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Effect of Antioxidants on Consumer Acceptance of Irradiated Turkey Meat
Author(s) -
Lee E.J.,
Love J.,
Ahn D.U.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb12309.x
Subject(s) - food science , sesamol , chemistry , lipid oxidation , odor , irradiation , food irradiation , thiobarbituric acid , antioxidant , cooked meat , tocopherol , raw meat , hexanal , propyl gallate , tbars , lipid peroxidation , vitamin e , biochemistry , organic chemistry , physics , nuclear physics
Antioxidants had no effect on the production of sulfur compounds, color change, and off‐odor intensity of irradiated turkey breast meat, but addition of sesamol + tocopherol or gallate + tocopherol was effective in reducing thiobarbituric acid‐reactive substance values and aldehydes, especially under aerobic conditions. Consumers preferred the color of irradiated raw and cooked meat to nonirradiated meat because the pink color of irradiated meat looked fresher. The packaging method was more important than the antioxidant treatment in reducing irradiation off‐odor because S‐compounds produced by irradiation easily volatilized under aerobic packaging conditions. Therefore, the combined use of aerobic packaging and antioxidants is recommended to improve consumer acceptance of irradiated poultry meat.