Volatile Production and Lipid Oxidation of Irradiated Cooked Sausage with Different Packaging

dc.contributor.author Ahn, Dong
dc.contributor.author Olson, D.
dc.contributor.author Ahn, Dong
dc.contributor.author Jo, C.
dc.contributor.author Jin, S.
dc.contributor.author Love, Jane
dc.date 2018-02-13T00:24:43.000
dc.date.accessioned 2020-07-02T07:00:40Z
dc.date.available 2020-07-02T07:00:40Z
dc.date.copyright Fri Jan 01 00:00:00 UTC 1999
dc.date.embargo 2012-08-18
dc.date.issued 1999
dc.description.abstract <p>Irradiation dose had a significant effect on the production of volatiles in both vacuum- and aerobic-packaged cooked pork sausage, but its effect on the thiobarbituric acid reactive substances (TBARS) values was minor. Storage increased the production of volatiles and changed the composition of volatiles only in aerobic-packaged sausage. Among the volatile components, 1-heptene and 1-nonene were influenced most by irradiation dose, and aldehydes by packaging type. The TBARS values and volatiles of vacuum-packaged irradiated cooked sausage had very low correlation.The TBARS, however, had very high correlation with the amount of aldehydes and total volatiles, and ketones and alcohols with long retention times in aerobic-packaged pork sausage. Heptene and 1-nonene could be used as indicators for irradiation, and propanal, pentanal, and hexanal for the oxygen-dependent changes of cooked meat. The results indicated that irradiation had some effect on lipid oxidation of cooked pork sausages, especially with aerobic packaging, but oxygen availability (packaging) to meat during storage had much stronger impact. The low correlations of irradiation-dependent volatiles (e.g., 1-heptene and 1-nonene) with TBARS values regardless of packaging and storage conditions indicated that volatile compounds responsible for irradiation odor were different from those of lipid oxidation odor in cooked pork sausages.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/swinereports_1998/64/
dc.identifier.articleid 1070
dc.identifier.contextkey 3232724
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath swinereports_1998/64
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/91161
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.relation.ispartofseries ASL R1622
dc.source.bitstream archive/lib.dr.iastate.edu/swinereports_1998/64/asl_1622.pdf|||Sat Jan 15 01:21:29 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.keywords ASL R1622
dc.title Volatile Production and Lipid Oxidation of Irradiated Cooked Sausage with Different Packaging
dc.type article
dc.type.genre meat
dspace.entity.type Publication
relation.isAuthorOfPublication d3386101-2f0d-4375-ab44-ac1addb6a9ad
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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