The effect of irradiation and modified atmosphere packaging on the quality of intact chill-stored turkey breast

被引：18

作者：

Bagorogoza, K ^{[1
]}

Bowers, J ^{[1
]}

Okot-Kotber, M ^{[1
]}

机构：

[1] Kansas State Univ, Dept Foods & Nutr, Manhattan, KS 66506 USA

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 02期

关键词：

irradiation; modified atmosphere; turkey breast; sensory; tocopherol;

D O I：

10.1111/j.1365-2621.2001.tb11348.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fresh skinless turkey breasts packaged in air or nitrogen gas were either irradiated (2.4 to 2.9 kGy) or not and stored at 2 degreesC. Samples of raw and cooked turkey were evaluated by a descriptive panel at 2, 5, 8, 19, and 22 d of storage. Half of each cooked sample was sealed in a polyethylene bag, stored for an additional 3 d, and then evaluated. Color and tocopherol content were measured. Irradiation affected color, odor, flavor, and levels of alpha-tocopherol. Irradiated samples had a more intense pink color and acrid/irradiation odor. Irradiation reduced alpha-tocopherol levels by 33%. Irradiated cooked turkey had less turkey flavor, but higher metallic flavor, than non-irradiated turkey. After the additional 3rd d of storage at 2 degreesC, cooked samples originally packaged in air had a stale flavor of low intensity that was absent in originally nitrogen-packaged samples.

引用

页码：367 / 372

页数：6

共 25 条

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