Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

被引：2
|
作者：
Garcia-Marquez, I. [2 ]
Narvaez-Rivas, M. [1 ]
Gallardo, E. [1 ]
Cabeza, C. M. [2 ]
Leon-Camacho, M. [1 ]
机构：
[1] CSIC, Inst Grasa, Food Characterizat & Qual Dept, Madrid, Spain
[2] Univ Complutense, Fac Vet, Dept Nutr Bromatol & Food Technol, E-28040 Madrid, Spain
来源：
GRASAS Y ACEITES | 2013年 / 64卷 / 03期
关键词：
E-beam irradiation; Fresh; GC-Purge and Trap; Marinated; Packaging; Pork loin; Volatile Compound; DRY FERMENTED SAUSAGES; LISTERIA-MONOCYTOGENES; OFF-ODOR; BEAM IRRADIATION; SENSORY ANALYSIS; CHEMICAL-CHANGES; LIPID OXIDATION; COLOR CHANGES; POULTRY MEAT; RADIATION;
D O I：
10.3989/gya.131412
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The analysis of volatile compounds by gas chromatography-mass spectrometry after extraction by purge and trap has been used to investigate the volatile compounds of fresh and marinated pork loin after E-beam treatmet as a function of packaging type (air, vacuum and modified atmosphere), radiation dose (1 and 2 kGy) and storage temperature (4 and 8 degrees C). Major differences were found between fresh and marinated samples but, in general, only minor differences were found in the volatile compounds of both types of loin due to storage temperature, packaging method and doses of irradiation. It is concluded that the application of E-beam is a very useful way to extend the shelf-life of fresh and marinated pork loin with no changes in the odor of the products.
引用
收藏
页码：250 / 263
页数：14
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