Antioxidant properties of far infrared-treated rice hull extract in irradiated raw and cooked turkey breast

摘要

The antioxidant effect of far infrared-treated rice hull (FRH) extracts in irradiated turkey breast meat was compared with that of sesamol and rosemary oleoresin. The FRH extracts significantly decreased thiobarbituric acid-reactive substances values and volatile aldehydes (hexanal, pentanal, and propanal) and was effective in reducing the production of dimethyl disulfide responsible for irradiation off-odor in irradiated raw and cooked turkey meat during aerobic storage. The antioxidant activity of FRH extracts (0.1%, wt/wt) was as effective as that of rosemary oleoresin (0.1%). However, the addition of FRH extracts increased red and yellow color intensities and produced an off-odor characteristic to rice hull in raw and cooked meat. [References: 22]