Entire fresh chicken legs were subjected to three pretreatments (packaged in air; packaged under vacuum; or marinated in natural plant extracts and packaged in air) followed by irradiation (0, 3, or 5 kGy). The control and irradiated chicken legs were stored at 4°C and analyzed for FA composition and sensory quality at predetermined intervals. Irradiation dose had a significant (P<‐0.01) effect on FA derived from phospholipid but less than on FA derived from a neutral lipid. In general, levels of unsaturated FA decreased as the radiation dose increased; however, for marinated chicken legs irradiated with 5 kGy, levels of linoleic acid (C18∶2) and arachidonic acid (C20∶4) derived from the phospholipid fraction were significanlty (P≤0.05) higher than those irradiated in air or under vacuum. The concentration of FA also decreased significantly (P≤0.05) as storage time increased. For chicken legs packaged in air or marinated and then packaged in air, significant (P≤0.01) inverse correlations existed between high‐carbon‐number PUFA and lower‐carbon‐number (≤17) saturated FA; this relationship was not apparent in samples irradiated under vacuum. A processing combination of marinating and vacuum packaging might better control lipid oxidation and degradation in irradiated chicken. Panelists found no significant difference (P>0.05) in the flavor and oder intensity of cooked irradiated chicken legs and their nonirradiated equivalents.
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Mahrour et al. (2003) studied this question.
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