Production of volatiles from fatty acids and oils by irradiation

被引：29
|
作者：
Lee, EJ [1 ]
Ahn, DU [1 ]
机构：
[1] Iowa State Univ, Dept Anim Sci, Ames, IA 50011 USA
来源：
JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 01期
关键词：
volatiles; fatty acid; irradiation; TBARS; odor characteristics;
D O I：
10.1111/j.1365-2621.2003.tb14116.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
To understand the mechanisms of off-odor production in irradiated meat, the volatile compounds produced from individual fatty acids by irradiation were identified. Nonirradiated oil emulsions prepared with polyunsaturated fatty acids (PUFAs) produced many volatile compounds, but the amounts of volatiles generally decreased after irradiation. Although volatile profiles of fatty acid emulsions were changed by irradiation, the odor characteristics and intensity between irradiated and nonirradiated fatty acid emulsions were not different. Thiobarbituric acid-reactive substances (TBARS) values indicated that irradiation accelerated lipid oxidation during subsequent storage, but the volatiles produced by lipid oxidation were not the major contributors of off odor in irradiated samples.
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页码：70 / 75
页数：6
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