Off-Odor Volatiles and Pink Color Development in Precooked, Irradiated Turkey Breast During Frozen Storage

Simple item page
dc.contributor.author Nam, K. C.
dc.contributor.author Kim, Y. H.
dc.contributor.author Ahn, Dong
dc.contributor.author Du, M.
dc.contributor.author Ahn, Dong
dc.contributor.department Animal Science
dc.date 2021-06-04T15:13:46.000
dc.date.accessioned 2021-08-14T02:09:37Z
dc.date.available 2021-08-14T02:09:37Z
dc.date.copyright Tue Jan 01 00:00:00 UTC 2002
dc.date.issued 2002-02-01
dc.description.abstract <p>The effect of irradiation on color, lipid oxidation, and volatile production of precooked, irradiated turkey breast during frozen storage was studied. Turkey breast muscles were precooked, aerobically or vacuum-packaged, irradiated at 0, 2.5, or 5.0 kGy using a linear accelerator (electron beam), and then frozen-stored at −40 C. Lipid oxidation, volatiles, color values, gas production, and oxidation-reduction potential (ORP) of meat were determined during 3-mo storage periods. Ionizing radiation produced characteristic off-odor volatiles (dimethyldisulfide and methylthioethane) and lipid oxidation products in precooked, frozen turkey breast. The production of volatiles was accelerated by the confounding effect of high irradiation dose, aerobic packaging, and increased storage time. Volatile production and color changes in irradiated, precooked turkey breast were induced by different mechanisms. Irradiation increased pink color in precooked, vacuum-packaged turkey breast, and the pink color was stable during frozen storage. Decreased ORP and increased CO in irradiated meat indicated that denatured CO-heme pigments could be responsible for the pink color in precooked, irradiated turkey breast. Vacuum packaging was better than aerobic packaging in preventing lipid oxidation and oxidation-dependent volatile production, but pink color in precooked, irradiated turkey breast during frozen storage was maintained.</p>
dc.description.comments <p>This article is published as Nam, K. C., Y. H. Kim, M. Du, and D. U. Ahn. "Off-odor volatiles and pink color development in precooked, irradiated turkey breast during frozen storage." <em>Poultry science</em> 81, no. 2 (2002): 269-275. doi:<a href="https://doi.org/10.1093/ps/81.2.269" target="_blank" title="Persistent link using digital object identifier">10.1093/ps/81.2.269</a>.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/ans_pubs/918/
dc.identifier.articleid 1912
dc.identifier.contextkey 23195744
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/918
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/8zn748ow
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/918/0-CC_license_for_2002_Ahn_OffOdor.pdf|||Sat Jan 15 02:29:16 UTC 2022
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/918/2002_Ahn_OffOdor.pdf|||Sat Jan 15 02:29:17 UTC 2022
dc.source.uri 10.1093/ps/81.2.269
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Food Biotechnology
dc.subject.disciplines Poultry or Avian Science
dc.subject.keywords irradiation
dc.subject.keywords lipid oxidation
dc.subject.keywords volatiles
dc.subject.keywords color
dc.subject.keywords cooked turkey
dc.title Off-Odor Volatiles and Pink Color Development in Precooked, Irradiated Turkey Breast During Frozen Storage
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication d3386101-2f0d-4375-ab44-ac1addb6a9ad
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
File
Original bundle
Now showing 1 - 2 of 2
Name:
2002_Ahn_OffOdor.pdf
Size:
80.67 KB
Format:
Adobe Portable Document Format
Description:
Download
Name:
0-CC_license_for_2002_Ahn_OffOdor.pdf
Size:
117.81 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Publications