Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid

Department of Animal Science, Iowa State University, Ames 50011-3150, USA.

The objective of this study was to determine the effect of irradiation on the quality of ready-to-eat (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.

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				H. J. Yan, E. J. Lee, K. C. Nam, B. R. Min, and D. U. Ahn Dietary functional ingredients: performance of animals and quality and storage stability of irradiated raw Turkey breast. Poult. Sci., October 1, 2006; 85(10): 1829 - 1837. [Abstract] [Full Text] [PDF]