Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops

被引：65

作者：

Luchsinger, SE ^{[1
]}

Kropf, DH ^{[1
]}

Zepeda, CMG ^{[1
]}

Hunt, MC ^{[1
]}

Marsden, JL ^{[1
]}

Canas, EJR ^{[1
]}

Kastner, CL ^{[1
]}

Kuecker, WG ^{[1
]}

Mata, T ^{[1
]}

机构：

[1] NATL LIVE STOCK & MEAT BOARD, CHICAGO, IL 60611 USA

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 05期

关键词：

irradiation; pork; color; rancidity;

D O I：

10.1111/j.1365-2621.1996.tb10920.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Color and oxidative rancidity were determined for chilled (3+/-2 degrees C) and frozen (-17+/-3 degrees C) boneless pork chops packaged in vacuum or air and irradiated to an absorbed dose of 0, 1.5 or 2.5 kGy (chilled) or 0, 2.5 or 3.85 kGy (frozen) of electron chops produced redder, more stable (color and rancidity) product. More pronounced oxidative rancidity and less stable display color were noted for samples irradiated in aerobic packaging. Irradiation source had varying but limited effects on color and rancidity. Optimum packaging conditions can control color and rancidity changes in boneless chops, thereby enabling irradiation to be a useful intervention technology.

引用

页码：1000 / +

页数：1

共 28 条

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