Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage
Ahn, D. U. ; Olson, D. G. ; Jo, C. ; Love, J. ; Jin, S. K.
Oxford, UK : Blackwell Publishing Ltd
Published 1999
Oxford, UK : Blackwell Publishing Ltd
Published 1999
| ISSN: |
1750-3841
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| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Irradiation dose affected production of volatiles in vacuum-and aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-packaged sausage. Among volatile components, 1-heptene and 1-nonene were influenced most by irradiation dose, and aldehydes by packaging type. TBARS and volatiles of vacuum-packaged irradiated cooked sausage did not correlate well. However, TBARS had very high correlation with amount of aldehydes, total volatiles, ketones and alcohols with long retention times in aerobic-packaged pork sausage. Heptene and 1-nonene could be indicators for irradiation; and propanal, pentanal, and hexanal for oxygen-dependent changes of cooked meat.
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| Type of Medium: |
Electronic Resource
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| URL: |