67C-6 |
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M. ZHU1, A. F. Mendonca2, B.-R. Min3, E. J. Lee1, K.-C. Nam3, K.-S. Park3, M. Du4, and D. U. Ahn5. (1) Animal Science Department, Iowa State University, 2373 Kildee Hall, Ames, IA 50011, (2) Dept. of Food Science & Human Nutrition, Iowa State Univ., 3399 Food Sciences Bldg., Ames, IA 50011-1061, (3) Department of Animal Science, Iowa State University, 2359 Kildee Hall, Ames, IA 50010-3150, Ames, IA 50010-3150, (4) Department of Animal Science, University of Wyoming, 1000 E University Avenue, Laramie, WY 82071, (5) Dept. of Animal Science, Iowa State Univ., 2276 Kildee Hall, Ames, IA 50010-3150 Sodium lactate, sodium diacetate, and potassium benzoate are commonly used as antimicrobial agents in foods. Despite numerous works on the effectiveness of antimicrobials in inhibiting the growth and survival of pathogens, little information on the effect of antimicrobials and irradiation combinations on the quality of ready-to-eat meat products is available. The objective of this study was to determine the effect of antimicrobials and irradiation combinations on the quality of turkey breast rolls. Six antimicrobial additive treatments: no preservatives (control), 0.1% potassium benzoate (PB), 2% sodium lactate (SL), 0.1% potassium benzoate and 2% sodium lactate (PB+SL), 2% sodium lactate and 0.1% sodium diacetate (SL+SDA), 0.1% potassum benzoate, and 2% sodium lactate and 0.1% sodium diacetate (PB+SL+SDA) were prepared. Samples were irradiated at 0, 1.0, or 2.0 kGy, and the quality of turkey rolls during storage was determined. Adding SL increased the hardness, springiness, cohesiveness, chewiness, and resilience of breast rolls, and also affected the color of turkey rolls. The color a* and b* values of turkey rolls added with 2% SL were significantly lower than control and the difference was maintained after irradiation and during storage. Turkey breast rolls containing antimicrobials had higher lipid oxidation than control, and irradiation and storage increased lipid oxidation. Irradiation promoted the formation of dimethyl disulfide and dimethyl trisulfide. Adding PB greatly increased the formation of benzene during irradiation, but had no significant effects on other volatiles. This study showed that addition of antimicrobials to ready-to-eat meat influenced the quality of meat. The addition of PB in breast rolls produced significant amount of benzene after irradiation, suggesting that benzoate salt may not be a good antimicrobial used in products for irradiation. It also implicates that certain spices or foods containing high amounts of phenolic compounds may not fit for irradiation.
Session 67C, Food Chemistry: Food analysis, irradiation and toxicology
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