The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage

被引:130
作者
Botsoglou, NA [1 ]
Grigoropoulou, SH
Botsoglou, E
Govaris, A
Papageorgiou, G
机构
[1] Aristotle Univ Thessaloniki, Sch Vet Med, Anim Nutr Lab, GR-54006 Thessaloniki, Greece
[2] Inst Educ Technol, Sch Food Sci & Technol, Thessaloniki 54006, Greece
[3] Univ Thessaly, Sch Vet Med, Lab Hyg Foods Anim Origin, Kardhitsa 43100, Greece
[4] Aristotle Univ Thessaloniki, Sch Med, Biol Chem Lab, GR-54006 Thessaloniki, Greece
关键词
oregano essential oil; alpha-tocopheryl acetate; dietary supplementation; lipid oxidation; turkey meat;
D O I
10.1016/S0309-1740(03)00029-9
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effects of dietary oregano essential oil and alpha-tocopheryl acetate supplementation on the susceptibility of raw and cooked turkey breast and thigh meat to lipid oxidation during refrigerated storage for 9 days were examined. Thirty 12-week-old turkeys were divided into five groups and fed a basal diet containing 30 mg alpha-tocopheryl acetate kg(-1) feed as control, or basal diet plus 200 mg alpha-tocopheryl acetate kg(-1), or basal diet plus 100 mg oregano oil kg(-1), or basal diet plus 200 mg oregano oil kg(-1), or basal diet plus 100 mg oregano oil and 100 mg alpha-tocopheryl acetate kg(-1), for 4 weeks prior to slaughter. Lipid oxidation was assessed by monitoring malondialdehyde formation in raw and cooked meat at 0, 3, 6 and 9 days of refrigerated storage, through use of a third-order derivative spectrophotornetric method. Results showed that all dietary treatments significantly (P<0.05) increased the stability of both raw and cooked turkey meat to lipid oxidation compared with the control. Oregano oil at 200 mg kg(-1) was significantly (P<0.05) more effective in delaying lipid, oxidation compared to the level of 100 mg kg(-1), equivalent to alpha-tocopheryl acetate at 200 mg kg(-1), but inferior (P<0.05) to oregano oil plus alpha-tocopheryl acetate at 100 mg kg(-1) each, which in turn was superior (P<0.05) to all dietary treatments, indicating a synergistic effect. Thigh muscle was more susceptible to oxidation compared with breast muscle in all treatments, although it contained alpha-tocopherol at significantly (P<0.05) higher levels. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1193 / 1200
页数:8
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