COLOR AND OXIDATIVE STABILITY OF NITRITE-FREE CURED MEAT AFTER GAMMA-IRRADIATION

被引：34

作者：

SHAHIDI, F ^{[1
]}

PEGG, RB ^{[1
]}

SHAMSUZZAMAN, K ^{[1
]}

机构：

[1] ATOM ENERGY CANADA LTD,RADIAT APPLICAT RES BRANCH,PINAWA R0E 1L0,MANITOBA,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb04795.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of 5 and 10 kGy irradiation on the color and oxidative stability of meats treated with nitrite or a nitrite-free curing system were investigated. The nitrite-free curing system consisted of the preformed cooked cured-meat pigment, sodium ascorbate and sodium tripolyphosphate with or without sodium acid pyrophosphate. Irradiation had no detrimental effects on the color or flavor of either cured samples. Polyphosphates had a beneficial effect on oxidative stability but had a slight detrimental effect on color stability of irradiated samples.

引用

页码：1450 / 1452

页数：3

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