Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage

被引:105
作者
Ahn, DU [1 ]
Olson, DG [1 ]
Jo, C [1 ]
Love, J [1 ]
Jin, SK [1 ]
机构
[1] Iowa State Univ Sci & Technol, Dept Anim Sci, Ames, IA 50011 USA
关键词
irradiation; TBARS; volatiles; packaging; pork sausage;
D O I
10.1111/j.1365-2621.1999.tb15870.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Irradiation dose affected production of volatiles in vacuum- and aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-pack aged sausage. Among volatile components, 1-heptene and 1-nonene were influenced most by irradiation dose, and aldehydes by packaging type, TBARS and volatiles of vacuum-packaged irradiated cooked sausage did not correlate well, However, TBARS had very high correlation with amount of aldehydes, total volatiles, ketones and alcohols with long retention times in aerobic-packaged pork sausage. Heptene and 1-nonene could be indicators for irradiation; and propanal, pentanal, and hexanal for oxygen-dependent changes of cooked meat.
引用
收藏
页码:226 / 229
页数:4
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