 ppm) added.
2
accelerated only under aerobic conditions (Katusin-Razem et al., 1992; Ahn et al., 2000b). Therefore, exposing
irradiated meat to aerobic conditions for a limited period
of time could lower irradiation off-odor odor and decrease pink color intensity, and subsequent storage under vacuum could minimize lipid oxidation. Addition
of antioxidants thus can prevent quality deterioration
of irradiated double-packaged meat during storage.
The objective of this study was to determine the effects
of double packaging and antioxidant combinations on
color, lipid oxidation, and volatiles of irradiated raw
turkey breast during refrigerated storage and after
cooking.
MATERIALS AND METHODS
Treatments
A total of 36 male Large White turkeys (16 wk old)
were slaughtered, and then carcasses were chilled in ice
water for 3 h and drained in a cold room. Breast muscles
were deboned from the carcasses 24 h after slaughter.
Skin and visible fat were removed. Breast meats from
six birds were pooled from and used as a replication.
Meats for each replication were ground through a 3-mm
plate, and four replications were prepared. Six different
treatments were prepared using antioxidant, packaging
method, and irradiation conditions (Table 1). Vitamin
E + sesamol and vitamin E + gallate combinations were
used in this study, because these antioxidant combinations were most effective in reducing lipid oxidation
and off-odor volatiles in irradiated turkey meat (Nam
and Ahn, 2002b). Sesamol3 (3,4-methylenedioxyphenol)
plus α-tocopherol4 or gallate3 (3,4,5-trihydroxybenzoic
acid) plus α-tocopherol was mixed with the ground turkey meat each at 100 ppm (final 200 ppm) using a bowl
mixer5 (Model KSM 90). The mixed meat samples were
ground again through a 3-mm plate to ensure uniform
3
Sigma Chemical Co., St. Louis, MO.
Aldrich Chemical Co., Milwaukee, WI.
5
Kitchen Aid, Inc., St. Joseph, MI.
6
Koch, Kansas City, MO.
7
Associated Bag Company, Milwaukee, WI.
8
Thomson CSF Linac, Saint-Aubin, France.
9
Bruker Instruments Inc., Billerica, MA.
10
Hunter Associated Labs, Inc., Reston, VA.
4
distribution of the added antioxidants. Other treatments
without antioxidants were also put through the same
mixing process to provide the same preparation conditions as antioxidant-added treatments.
About 50 g of turkey breast patties was prepared from
each treatment and then individually vacuum packaged
in high oxygen-barrier bags6 (nylon-polyethylene, 9.3
mL O2/m2 per 24 h at 0°C), aerobically packaged in
polyethylene oxygen-permeable bags7 (polyethylene, 2
mil), or double packaged. For double packaging, aerobically packaged patties were repackaged in oxygen-impermeable vacuum bags.
The packaged patties were irradiated at 2.5 kGy using
a linear accelerator8 (Circe IIIR) with 10 MeV of energy,
10 kW of power, and 86.2 kGy/min of average dose
rate. To confirm the target dose, two alanine dosimeters
per cart were attached to the top and bottom surfaces
of the sample and were read using a 104 Electron Paramagnetic Resonance instrument9 (EMS-104). Nonirradiated vacuum-packaged patties were prepared as a control. The outer vacuum bags of double-packaged meat
were removed after 7 d of storage at 4°C to expose the
samples under aerobic conditions.
Color, lipid oxidation, and volatile compounds of the
irradiated raw meats were determined at 0 and 10 d of
refrigerated storage. Part of the raw meat stored for 10
d was cooked in a 90°C water bath (cooked in bag) to an
internal temperature of 75°C. The surface and internal
colors, lipid oxidation, and volatiles of the cooked meat
were determined after cooling the meat to room temperature.
Color Measurement
The CIE color values were measured on the surface
of sample using a LabScan color meter10 that had been
calibrated against black and white reference tiles covered with the same packaging materials as used for the
samples. The CIE lightness (L*), redness (a*), and yellowness (b*) values were obtained using an illuminant
A (light source) with an area view of 0.25 inch and a
port size of 0.40 inch. Two random locations of both top
and bottom surfaces of the samples were measured. For
the internal color of cooked meat, the patties were horizontally dissected, and the internal central locations
were measured.
852
NAM AND AHN
TABLE 2. CIE color values of irradiated turkey breast patties treated by different packaging
and antioxidants during the 10 d of storage and after cooking
Nonirradiated
Irradiated
Double packaging2
Vacuum
packaging
Vacuum
packaging
Aerobic
packaging
None
S+E3
G+E4
SEM
L* value
0d
10 d
Cooked5 (surface)
Cooked (inside)
SEM
54.29abz
54.44bz
84.38ax
82.05y
0.52
55.36az
56.88ay
84.73ax
84.30x
0.38
55.39ay
56.71ay
83.65ax
82.65x
0.55
55.20ay
56.14ay
84.41ax
83.73x
0.35
53.57bz
54.03bz
84.71ax
82.39y
0.32
53.59by
53.44by
81.70bx
81.98x
0.71
0.29
0.37
0.31
0.81
a* value
0d
10 d
Cooked5 (surface)
Cooked (inside)
SEM
4.42cz
4.67dz
5.96by
7.50cx
0.16
7.95ay
7.89ay
7.53ay
10.04ax
0.24
7.15bx
5.66cy
3.99cz
5.58dy
0.14
6.95by
4.68dz
5.55bz
7.51cx
0.18
6.74bx
5.63cy
4.51cz
5.75dy
0.18
0.13
0.11
0.21
0.23
b* value
0d
10 d
Cooked5 (surface)
Cooked (inside)
SEM
9.63aby
9.18dy
14.87abx
14.99abx
0.43
9.79az
9.55cdz
16.60ax
15.25aby
0.26
9.62abz
12.08ay
14.06bx
15.96ax
0.24
8.58cz
11.29by
15.70abx
15.22abx
0.33
8.59cz
9.86cy
14.29bx
14.44bx
0.38
0.15
0.18
0.50
0.33
Storage1
7.74axy
6.98by
6.20bz
8.62bx
0.13
9.14bz
11.37by
16.67ax
15.95ax
0.25
Different letters within a row are significantly different (P < 0.05); n = 4.
Different letters within a column with same color value are significantly different (P < 0.05).
1
L* = lightness; a* = redness; b* = yellowness.
2
Vacuum packaged for 7 d then aerobically packaged for 3 d.
3
Sesamol (100 ppm) and α-tocopherol (100 ppm) added.
4
Gallic acid (100 ppm) and α-tocopherol (100 ppm) added.
5
Cooked by internal temperature (75°C) after 10 d of storage.
a–d
x–z
Analysis of 2-Thiobarbituric Acid
Reactive Substance Values
Lipid oxidation was determined by analysis of 2-thiobarbituric acid reactive substances (TBARS) (Ahn et al.,
1998). Each meat sample (5 g) was placed in a 50-mL
test tube and homogenized with 15 mL of deionized,
distilled water using a Brinkman Polytron11 (Type PT
10/35) for 15 s at high speed. The meat homogenate (1
mL) was transferred to a disposable test tube (13 × 100
mm), and butylated hydroxytoluene (7.2%, 50 µL) and
thiobarbituric acid-trichloroacetic acid [20 mM thiobarbituric acid and 15% (wt/vol) trichloroacetic acid] solution (2 mL) were added. The mixture was vortexed and
then incubated in a 90°C water bath for 15 min to develop color. After cooling for 10 min in cold water, the
samples were vortexed and centrifuged at 3,000 × g for
15 min at 5°C. The absorbance of the resulting upper
layer was read at 531 nm against a blank prepared with
1 mL deionized, distilled water and 2 mL thiobarbituric
acid-trichloroacetic acid solution. The amounts of
TBARS were expressed as milligrams of malonedialdehyde per kilogram of meat.
11
Brinkman Instrument, Inc., Westbury, NY.
Takmar-Dohrmann, Cincinnati, OH.
13
Hewlett-Packard Co., Wilmington, DE.
14
J & W Scientific, Folsom, CA.
12
Analysis of Volatile Profiles
A purge-and-trap apparatus12(Precept II and Purge &
Trap Concentrator 3000) connected to a gas chromatograph-mass spectrometer13 was used to analyze volatiles
produced (Ahn et al., 2001). Each minced meat sample
(3 g) was placed in a 40-mL sample vial, and the vials
were flushed with helium gas (40 psi) for 5 s. Samples
were held in a refrigerated (4°C) sample-holding tray
before analysis, and the maximum holding time was
less than 6 h to minimize oxidative changes (Ahn et al.,
1999). The meat sample was purged with helium gas
(40 mL/min) for 13 min at 40°C. Volatiles were trapped
using a Tenax column14 and desorbed for 2 min at 225°C,
focused in a cryofocusing module (−90°C), and then
thermally desorbed into a column for 30 s at 225°C.
An HP-624 column13 (7.5 m × 0.25 mm i.d., 1.4 µm
nominal), an HP-1 column13 (52.5 m × 0.25 mm i.d., 0.25
µm nominal), and an HP-Wax column13 (7.5 m × 0.25
mm i.d., 0.25 µm nominal) were connected using zero
dead-volume column connectors.14 Ramped oven temperature was used to improve volatile separation. The
initial oven temperature of 0°C was held for 2.50 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 20°C/min, increased to 210°C at 10°C/min,
and then held for 4.5 min. Constant column pressure at
20.5 psi was maintained. The ionization potential of the
mass selective detector13 (Model 5973) was 70 eV, and
ANTIOXIDANT AND DOUBLE PACKAGING ON IRRADIATED TURKEY MEAT QUALITY
853
TABLE 3. 2-Thiobarbituric acid reactive substance values of irradiated turkey breast patties treated by
different packaging and antioxidants during 10 d of storage and after cooking
Nonirradiated
Storage
Vacuum
packaging
Irradiated
Vacuum
packaging
Aerobic
packaging
Double packaging1
None
S+E2
G+E3
SEM
0.42dy
0.53cx
0.54ex
0.02
0.55c
0.53c
0.64e
0.04
0.03
0.09
0.07
4
(mg MDA /kg meat)
0d
10 d
Cooked5
SEM
0.66by
0.72cy
1.12dx
0.06
0.84ay
0.84cy
1.67cx
0.04
0.91ay
2.18ax
2.37ax
0.14
0.83ay
1.61by
2.09bx
0.05
Different letters within a row are significantly different (P < 0.05); n = 4.
Different letters within a column are significantly different (P < 0.05).
1
Vacuum packaged for 7 d then aerobically packaged for 3 d.
2
Sesamol (100 ppm) and α-tocopherol (100 ppm) added.
3
Gallic acid (100 ppm) and α-tocopherol (100 ppm) added.
4
Malonedialdehyde.
5
Cooked by internal temperature (75°C) after 10 d of storage.
a–e
x,y
the scan range was 18.1 to 350 m/z. Identification of
volatiles was achieved by comparing mass spectral data
of samples with those of the Wiley library.13 Standards,
when available, were used to confirm the identification
by the mass selective detector. The area of each peak
was integrated using the ChemStation,13 and the total
peak area (pA × s × 104) was reported as an indicator
of volatiles generated from the sample.
Statistical Analysis
A completely randomized design was used to determine the effects of double packaging and antioxidant
combinations on color, lipid oxidation, and volatile profiles of the irradiated samples during storage. Data were
analyzed by the general linear models procedure using
SAS software (SAS Institute, 1995). Student-NewmanKeul’s multiple-range test was used to compare the
mean values of treatments. Mean values and SEM were
reported at P < 0.05.
RESULTS AND DISCUSSION
Color Changes
Irradiated turkey breast had higher a* values than
nonirradiated meat (Table 2). Antioxidants lowered the
L* value of vacuum-packaged irradiated meat by about
2 U and a* value by 1 U. The a* value of aerobically
packaged irradiated meat was lower than that of vacuum-packaged meat but was still higher than the nonirradiated control. Nam and Ahn (2002a) attributed the
increased red color in irradiated turkey meat to the formation of carbon monoxide-myoglobin (CO-Mb) complexes. The CO-Mb complex is more stable than oxymyoglobin because of the strong binding of CO to the
iron-porphyrin site on the myoglobin molecule (Sorheim et al., 1999).
The increased redness of vacuum-packaged turkey
breast by irradiation was stable even after 10 d of refrig-
erated storage. However, the redness of aerobically or
double-packaged meat decreased significantly. This
finding indicated that exposing irradiated meat to aerobic conditions was effective in reducing CO-heme pigment complex formation. Furthermore, the combination
of antioxidants with double packaging showed a synergistic effect in reducing the redness of irradiated meat;
the presence of oxygen should accelerate the dissociation of CO-Mb, whereas antioxidants should inhibit radiolytic generation of CO. Grant and Patterson (1991)
also reported that irradiated color could be discolored
in the presence of oxygen.
The color changes of irradiated meat after cooking are
more of concern, because residual pink color in turkey
breast meat can be considered undercooked or contaminated by consumers. The redness of meat was still higher
in irradiated meat than in nonirradiated meat even after
cooking, and the inside of the meat had stronger redness
intensity than the surface. Irradiated cooked turkey
breast meat from double packaging and antioxidant
combinations, however, produced significantly lower
a* values than the vacuum-packaged irradiated cooked
meat. Gallate plus α-tocopherol was significantly more
effective in reducing the redness than sesamol plus αtocopherol. Therefore, the gallate plus α-tocopherol in
combination with double packaging can be effective in
controlling off-color in irradiated raw and cooked turkey breast meat.
Lipid Oxidation
Both aerobic packaging and irradiation increased the
lipid oxidation of turkey breast, but the presence of
oxygen was a more critical factor than irradiation on
lipid oxidation during storage (Table 3). Vacuum-packaged meat was more resistant to lipid oxidation than
aerobically packaged meat, and the TBARS increase was
proportional to the exposure time to aerobic conditions.
The TBARS of meat was highest with aerobic packaging,
lowest with vacuum packaging, and in the middle with
854
NAM AND AHN
double packaging. Two antioxidant combinations were
very effective in preventing lipid oxidation during storage, and the TBARS of antioxidant-treated meats were
lower than even nonirradiated vacuum-packaged meat
at 10 d.
The antioxidant effect on lipid oxidation of turkey
meat was even more distinct after cooking. The TBARS
of irradiated turkey meat increased rapidly after cooking, but those with antioxidants did not. Therefore, the
problem of lipid oxidation in aerobically or doublepackaged irradiated raw and cooked turkey breast could
be solved by addition of sesamol + α-tocopherol or gallate + α-tocopherol.
Off-Odor Volatiles of Raw Meat
Irradiation generated many volatiles not found in vacuum-packaged nonirradiated turkey breast meat (Table
4). The majority of newly generated volatiles were hydrocarbons and sulfur-containing compounds, and 1butene, toluene, dimethyl sulfide, and dimethyl disulfide were among the most distinct. S-compounds are
regarded as the major volatiles responsible for the characteristic of irradiation off-odor and are different from
the rancidity caused by lipid oxidation products. Ahn
et al. (2000a) described the irradiation odor in raw pork
as a “barbecued corn-like” odor. S-containing volatiles,
such as 2,3-dimethyl disulfide produced by radiolytic
degradation of sulfur amino acids, are responsible for
the off-odor in irradiated pork, and their amounts are
highly dependent upon irradiation dose (Ahn et al.,
2000b).
Aerobic packaging was more desirable than vacuum
or double packaging in reducing the amounts of hydrocarbons and sulfur compounds. Almost all dimethyl disulfide, a main irradiation off-odor, disappeared under
aerobic conditions, and aerobically packaged irradiated
meat had only one-third the total volatiles of the vacuum-packaged meat. Little difference in volatile profiles
between vacuum-packaged irradiated and doubly packaged irradiated meats at 0 d was found because they
were both under vacuum conditions during irradiation.
Antioxidant treatments lowered total volatiles in meat,
and propanal was not detected when antioxidants
were added.
After 10 d of refrigerated storage, volatile profiles of
irradiated turkey breast were highly dependent upon
antioxidant and packaging conditions (Table 5). Vacuum-packaged irradiated turkey breast had the greatest
amounts of total and sulfur volatiles. The amount of
dimethyl disulfide increased twofold compared with
that at 0 d (P < 0.01), and dimethyl trisulfide was newly
generated in vacuum-packaged irradiated meat. These
sulfur volatiles, however, were not detected in irradi-
TABLE 4. Volatile profiles of irradiated raw turkey breast patties treated
by different packaging and antioxidants at 0 d
Nonirradiated
Storage
Vacuum
packaging
Irradiated
Vacuum
packaging
Aerobic
packaging
Double packaging1
S+E2
None
G+E3
SEM
(Total ion counts × 10 )
4
Hydrocarbons
1-Butene
1-Pentene
Pentane
2-Pentene
1-Hexene
Hexane
Benzene
1-Heptene
Heptane
Toluene
4-Octene
Octane
2-Octene
3-Methyl-2-heptene
2-Octene
Sulfurs
Dimethyl sulfide
Carbon disulfide
Dimethyl disulfide
Aldehyde and ketone
Propanal
2-Propanone
Total
0b
0c
431b
0b
0c
97c
0c
0d
0d
0d
246b
418b
169bc
242a
0c
854a
176ab
854a
110a
115a
260b
196ab
124ab
110b
560a
371a
658a
644a
313a
145a
947a
189a
1,105a
96a
99ab
384a
158b
155a
168a
365c
0d
119c
0c
0c
0c
818a
156ab
904a
102a
94ab
212b
226a
127ab
120b
432bc
123c
246bc
397b
82b
70b
859a
123b
352b
0b
75ab
168bc
208ab
90bc
76c
468b
135c
255bc
480b
109b
16c
951a
147ab
426b
33b
47ab
180bc
246a
64c
57c
426bc
135c
251bc
408b
99b
39bc
68
14
70
10
14
26
15
10
9
24
23
43
10
24
11
879b
246ab
0b
1,455a
293a
11,918a
819b
0c
83b
1,405a
276ab
11,466a
1,434a
203b
8,306a
919b
44c
8,557a
78
22
1,473
61b
2,608a
5,401c
286a
2,630a
22,069a
257a
2,465ab
7,415c
298a
1,555c
19,117ab
0b
1,800c
15,162b
0b
2,158b
15,195b
19
105
1,483
Different letters within a row are significantly different (P < 0.05); n = 4.
Vacuum packaged for 7 d then aerobically packaged for 3 d.
2
Sesamol (100 ppm) and α-tocopherol (100 ppm) added.
3
Gallic acid (100 ppm) and α-tocopherol (100 ppm) added.
a–d
1
ANTIOXIDANT AND DOUBLE PACKAGING ON IRRADIATED TURKEY MEAT QUALITY
855
TABLE 5. Volatile profiles of irradiated raw turkey breast patties treated by different packaging
and antioxidants after 10 d of refrigerated storage
Nonirradiated
Storage
Vacuum
packaging
Irradiated
Vacuum
packaging
Aerobic
packaging
Double packaging1
None
S+E2
G+E3
SEM
(Total ion counts × 10 )
4
Hydrocarbons
1-Butene
1-Pentene
Pentane
2-Pentene
1-Hexene
Hexane
Benzene
1-Heptene
Heptane
Toluene
4-Octene
Octane
2-Octene
3-Methyl-2-heptene
0c
0c
684bc
40bc
0c
78c
0c
0c
0c
0c
228b
411b
193b
230b
Sulfurs
Dimethyl sulfide
Carbon disulfide
Dimethyl disulfide
Dimethyl trisulfide
1,304b
258b
0b
0b
Aldehydes and Ketones
Propanal
Hexanal
2-Propanone
2-Butanone
0b
0
1,739b
0b
Total
5,172b
930a
195a
1,365ab
174a
112a
374b
309a
92b
110b
537a
490a
862a
451a
445a
111c
113b
2,147a
0c
75b
514a
20c
167a
217a
178b
0d
122c
0c
0d
419b
120b
1,532a
65b
67b
311b
200b
96b
125b
214b
74cd
174c
59c
60cd
366b
140b
354c
0c
69b
294b
152b
79b
82b
172b
96c
203c
59c
76cd
366b
99b
571bc
0c
80b
304b
144b
79b
99b
213b
137c
302bc
85c
116c
52
16
200
14
7
33
22
8
12
24
25
53
17
28
1,990a
306a
22,702a
554a
140d
0c
0b
0b
831c
0c
32b
0b
676c
0c
0b
0b
546c
0c
43b
0b
85
14
739
16
0b
0
2,116ab
0b
34,120a
1,966a
755
2,465a
107a
9,102b
600b
0
2,147ab
0b
7,132b
0b
0
1,962ab
0b
4,785b
0b
0
1,992ab
0b
5,183b
14
308
140
5
1,152
Different letters within a row are significantly different (P < 0.05); n = 4.
Vacuum packaged for 7 d then aerobically packaged for 3 d.
2
Sesamol (100 ppm) and α-tocopherol (100 ppm) added.
3
Gallic acid (100 ppm) and α-tocopherol (100 ppm) added.
a–d
1
ated aerobically or double-packaged meat. Three days
of exposure to aerobic conditions was enough for the
sulfur volatiles to escape from the meat. However, aerobically packaged irradiated meat without antioxidants
produced large amounts of aldehydes (propanal, hexanal) and 2-butanone at 10 d, which coincided with the
result of TBARS (Table 3).
Double-packaged meat had few lipid oxidation products compared with aerobically packaged meat, but antioxidant combinations significantly reduced the amount
of pentane. Therefore, the combination of double packaging (vacuum for 3 d then aerobic for 7) with antioxidants in irradiated raw turkey breast was very effective
in reducing total and sulfur volatiles responsible for the
irradiation off-odor without any problem in lipid oxidation.
Off-Odor Volatiles of Cooked Meat
The beneficial effects of double packaging and antioxidant combinations on volatiles were more apparent in
irradiated cooked turkey breast (Table 6). Irradiated
cooked turkey breast not only produced considerable
amounts of sulfur volatiles but also aldehydes and ketones. Therefore, irradiated cooked meat had a characteristic irradiation off-odor and lipid oxidation-related
volatiles compared with the nonirradiated cooked meat.
Cooking of vacuum-packaged irradiated meat produced
high amounts of sulfur volatiles, whereas cooking of
aerobically packaged irradiated meat produced large
amounts of aldehydes. Large amounts of propanal and
hexanal were formed in irradiated cooked turkey breast,
and the amount of total volatiles was greatest in aerobically packaged irradiated cooked meat. This result
shows that both lipid oxidation products and irradiation
off-odor were problematic when storing irradiated meat
under aerobic conditions.
Double packaging was more effective than vacuum
packaging in reducing sulfur volatiles and lipid oxidation-dependent volatiles compared with aerobic packaging. However, the combination of antioxidant with
double packaging was more effective in reducing sulfur
and lipid oxidation volatiles in irradiated cooked meat.
The total amounts of sulfur volatiles in double-packaged
irradiated turkey meat with antioxidants were only
about 5 to 7% of the irradiated vacuum-packaged
cooked meat without antioxidants. Production of most
aldehydes in irradiated cooked turkey breast was prevented by using antioxidants and double packaging. In
conclusion, the combination of double packaging and
antioxidants was highly effective in controlling lipid
856
NAM AND AHN
TABLE 6. Volatile profiles of irradiated, cooked (internal temperature, 75°C) turkey breast patties
treated by different packaging and antioxidants
Nonirradiated
Storage
Vacuum
packaging
Irradiated
Vacuum
packaging
Aerobic
packaging
Double packaging1
None
S+E2
G+E3
SEM
(Total ion counts × 10 )
4
Hydrocarbons and furan
1-Butene
1-Pentene
Pentane
2-Pentene
1-Hexene
Hexane
Benzene
1-Heptene
Heptane
Toluene
4-Octene
Octane
2-Octene
3-Methyl-2-heptene
Nonane
2-Ethyl furan
74c
0d
1,738c
77d
0c
191d
0c
0b
94c
0c
253b
380d
137c
267a
0b
0b
1,441a
366ab
6,527c
289c
199ab
904c
313a
414a
467c
2,199a
510a
1,219bc
612a
409a
0b
0b
1,595a
380ab
30,267a
721a
274a
5,192a
177b
680a
3,602a
822b
129b
2,214a
653a
0b
63a
166a
1,502a
436a
21,607b
606b
204ab
2,540b
316a
558a
1,799b
2,226a
294b
1,677b
606a
301ab
0b
0b
575b
174c
1,332c
82d
156b
803c
192b
412a
321c
2,403a
313b
800cd
313b
227ab
0b
0b
577b
240bc
2,443c
128d
191ab
931c
224ab
453a
485c
1,689a
251b
801cd
323b
170ab
0b
0b
95
43
2,051
28
22
165
29
75
133
216
56
164
50
61
1
11
Sulfurs
Dimethyl sulfide
Carbon disulfide
Dimethyl disulfide
Dimethyl trisulfide
1,008b
419a
0b
0b
2,032a
339ab
17,861a
1,007a
451d
210b
342b
0b
1,005b
271ab
940b
118b
689c
278ab
412b
0b
588cd
374a
210b
0b
48
35
601
49
Aldehydes and Ketones
Propanal
Butanal
Pentanal
Hexanal
2-Propanone
2-Butanone
3-Methyl butanal
233d
0e
62c
0b
1,770d
0c
0c
Total
6,706c
2,272c
127d
875c
3,734b
2,828bc
116b
100b
47,171b
8,637a
592a
3,014a
37,617a
3,744a
0c
223a
101,773a
5,962b
195c
1,667b
9,686b
33,84ab
231a
204a
58,251b
38d
302b
0c
0b
2,863bc
223a
131b
13,046c
427d
226c
31c
0b
2,637c
142b
142b
13,691c
377
22
223
2,626
167
10
12
4,889
Different letters within a row are significantly different (P < 0.05); n = 4.
Vacuum packaged for 7 d then aerobically packaged for 3 d.
2
Sesamol (100 ppm) and α-tocopherol (100 ppm) added.
3
Gallic acid (100 ppm) and α-tocopherol (100 ppm) added.
a–e
1
oxidation and irradiation off-odor of irradiated raw and
cooked turkey breast patties.
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