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Production of volatile compounds from irradiated oil emulsion containing amino acids of proteins
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Jo, C. | - |
| dc.contributor.author | Ahn, D. U. | - |
| dc.date.accessioned | 2024-08-08T01:51:51Z | - |
| dc.date.available | 2024-08-08T01:51:51Z | - |
| dc.date.created | 2019-12-13 | - |
| dc.date.created | 2019-12-13 | - |
| dc.date.issued | 2000-05 | - |
| dc.identifier.citation | Journal of Food Science, Vol.65 No.4, pp.612-616 | - |
| dc.identifier.issn | 0022-1147 | - |
| dc.identifier.uri | https://hdl.handle.net/10371/208787 | - |
| dc.description.abstract | Oil emulsions containing amino acids, glutathione, bovine serum albumin, gelatin, or myofibrillar proteins were prepared. The emulsions were irradiated at 0, 2.5, 5.0, or 10.0 kGy absorbed doses and analyzed for volatile compounds. Irradiation increased the production of aldehydes (for example, hexanal, heptanal, octanal, and nonanal) indicating that lipid oxidation of oil emulsion was accelerated by irradiation. Irradiation produced, by radiolytic degradations, new volatile compounds from oil emulsions containing leucine, valine, isoleucine, phenylalanine, methionine, or cysteine. This indicated that radiolysis of protein may play an important role in off-odor generation of irradiated meat. | - |
| dc.language | 영어 | - |
| dc.publisher | Institute of Food Technologists | - |
| dc.title | Production of volatile compounds from irradiated oil emulsion containing amino acids of proteins | - |
| dc.type | Article | - |
| dc.identifier.doi | 10.1111/j.1365-2621.2000.tb16059.x | - |
| dc.citation.journaltitle | Journal of Food Science | - |
| dc.identifier.wosid | 000088460100013 | - |
| dc.identifier.scopusid | 2-s2.0-0033859625 | - |
| dc.citation.endpage | 616 | - |
| dc.citation.number | 4 | - |
| dc.citation.startpage | 612 | - |
| dc.citation.volume | 65 | - |
| dc.description.isOpenAccess | N | - |
| dc.contributor.affiliatedAuthor | Jo, C. | - |
| dc.type.docType | Article | - |
| dc.description.journalClass | 1 | - |
| dc.subject.keywordPlus | LIPID OXIDATION | - |
| dc.subject.keywordPlus | STORAGE | - |
| dc.subject.keywordPlus | SAUSAGE | - |
| dc.subject.keywordPlus | CHICKEN | - |
| dc.subject.keywordPlus | FLAVOR | - |
| dc.subject.keywordPlus | MEAT | - |
| dc.subject.keywordAuthor | volatile compounds | - |
| dc.subject.keywordAuthor | irradiation | - |
| dc.subject.keywordAuthor | off-odor | - |
| dc.subject.keywordAuthor | radiolytic degradation | - |
| dc.subject.keywordAuthor | lipid oxidation | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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