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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.authorAhn, D. U.-
dc.contributor.authorOlson, D. G.-
dc.contributor.authorJo, C.-
dc.contributor.authorLove, J.-
dc.contributor.authorJin, S. K.-
dc.date.accessioned2024-08-08T01:51:56Z-
dc.date.available2024-08-08T01:51:56Z-
dc.date.created2019-12-13-
dc.date.created2019-12-13-
dc.date.issued1999-03-
dc.identifier.citationJournal of Food Science, Vol.64 No.2, pp.226-229-
dc.identifier.issn0022-1147-
dc.identifier.urihttps://hdl.handle.net/10371/208805-
dc.description.abstractIrradiation 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.language영어-
dc.publisherInstitute of Food Technologists-
dc.titleVolatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage-
dc.typeArticle-
dc.identifier.doi10.1111/j.1365-2621.1999.tb15870.x-
dc.citation.journaltitleJournal of Food Science-
dc.identifier.wosid000080202700010-
dc.identifier.scopusid2-s2.0-0032955514-
dc.citation.endpage229-
dc.citation.number2-
dc.citation.startpage226-
dc.citation.volume64-
dc.description.isOpenAccessY-
dc.contributor.affiliatedAuthorJo, C.-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.subject.keywordPlusMEAT FLAVOR-
dc.subject.keywordPlusCHEMICAL-CHANGES-
dc.subject.keywordPlusELECTRON-BEAM-
dc.subject.keywordPlusPORK PATTIES-
dc.subject.keywordPlusCHICKEN-
dc.subject.keywordPlusBEEF-
dc.subject.keywordPlusIDENTIFICATION-
dc.subject.keywordAuthorirradiation-
dc.subject.keywordAuthorTBARS-
dc.subject.keywordAuthorvolatiles-
dc.subject.keywordAuthorpackaging-
dc.subject.keywordAuthorpork sausage-
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  • College of Agriculture and Life Sciences
  • Department of Agricultural Biotechnology
Research Area Analysis, evaluation, and development of quality and process of animal-origin foods, Development of non-thermal process for improvement of safety of animal-origin foods, Understanding of muscle biology and cultured muscle production

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