Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties

被引：99
|
作者：
Nam, KC [1 ]
Ahn, DU [1 ]
机构：
[1] Iowa State Univ Sci & Technol, Dept Anim Sci, Ames, IA 50011 USA
来源：
MEAT SCIENCE | 2003年 / 63卷 / 01期
关键词：
antioxidants; irradiation; lipid oxidation; off-odor volatiles; pork;
D O I：
10.1016/S0309-1740(02)00043-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Pork homogenates and patties treated with antioxidants (200 muM, final) were irradiated with an electron beam. Lipid oxidation of the pork homogenates and patties were determined at day 0 and 5 and volatile compounds were analyzed soon after irradiation. Ionizing radiation accelerated lipid oxidation and produced S-containing volatiles in pork homogenates and patties. Addition of an antioxidant (sesamol, gallate, Trolox, or alpha-tocopherol) and their combinations decreased, but carnosine did not affect the production of off-odor volatiles and lipid oxidation of pork homogenates and patties by irradiation. Antioxidant combinations showed distinct beneficial reduction in lipid oxidation of aerobically packaged irradiated pork patties. The effect of antioxidant combinations in reducing sulfur volatiles of irradiated pork patties was clearer under vacuum than aerobic conditions. (C) 2002 Elsevier Science Ltd. All rights reserved.
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页码：1 / 8
页数：8
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