OXIDATIVE STABILITY AND ALPHA-TOCOPHEROL RETENTION IN TURKEY BURGERS DURING REFRIGERATED AND FROZEN STORAGE AS INFLUENCED BY DIETARY ALPHA-TOCOPHERYL ACETATE
J. Wen et al., OXIDATIVE STABILITY AND ALPHA-TOCOPHEROL RETENTION IN TURKEY BURGERS DURING REFRIGERATED AND FROZEN STORAGE AS INFLUENCED BY DIETARY ALPHA-TOCOPHERYL ACETATE, British Poultry Science, 37(4), 1996, pp. 787-795
1. The effect of vitamin E (alpha-tocopheryl acetate) in turkey diets
on the oxidative stability of raw and cooked turkey burgers and on the
retention of alpha-tocopherol during refrigerated (4 degrees C) or fr
ozen (-20 degrees C) storage was investigated. One hundred and two, on
e-day-old T-8(s) turkey poults were divided at random into 3 groups of
34 animals each and fed on either a basal diet (normal commercial tur
key diet) supplemented with 20 mg alpha-tocopheryl acetate/kg (control
) or fed an alpha-tocopherol supplemented diet containing 300 (E300) o
r 600 (E600) mg alpha-tocopheryl acetate/kg for 21 weeks. 2. Dietary s
upplementation with alpha-tocopheryl acetate significantly reduced TBA
RS numbers in both raw and cooked burgers during refrigerated and froz
en storage. 3. The mean values of alpha-tocopherol in raw and cooked b
urgers stored at 4 degrees C did not change during storage. 4. In the
case of both raw and cooked samples stored at -20 degrees C, the alpha
-tocopherol values decreased from 5.67 to 3.54 and from 3.56 to 2.30 m
u g/g in the raw burgers from turkeys from the E600 and E300 treatment
s, respectively, after 4 months storage. The values decreased from 5.6
0 to 2.88 and from 3.29 to 1.85 mu g/g in cooked burgers from turkeys
from the E600 and E300 treatments, respectively, after 5 months storag
e.