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Utilisation d'emballages doubles pour prévenir le rosissement, la mauvaise odeur, et l'oxydation lipidique de filets de porc traités par irradiation ionisante.

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

Auteurs : NAM K. C., MIN B. R., LEE S. C., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Prevention of pinking, off-odour, and lipid oxidation in irradiated pork loin using double packaging.
  • Identifiant de la fiche : 2004-2879
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 69 - n. 3
  • Date d'édition : 04/2004
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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