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Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage
Author(s) -
Ahn D. U.,
Olson D. G.,
Jo C.,
Love J.,
Jin S. K.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15870.x
Subject(s) - lipid oxidation , food science , irradiation , chemistry , food preservation , production (economics) , biochemistry , physics , nuclear physics , antioxidant , economics , macroeconomics
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‐packaged 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.