Effects of carbon monoxide packaging on color and lipid stability of irradiated ground beef

被引：21
|
作者：
Kusmider, EA [1 ]
Sebranek, JG [1 ]
Lonergan, SM [1 ]
Honeyman, MS [1 ]
机构：
[1] Iowa State Univ, Meat Lab 215, Ames, IA 50011 USA
来源：
JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 09期
关键词：
irradiation; carbon monoxide; ground beef; color;
D O I：
10.1111/j.1365-2621.2002.tb09606.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of packaging atmosphere (aerobic, vacuum, or modified atmosphere with carbon monoxide) on ground beef treated with ionizing radiation were investigated. Measurements of color (CIE L*, a*, b*), lipid oxidation (TBA value), and sensory quality were conducted during 28 d of storage at refrigerated (0 to 2 degreesC) temperatures. Irradiation significantly (p < 0.001) decreased color scores and increased TBA and off-odor scores. The MAP + CO treatments increased the V and a* values (p < 0.001), regardless of irradiation dose. The TBA values for MAP + CO-packaged samples were well below the levels considered "rancid" (about 1.0). In addition, sensory scores indicated minimal production of irradiation off-odors with MAP + CO packaging.
引用
收藏
页码：3463 / 3468
页数：6
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