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Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content
Author(s) -
Jo C.,
Ahn D.U.
Publication year - 2000
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.1365-2621.2000.tb15992.x
Subject(s) - tbars , chemistry , food science , lipid oxidation , tocopherol , thiobarbituric acid , composition (language) , irradiation , antioxidant , hexanal , lipid peroxidation , biochemistry , vitamin e , linguistics , philosophy , physics , nuclear physics
Aerobic‐packaged sausage irradiated at 4.5 kGy had higher (P < 0.05) 2‐thiobarbituric acid reactive substances (TBARS) than those irradiated at 0 or 2.5 kGy at 0‐d storage. Generally, TBARS of aerobic‐ or vacuum‐packaged sausage prepared with lard were higher (P < 0.05) than those of sausage prepared with flaxseed oil or corn oil. The amount of 1‐heptene and 1‐nonene increased (P < 0.05) with increased irradiation doses. Aldehydes, ketones, and alcohols were not influenced by irradiation at 0‐d storage. However, irradiation accelerated lipid oxidation and increased the amount of aldehydes, ketones, and alcohols in aerobic‐packaged sausage during storage. The tocopherol content in the sausage influenced (P < 0.05) production of volatiles at different levels of unsaturated fatty acids.