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Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ahn, D. U. | - |
dc.contributor.author | Sell, J. L. | - |
dc.contributor.author | Jeffery, M. | - |
dc.contributor.author | Jo, C. | - |
dc.contributor.author | Chen, X. | - |
dc.contributor.author | Wu, C. | - |
dc.contributor.author | Lee, J. I. | - |
dc.date.accessioned | 2024-08-08T01:52:05Z | - |
dc.date.available | 2024-08-08T01:52:05Z | - |
dc.date.created | 2019-12-13 | - |
dc.date.created | 2019-12-13 | - |
dc.date.issued | 1997-09 | - |
dc.identifier.citation | Journal of Food Science, Vol.62 No.5, pp.954-958 | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.uri | https://hdl.handle.net/10371/208825 | - |
dc.description.abstract | Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-alpha-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at > 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7-days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4 degrees C for 7 days or longer. | - |
dc.language | 영어 | - |
dc.publisher | Institute of Food Technologists | - |
dc.title | Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat | - |
dc.type | Article | - |
dc.identifier.doi | 10.1111/j.1365-2621.1997.tb15014.x | - |
dc.citation.journaltitle | Journal of Food Science | - |
dc.identifier.wosid | A1997YD32200011 | - |
dc.identifier.scopusid | 2-s2.0-0030657004 | - |
dc.citation.endpage | 958 | - |
dc.citation.number | 5 | - |
dc.citation.startpage | 954 | - |
dc.citation.volume | 62 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, C. | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | ALPHA-TOCOPHEROL | - |
dc.subject.keywordPlus | CHEMICAL-CHANGES | - |
dc.subject.keywordPlus | GAMMA-RADIATION | - |
dc.subject.keywordPlus | CHICKEN BREAST | - |
dc.subject.keywordPlus | STABILITY | - |
dc.subject.keywordPlus | STORAGE | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | FROZEN | - |
dc.subject.keywordPlus | ACID | - |
dc.subject.keywordPlus | ODOR | - |
dc.subject.keywordAuthor | vitamin E | - |
dc.subject.keywordAuthor | lipid oxidation | - |
dc.subject.keywordAuthor | volatiles | - |
dc.subject.keywordAuthor | irradiation | - |
dc.subject.keywordAuthor | turkey meat | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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