Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage

被引：101
|
作者：
Ahn, DU [1 ]
Olson, DG [1 ]
Jo, C [1 ]
Love, J [1 ]
Jin, SK [1 ]
机构：
[1] Iowa State Univ Sci & Technol, Dept Anim Sci, Ames, IA 50011 USA
来源：
JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 02期
关键词：
irradiation; TBARS; volatiles; packaging; pork sausage;
D O I：
10.1111/j.1365-2621.1999.tb15870.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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-pack aged 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.
引用
收藏
页码：226 / 229
页数：4
相关论文
共 50 条
  • [31] Lipid oxidation of raw and cooked turkey breast meat during refrigerated storage
    Samouris, G. I.
    Bampidis, V. A.
    Sossidou, E.
    Zantopoulos, N.
    [J]. ARCHIV FUR GEFLUGELKUNDE, 2007, 71 (01): : 41 - 44
  • [32] Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef
    Yang, Han Sul
    Lee, Eun Joo
    Moon, Sun Hee
    Paik, Hyun Dong
    Ahn, Dong U.
    [J]. MEAT SCIENCE, 2011, 88 (02) : 286 - 291
  • [33] Effects of α-tocopherol level in raw venison on lipid oxidation and volatiles during storage
    Okabe, Y
    Watanabe, A
    Shingu, H
    Kushibiki, S
    Hodate, K
    Ishida, M
    Ikeda, S
    Takeda, T
    [J]. MEAT SCIENCE, 2002, 62 (04) : 457 - 462
  • [34] Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat
    Contini, Claudia
    Alvarez, Rocio
    O'Sullivan, Michael
    Dowling, Denis P.
    Gargan, Sean Og
    Monahan, Frank J.
    [J]. MEAT SCIENCE, 2014, 96 (03) : 1171 - 1176
  • [35] Cholesterol oxidation products in irradiated raw meat with different packaging and storage time
    Nam, KC
    Du, M
    Jo, C
    Ahn, DU
    [J]. MEAT SCIENCE, 2001, 58 (04) : 431 - 435
  • [36] EFFECT OF PACKAGING ON THE LIPID OXIDATION STORAGE STABILITY OF DEHYDRATED PINTO BEANS
    HARTMAN, TG
    KARMAS, K
    SALINAS, J
    LECH, J
    ROSEN, RT
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1993, 205 : 69 - AGFD
  • [37] EFFECT OF PACKAGING ON THE LIPID OXIDATION STORAGE STABILITY OF DEHYDRATED PINTO BEANS
    HARTMAN, TG
    KARMAS, K
    SALINAS, JP
    RUIZ, R
    LECH, J
    ROSEN, RT
    [J]. LIPIDS IN FOOD FLAVORS, 1994, 558 : 158 - 167
  • [38] Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken
    Conchillo, A
    Ansorena, D
    Astiasarán, I
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2005, 85 (01) : 141 - 146
  • [39] Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat
    Ahn, DU
    Sell, JL
    Jeffery, M
    Jo, C
    Chen, X
    Wu, C
    Lee, JI
    [J]. JOURNAL OF FOOD SCIENCE, 1997, 62 (05) : 954 - 958
  • [40] Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef
    Ismail, H. A.
    Lee, E. J.
    Ko, K. Y.
    Ahn, D. U.
    [J]. MEAT SCIENCE, 2008, 80 (03) : 582 - 591
12345