ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Raw turkey breasts were aerobically or vacuum-packaged, irradiated with a linear accelerator, and frozen for 0, 1.5, or 3 mo. Lipid oxidation, volatiles, color values, gas production, and oxidation-reduction potential of the samples were determined. Irradiation produced off-odor volatiles associated with lipid oxidation and sulfur-volatiles; the off-odor was much higher in aerobic packaging. Volatiles increased with irradiation dose, aerobic packaging, and storage time. Irradiation increased stable pink color with both aerobic and vacuum-packaging. Irradiation increased the production of carbon monoxide (CO) and reducing property, indicating that CO-myoglobin could be responsible for the pink color. Lipid oxidation and color changes were not related in irradiated frozen turkey.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09501.x
