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Effet de la vitamine E alimentaire sur la stabilité à l'oxydation, la saveur, la couleur et les profils de substances volatiles de blancs de dinde congelés.

Effect of dietary vitamin E on the oxidative stability, flavour, colour, and volatile profiles of refrigerated and frozen turkey breast meat.

Auteurs : SHELDON B. W., CURTIS P. A., DAWSON P. L., FERKET P. R.

Type d'article : Article

Résumé

In the study, the effect of varying dietary vitamin E levels on the oxidative stability, flavour, colour, and volatile profiles of refrigerated and frozen turkey breast meat was examined. The 10 x and 25 x NRC diets produced the most typical and acceptable turkey meat flavours with the fewest oxidized of flavour notes for both fresh and frozen samples as opposed to the more oxidized flavour notes detected in the control samples. Mean colour scores increased, indicative of less pale meat, as the level and duration of feeding dietary vitamin E increased.

Détails

  • Titre original : Effect of dietary vitamin E on the oxidative stability, flavour, colour, and volatile profiles of refrigerated and frozen turkey breast meat.
  • Identifiant de la fiche : 1998-2365
  • Langues : Anglais
  • Source : Br. Poult. Sci. - vol. 76 - n. 4
  • Date d'édition : 04/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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