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IRRADIATION DOSE AND TEMPERATURE EFFECTS ON THE SENSORY PROPERTIES OF TURKEY FRANKFURTERS.

Author(s) : BARBUT S., MAURER A. J., THAYER D. W.

Type of article: Article

Summary

EFFECTS WERE STUDIED OF GAMMA IRRADIATION (0, 0.5, 1.0 MEGARAD) ON SENSORY PROPERTIES OF TURKEY FRANKFURTER FORMULATIONS (2.5% SODIUM CHLORIDE, AND 1. 5% SODIUM CHLORIDE + 0.4% TRIPOLYPHOSPHATE) AT 275 AND 243 K (2 AND -30 DEG C). NO SIGNIFICANT CHANGE IN PRODUCT TENDERNESS WAS OBSERVED. THE 2.5% SODIUM CHLORIDE-TREATED NONIRRADIATED FRANKFURTERS RECEIVED HIGHER FRESHNESS SCORES AND HAD LESS OFF FLAVOUR THAN THE 2.5% IRRADIATED FRANKFURTERS. IRRADIATED LOW SALT PRODUCTS WITH PHOSPHATE WERE NOT SIGNIFICANTLY DIFFERENT FROM THE NONIRRADIATED PRODUCTS IN ANY OF THE COMPARISONS.

Details

  • Original title: IRRADIATION DOSE AND TEMPERATURE EFFECTS ON THE SENSORY PROPERTIES OF TURKEY FRANKFURTERS.
  • Record ID : 1989-1897
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 67 - n. 12
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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