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Effet de l'irradiation ionisante et de l'emballage sous atmosphère modifiée sur la qualité du blanc de dinde entier réfrigéré.

The effect of irradiation and modified atmosphere packaging on the quality of intact chill-stored turkey breast.

Auteurs : BAGOROGOZA K., BOWERS J., OKOT-KOTBER M.

Type d'article : Article

Résumé

Fresh skinless turkey breasts packaged in air or nitrogen gas were either irradiated or not and stored at 2 °C. Samples of raw and cooked turkey were evaluated by a descriptive panel at 2, 5, 8, 19, and 22 days of storage. Half of each cooked sample was stored for an additional 3 days and then evaluated. Color and tocopherol content were measured. Irradiation affected color, odor, flavor, and levels of alpha-tocopherol. Irradiation reduced alpha-tocopherol levels by 33%. Irradiated cooked turkey had less turkey flavor, but higher metallic flavor.

Détails

  • Titre original : The effect of irradiation and modified atmosphere packaging on the quality of intact chill-stored turkey breast.
  • Identifiant de la fiche : 2002-1412
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 66 - n. 2
  • Date d'édition : 03/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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