Title of article :
Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions
Ahn، نويسنده , , D.U and Nam، نويسنده , , K.C. and Du، نويسنده , , M. and Jo، نويسنده , , C.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2001
Normal, pale soft exudative (PSE) and dark firm dry (DFD) pork Longissimus dorsi muscles were vacuum packaged, irradiated at 0 or 4.5 kGy and stored at 4°C for 10 days. Volatile production from pork loins was determined at Day 0 and Day 10 of storage at 4°C. With both aerobic and vacuum packaging, irradiation increased the production of sulfur-containing volatiles (carbon disulfide, mercaptomethane, dimethyl sulfide, methyl thioacetate and dimethyl disulfide) in all three pork conditions at Day 0 but did not increase hexanal – the major indicator volatile of lipid oxidation. The PSE pork produced the lowest amount of total sulfur-containing volatiles in both aerobically and vacuum-packaged pork at Day 0. The majority of sulfur-containing volatiles produced in meat by irradiation disappeared during the 10-day storage period under aerobic packaging conditions. With vacuum packaging, however, all the volatiles produced by irradiation remained in the packaging bag during storage. Irradiation had no relationship with lipid oxidation-related volatiles (e.g. hexanal) in both aerobic and vacuum-packaged raw pork. The DFD muscle was very stable and resistant to oxidative changes in both irradiated and nonirradiated pork during storage, suggesting that irradiation can significantly increase the utilization of raw DFD pork and greatly benefit the pork industry.
Off-odor , lipid oxidation , Meat conditions , volatiles , Packaging , Irradiation
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