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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 248 - 257 (10page)
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초록· 키워드
오류제보하기
Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determined. Chicken breast treated with antioxidants (none, sesamol+a-tocopherol) was used to process restructured chicken breast rolls. The sliced rolls were vacuum, aerobic, or double packaged (vacuum for 7 d then aerobic for 3 d) and electron beam irradiated at 2.5 kGy. Color, 2-thiobarbituric acid reactive substances (TBARS), oxidation reduction potentials (ORP), and volatile profiles of the samples were determined at 0 and 10 d. Irradiation made restructured chicken rolls redder (p<0.05), and the increased redness was more distinct in irradiated vacuum-packaged than irradiated aerobic or double packaged meats. TBARS values of antioxidant-treated double packaged rolls were lower than even nonirradiated vacuum-packaged meat, and those were distinct at 10 d (p<0.05). ORP and lipid oxidation values were lower in irradiated vacuum and double packaged samples than those in irradiated aerobic packaged ones at 0 d (p<0.05). Irradiation of restructured chicken rolls increased the amount of total volatiles. Considerable amounts of off-odor volatiles were reduced or not detected by double packaging and antioxidant treatment at 10 d. Therefore, the combined use of antioxidants and double packaging would be useful to reduce redness and control the oxidative quality changes of irradiated restructured chicken rolls
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참고문헌 (35)
참고문헌 신청
Ahn, D. U. / 2000 / Analysis of volatile components and the sensory characteristics of irradiated raw pork / Meat Sci 54:209~215
Ahn, D. U. / 2001 / Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions / Meat Sci 57:419~426
Ahn, D. U. / 1998 / Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties / Meat Sci 47:27~39
Brewer, S. / 2004 / Irradiation effects on meat color-A review / Meat Sci 68:1~17
Chen, X. / 1998 / Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+ or ultraviolet light / J. Am. Oil Chem. Soc 75:1717~1721
Ahn, D. U. / 2001 / Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions / Meat Sci 57:419~426
Ahn, D. U. / 1998 / Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties / Meat Sci 47:27~39
Brewer, S. / 2004 / Irradiation effects on meat color-A review / Meat Sci 68:1~17
Chen, X. / 1998 / Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+ or ultraviolet light / J. Am. Oil Chem. Soc 75:1717~1721
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