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Prevention of pinking, off-odour, and lipid oxidation in irradiated pork loin using double packaging.

Author(s) : NAM K. C., MIN B. R., LEE S. C., et al.

Type of article: Article

Summary

Lipid oxidation, colour, volatiles, and sensory evaluation of double-packaged pork loin were determined to establish a modified packaging method that can improve the quality of irradiated pork loins. Vacuum-packaged irradiated samples produced dimethyl sulphide and dimethyl disulphide responsible for irradiation off-odour, whereas lipid oxidation was promoted under aerobic conditions. Exposing double-packaged irradiated pork to aerobic conditions for 1 to 3 days was effective in controlling both lipid oxidation and irradiation off-odour. Sensory panels could distinguish the decrease in irradiation off-odour intensities. However, carbon monoxide heme pigments, responsible for the increased redness by irradiation, were not effectively controlled by double packaging alone.

Details

  • Original title: Prevention of pinking, off-odour, and lipid oxidation in irradiated pork loin using double packaging.
  • Record ID : 2004-2879
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 69 - n. 3
  • Publication date: 2004/04
  • Document available for consultation in the library of the IIR headquarters only.

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