Effect of dietary conjugated linoleic acid, irradiation, and packaging conditions on the quality characteristics of raw broiler breast fillets

摘要

Skinless breast fillets were harvested from broilers fed with 0, 0.25, 0.5, or 1.0/100 conjugated linoleic acid (CLA) for 3 weeks. Fillets were either vacuum or aerobically packaged, then irradiated at 0 or 3.0 kGy using a Linear Accelerator. Breast fillets were Analyzed for thiobarbituric acid reactive substances (TBARS), volatile profiles, and color at 0 and 7 days of storage at 4 deg. C. Dietary CLA reduced TBARS, but had no effect on volatile profiles and color of breast fillets. Color a~* value of breast fillets increased after Irradiation.