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Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ahn, Hyun-Joo | - |
dc.contributor.author | Jo, Cheorun | - |
dc.contributor.author | Lee, Ju-Woon | - |
dc.contributor.author | Kim, Jae-Hyun | - |
dc.contributor.author | Kim, Kee-Hyuk | - |
dc.contributor.author | Byun, Myung-Woo | - |
dc.date.accessioned | 2024-08-08T01:51:17Z | - |
dc.date.available | 2024-08-08T01:51:17Z | - |
dc.date.created | 2019-12-13 | - |
dc.date.created | 2019-12-13 | - |
dc.date.issued | 2003-02 | - |
dc.identifier.citation | Journal of Agricultural and Food Chemistry, Vol.51 No.5, pp.1249-1253 | - |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.uri | https://hdl.handle.net/10371/208694 | - |
dc.description.abstract | The present study was undertaken to evaluate the irradiation and modified atmosphere packaging effects on emulsion-type cooked pork sausage during storage for 4 weeks. CO2 (100%), N-2 (100%), or 25% CO2/75% N-2 packaged sausage were irradiated at 0, 5, and 10 kGy, and residual nitrite, residual ascorbic acid, nitrosomyoglobin (NO-Mb), color values, and their correlation were observed. Irradiation significantly reduced the residual nitrite content and caused partial reduction of NO-Mb during storage. No difference was observed in ascorbic acid content by irradiation. Irradiation decreased the Hunter color a value of sausage. CO2 or CO2/N-2 packaging were more effective for reducing residual nitrite and inhibiting the loss of the red color of sausage compared to N-2 packaging. Results indicated that the proper combination of irradiation and modified atmosphere packaging could reduce the residual nitrite in sausage with minimization of color change. | - |
dc.language | 영어 | - |
dc.publisher | American Chemical Society | - |
dc.title | Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage | - |
dc.type | Article | - |
dc.identifier.doi | 10.1021/jf025794a | - |
dc.citation.journaltitle | Journal of Agricultural and Food Chemistry | - |
dc.identifier.wosid | 000181087100022 | - |
dc.identifier.scopusid | 2-s2.0-0037467083 | - |
dc.citation.endpage | 1253 | - |
dc.citation.number | 5 | - |
dc.citation.startpage | 1249 | - |
dc.citation.volume | 51 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | GAMMA-IRRADIATION | - |
dc.subject.keywordPlus | PORK SAUSAGE | - |
dc.subject.keywordPlus | RADIATION | - |
dc.subject.keywordPlus | NITROSAMINES | - |
dc.subject.keywordPlus | BEEF | - |
dc.subject.keywordAuthor | irradiation | - |
dc.subject.keywordAuthor | sausage | - |
dc.subject.keywordAuthor | modified atmosphere packaging | - |
dc.subject.keywordAuthor | residual nitrite | - |
dc.subject.keywordAuthor | color | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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