Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage

被引：28

作者：

Villegas, R ^{[1
]}

O'Connor, TP ^{[1
]}

Kerry, JP ^{[1
]}

Buckley, DJ ^{[1
]}

机构：

[1] Natl Univ Ireland Univ Coll Cork, Dept Food Sci & Technol, Cork, Ireland

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1999年 / 34卷 / 04期

关键词：

colour deterioration; fat oxidation; packaging effect;

D O I：

10.1046/j.1365-2621.1999.00284.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Samples of cooked ham and bacon were dipped in water or 2, 4 or 6% gelatin solutions. Samples were then packed in oxygen permeable or vacuum packaging film and stored at -18 degrees C for seven months. Lipid oxidation (TBARS) and colour stability (Hunter a* values) were assessed monthly. The gelatin coating exerted beneficial effects on oxidative and colour stability.

引用

页码：385 / 389

页数：5

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