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Volatiles and oxidative changes in irradiated pork sausage with different fatty acid composition and tocopherol content
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 | 2000-03 | - |
dc.identifier.citation | Journal of Food Science, Vol.65 No.2, pp.270-275 | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.uri | https://hdl.handle.net/10371/208789 | - |
dc.description.abstract | Aerobic-packaged sausage irradiated at 4.5 kGy had higher (P < 0.05) 2-thiobarbituric acid reactive substances (TBARS) than those irradiated at 0 or 2.5 kGy at 0-d storage. Generally, TEARS of aerobic- or vacuum-packaged sausage prepared with lard were higher (P < 0.05) than those of sausage prepared with flaxseed oil or corn oil. The amount of 1-heptene and 1-nonene increased (P < 0.05) with increased irradiation doses. Aldehydes, ketones, and alcohols were not influenced by irradiation at 0-d storage. However, Irradiation accelerated lipid oxidation and increased the amount of aldehydes, ketones, and alcohols in aerobic-packaged sausage during storage. The tocopherol content in the sausage influenced (P < 0.05) production of volatiles at different levels of unsaturated fatty acids. | - |
dc.language | 영어 | - |
dc.publisher | Institute of Food Technologists | - |
dc.title | Volatiles and oxidative changes in irradiated pork sausage with different fatty acid composition and tocopherol content | - |
dc.type | Article | - |
dc.identifier.doi | 10.1111/j.1365-2621.2000.tb15992.x | - |
dc.citation.journaltitle | Journal of Food Science | - |
dc.identifier.wosid | 000086590100017 | - |
dc.identifier.scopusid | 2-s2.0-0034052650 | - |
dc.citation.endpage | 275 | - |
dc.citation.number | 2 | - |
dc.citation.startpage | 270 | - |
dc.citation.volume | 65 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, C | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | VITAMIN-E SUPPLEMENTATION | - |
dc.subject.keywordPlus | LIPID OXIDATION | - |
dc.subject.keywordPlus | ALPHA-TOCOPHEROL | - |
dc.subject.keywordPlus | TURKEY MEAT | - |
dc.subject.keywordPlus | CHICKEN | - |
dc.subject.keywordPlus | ANTIOXIDANTS | - |
dc.subject.keywordPlus | STABILITY | - |
dc.subject.keywordPlus | RADIATION | - |
dc.subject.keywordPlus | PRODUCTS | - |
dc.subject.keywordPlus | PATTIES | - |
dc.subject.keywordAuthor | fatty acid | - |
dc.subject.keywordAuthor | irradiation | - |
dc.subject.keywordAuthor | lipid oxidation | - |
dc.subject.keywordAuthor | volatiles | - |
dc.subject.keywordAuthor | pork sausage | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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