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Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH
Author(s) -
Nam K.C.,
Ahn D.U.,
Du M.,
Jo C.
Publication year - 2001
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.1365-2621.2001.tb16109.x
Subject(s) - lipid oxidation , irradiation , food science , chemistry , odor , biochemistry , organic chemistry , antioxidant , physics , nuclear physics
Irradiation and storage increased lipid oxidation of normal and pale‐soft‐exudative (PSE) muscles, whereas dark‐firm‐dry (DFD) muscle was very stable and resistant to oxidative changes. Irradiation increased redness regardless of pork‐quality type, and the increases were proportional to irradiation dose. Irradiation increased the production of sulfur‐containing volatiles, but not lipid oxidation products. The total volatiles produced in normal and PSE pork were higher than the DFD pork. Some volatiles produced in meat by irradiation evaporated during storage under aerobic packaging conditions. Nonirradiated normal and DFD pork had higher odor preference scores than the nonirradiated PSE, but irradiation reduced the preference scores of all 3 pork‐quality types.