The improvement of color and shelf life of ham by gamma irradiation

被引：18

作者：

Byun, MW ^{[1
]}

Lee, JW ^{[1
]}

Yook, HS ^{[1
]}

Lee, KH ^{[1
]}

Kim, KP ^{[1
]}

机构：

[1] Korea Atom Energy Res Inst, Dept Food Irradiat, Taejon 305353, South Korea

来源：

JOURNAL OF FOOD PROTECTION | 1999年 / 62卷 / 10期

关键词：

D O I：

10.4315/0362-028X-62.10.1162

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

This study was undertaken to determine if gamma irradiation can circumvent the need for sodium nitrite to obtain and maintain the desired color of port; loin ham. A dose of 5 kGy was observed to be as effective as the use of 200 ppm of sodium nitrite to provide and maintain the desired color of the product for 30 days. Peroxidation of the product was reduced with addition of sodium nitrite but increased with irradiation. However, organoleptic quality of the irradiated ham without added sodium nitrite was acceptable.

引用

页码：1162 / 1166

页数：5

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