PHYSICAL, CHEMICAL AND SENSORY CHANGES IN IRRADIATED FRESH PORK PACKAGED IN MODIFIED ATMOSPHERE

被引：33

作者：

LAMBERT, AD

SMITH, JP

DODDS, KL

机构：

[1] MCGILL UNIV,DEPT FOOD SCI & AGR CHEM,ST ANNE BELLEVUE H9X 1C0,QUEBEC,CANADA

[2] HLTH & WELF CANADA,FOOD DIRECTORATE,BUR MICROBIAL HAZARDS,OTTAWA K1A 0L2,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 06期

关键词：

PORK; IRRADIATION; SENSORY; FLAVOR; TEXTURE;

D O I：

10.1111/j.1365-2621.1992.tb06840.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O2, balance nitrogen) and storage temperature (5, 15 and 25-degrees-C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5-degrees-C and from < 2 to 2 days at 25-degrees-C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product.

引用

页码：1294 / 1299

页数：6

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