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Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage (1999)

Ahn, D. U. ; Olson, D. G. ; Jo, C. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 64 (1999), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: 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-packaged 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.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15870.x

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