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Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ahn, D. U. | - |
dc.contributor.author | Olson, D. G. | - |
dc.contributor.author | Jo, C. | - |
dc.contributor.author | Love, J. | - |
dc.contributor.author | Jin, S. K. | - |
dc.date.accessioned | 2024-08-08T01:51:56Z | - |
dc.date.available | 2024-08-08T01:51:56Z | - |
dc.date.created | 2019-12-13 | - |
dc.date.created | 2019-12-13 | - |
dc.date.issued | 1999-03 | - |
dc.identifier.citation | Journal of Food Science, Vol.64 No.2, pp.226-229 | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.uri | https://hdl.handle.net/10371/208805 | - |
dc.description.abstract | 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-pack aged 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. | - |
dc.language | 영어 | - |
dc.publisher | Institute of Food Technologists | - |
dc.title | Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage | - |
dc.type | Article | - |
dc.identifier.doi | 10.1111/j.1365-2621.1999.tb15870.x | - |
dc.citation.journaltitle | Journal of Food Science | - |
dc.identifier.wosid | 000080202700010 | - |
dc.identifier.scopusid | 2-s2.0-0032955514 | - |
dc.citation.endpage | 229 | - |
dc.citation.number | 2 | - |
dc.citation.startpage | 226 | - |
dc.citation.volume | 64 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, C. | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | MEAT FLAVOR | - |
dc.subject.keywordPlus | CHEMICAL-CHANGES | - |
dc.subject.keywordPlus | ELECTRON-BEAM | - |
dc.subject.keywordPlus | PORK PATTIES | - |
dc.subject.keywordPlus | CHICKEN | - |
dc.subject.keywordPlus | BEEF | - |
dc.subject.keywordPlus | IDENTIFICATION | - |
dc.subject.keywordAuthor | irradiation | - |
dc.subject.keywordAuthor | TBARS | - |
dc.subject.keywordAuthor | volatiles | - |
dc.subject.keywordAuthor | packaging | - |
dc.subject.keywordAuthor | pork sausage | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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