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Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties
Author(s) -
Nam K.C.,
Prusa K.J.,
Ahn D.U.
Publication year - 2002
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.1365-2621.2002.tb08789.x
Subject(s) - food science , chemistry , lipid oxidation , sesamol , odor , irradiation , tbars , antioxidant , hexanal , sulfur , lipid peroxidation , biochemistry , organic chemistry , physics , nuclear physics
The effects of added antioxidants on the oxidative quality changes of irradiated pork patties were studied. Lipid oxidation (TBARS) was not a concern, even in aerobically packaged irradiated pork patties when antioxidants were added. Irradiation produced sulfur compounds, such as dimethyl sulfide and dimethyl disulfide, responsible for irradiation off‐odor. The addition of gallate + tocopherol or sesamol + tocopherol was effective in reducing the sulfur volatiles, but had no effect on the redness of irradiated raw pork patties. Aerobic packaging was highly effective in reducing sulfur volatiles and off‐odor from irradiated meat during storage. Antioxidants had little effect on the sensory characteristics and consumer acceptance of irradiated pork, and consumers did not consider the red color of irradiated raw pork as a quality defect.