Effect of irradiation and packaging on lipid fraction of Bulgarian salami during storage

被引：8

作者：

Bakalivanova, T. ^{[2
]}

Grigorova, S. ^{[2
]}

Kaloyanov, N. ^{[1
]}

机构：

[1] Univ Chem Technol & Met, Dept Organ Chem, BU-1756 Sofia, Bulgaria

[2] Inst Cryobiol & Nutr Technol, Sofia 1407, Bulgaria

来源：

RADIATION PHYSICS AND CHEMISTRY | 2009年 / 78卷 / 04期

关键词：

Irradiation; Salami; Vacuum package; Total phospholipids; Acid number; Hydroperoxide number; TBARS; Sensory evaluation; ANTIOXIDANTS; OXIDATION; PORK; STABILITY; COLOR; MEAT; PATTIES; GAMMA;

D O I：

10.1016/j.radphyschem.2008.12.005

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The effect of gamma-irradiation (4 and 9 kGy) and packaging on the lipolytic and oxidative processes in lipid fraction of Bulgarian fermented salami during storage at 5 degrees C was evaluated (1st, 15th and 30th days). No significant differences were observed in the amounts of total lipids (TL), total phospholipids (TPL) and acid number (AN) within the vacuum packed samples of salami treated with 4 and 9 kGy during storage. The changes in thiobarbituric acid reactive substances (TBARS) depended mainly on the irradiation dose applied and did not exceed 1.37 mg/kg in all groups. The most intensive lipolytic and oxidative processes and the lowest sensory assessment were found in the non-packed irradiated (9 kGy) samples. (C) 2008 Elsevier Ltd All rights reserved..

引用

页码：273 / 276

页数：4

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