ABSTRACT: Raw turkey breasts were aerobically or vacuum-packaged, irradiated with a linear accelerator, and frozen for 0, 1.5, or 3 mo. Lipid oxidation, volatiles, color values, gas production, and oxidation-reduction potential of the samples were determined. Irradiation produced off-odor volatiles associated with lipid oxidation and sulfur-volatiles; the off-odor was much higher in aerobic packaging. Volatiles increased with irradiation dose, aerobic packaging, and storage time. Irradiation increased stable pink color with both aerobic and vacuum-packaging. Irradiation increased the production of carbon monoxide (CO) and reducing property, indicating that CO-myoglobin could be responsible for the pink color. Lipid oxidation and color changes were not related in irradiated frozen turkey
ملخص البحث
قسم البحث
مجلة البحث
Food Sci
المشارك في البحث
تصنيف البحث
1
عدد البحث
Vol. 67, No. 6
موقع البحث
http://www3.interscience.wiley.com/journal/118909826/abstract
سنة البحث
2002
صفحات البحث
PP. 2061-2066