Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color and Texture of Ready-to-Eat Turkey Breast Roll
Adding 2% SL increased the hardness, springiness, cohesiveness, chewiness, and resilience of breast rolls. The color a* and b*values of turkey rolls with 2% SL added were significantly lower than those of the control, and this difference was maintained after irradiation and during storage. Breast rolls containing antimicrobials had more lipid oxidation than control. Irradiation promoted the formation of dimethyl disulfide and dimethyl trisulfide. Adding PB in breast rolls greatly increased the formation of benzene during irradiation. It also implies that certain spices or foods containing high amounts of phenolic compounds may not be suitable for irradiation. The combination of SL and SDA has a strong potential as an antimicrobial treatment for RTE meats, but low-dose irradiation (<2.0 kGy) is preferred due to side effects of irradiation.
Keywords: Food Science and Human Nutrition, Animal Science
How to Cite:
Zhu, M. & Mendonca, A. F. & Lee, E. & Nam, K. & Du, M. & Ismail, H. A. & Ahn, D. U., (2005) “Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color and Texture of Ready-to-Eat Turkey Breast Roll”, Iowa State University Animal Industry Report 2(1). doi: https://doi.org/10.31274/ans_air-180814-1108