The objective of this study was to determine the influence of dietary conjugated linoleic acid (CLA) on lipid oxidation, volatile profiles, and sensory characteristics of irradiated cooked chicken meat. Forty-eight 27-wk-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5, or 5.0% CLA. Af...
The objective of this study was to determine the influence of dietary conjugated linoleic acid (CLA) on lipid oxidation, volatile profiles, and sensory characteristics of irradiated cooked chicken meat. Forty-eight 27-wk-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5, or 5.0% CLA. After 12 wk of feeding trial, hens were slaughtered, and boneless, skinless breast and thigh muscles were separated. Meats of three birds from a dietary treatment were pooled and ground together through a 9-mm and a 3-mm plate, and patties were prepared. Patties were individually packaged and cooked in a water bath at 85 C for 15 min. After cooling to room temperature, patties were repackaged in oxygen-permeable or oxygen-impermeable bags, irradiated at 0 or 3 kiloGray (kGy) with an electron beam irradiator, and analyzed for lipid oxidation, volatile profiles, and sensory characteristics at 0 and 5 d of storage at 4 C. Cooked meat patties from hens fed CLA diets had lower TBA-reactive substances values and produced less hexanal and pentanal than the control. The irradiated and nonirradiated cooked chicken meat with aerobic packaging developed severe lipid oxidation during the 5-d storage at 4 C. Irradiation accelerated lipid oxidation in aerobic-packaged cooked chicken meat, but its effect was not as significant as that of the packaging. No odor differences were found among the cooked chicken meats from the different dietary CLA treatments. The increased storage stability of cooked meat from hens fed CLA diets was caused by the increased saturated fatty acids and CLA content in meat lipids. Tissue CLA was stable from oxidative changes and had minimal effect on volatile production in irradiated and nonirradiated cooked chicken meat during storage.
The objective of this study was to determine the influence of dietary conjugated linoleic acid (CLA) on lipid oxidation, volatile profiles, and sensory characteristics of irradiated cooked chicken meat. Forty-eight 27-wk-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5, or 5.0% CLA. After 12 wk of feeding trial, hens were slaughtered, and boneless, skinless breast and thigh muscles were separated. Meats of three birds from a dietary treatment were pooled and ground together through a 9-mm and a 3-mm plate, and patties were prepared. Patties were individually packaged and cooked in a water bath at 85 C for 15 min. After cooling to room temperature, patties were repackaged in oxygen-permeable or oxygen-impermeable bags, irradiated at 0 or 3 kiloGray (kGy) with an electron beam irradiator, and analyzed for lipid oxidation, volatile profiles, and sensory characteristics at 0 and 5 d of storage at 4 C. Cooked meat patties from hens fed CLA diets had lower TBA-reactive substances values and produced less hexanal and pentanal than the control. The irradiated and nonirradiated cooked chicken meat with aerobic packaging developed severe lipid oxidation during the 5-d storage at 4 C. Irradiation accelerated lipid oxidation in aerobic-packaged cooked chicken meat, but its effect was not as significant as that of the packaging. No odor differences were found among the cooked chicken meats from the different dietary CLA treatments. The increased storage stability of cooked meat from hens fed CLA diets was caused by the increased saturated fatty acids and CLA content in meat lipids. Tissue CLA was stable from oxidative changes and had minimal effect on volatile production in irradiated and nonirradiated cooked chicken meat during storage.
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