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Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Chen, X. | - |
dc.contributor.author | Jo, C. | - |
dc.contributor.author | Lee, J. I. | - |
dc.contributor.author | Ahn, D. U. | - |
dc.date.accessioned | 2024-08-08T01:51:57Z | - |
dc.date.available | 2024-08-08T01:51:57Z | - |
dc.date.created | 2019-12-13 | - |
dc.date.created | 2019-12-13 | - |
dc.date.issued | 1999-01 | - |
dc.identifier.citation | Journal of Food Science, Vol.64 No.1, pp.16-19 | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.uri | https://hdl.handle.net/10371/208807 | - |
dc.description.abstract | Changes were measured in TBARS, color, and volatiles of irradiated (4.5 kGy) pork patties with antioxidants (sesamol, quercetin, rutin, EHT, and rosemary oleoresin) during 7 days storage at 4 degrees C, Irradiation accelerated lipid oxidation of raw pork during storage. However, irradiation before cooking did not influence lipid oxidation of cooked pork during storage, Sesamol, quercetin, and BHT were effective in both irradiated raw and cooked pork during 7-days storage, Rosemary oleoresin and rutin were effective only in irradiated raw pork for 3 days, Hexanal, propanal and higher boiling components were well correlated (P < 0.01) with TBARS in cooked pork, Generation of volatiles was reduced by sesamol and quercetin, but the effects of antioxidants on color changes of raw pork patties were minor and inconsistent. | - |
dc.language | 영어 | - |
dc.publisher | Institute of Food Technologists | - |
dc.title | Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants | - |
dc.type | Article | - |
dc.identifier.doi | 10.1111/j.1365-2621.1999.tb09852.x | - |
dc.citation.journaltitle | Journal of Food Science | - |
dc.identifier.wosid | 000079019700004 | - |
dc.identifier.scopusid | 2-s2.0-0033047854 | - |
dc.citation.endpage | 19 | - |
dc.citation.number | 1 | - |
dc.citation.startpage | 16 | - |
dc.citation.volume | 64 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, C. | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | GAMMA-RADIATION | - |
dc.subject.keywordPlus | GROUND-BEEF | - |
dc.subject.keywordPlus | FLAVONOIDS | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | TURKEY | - |
dc.subject.keywordPlus | CHICKEN | - |
dc.subject.keywordPlus | MEATS | - |
dc.subject.keywordPlus | OIL | - |
dc.subject.keywordAuthor | natural antioxidants | - |
dc.subject.keywordAuthor | lipid oxidation | - |
dc.subject.keywordAuthor | volatiles | - |
dc.subject.keywordAuthor | irradiation | - |
dc.subject.keywordAuthor | pork | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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