Lipid Oxidation and Sensory Analysis of Cooked Pork and Turkey Stored under Modified Atmospheres

Autor:	Donald H. Kropf, Jane A. Bowers, Nancy L. Nolan
Rok vydání:	1989
Předmět:	biology Chemistry chemistry.chemical_element biology.organism_classification Sensory analysis Nitrogen chemistry.chemical_compound Lipid oxidation Carbon dioxide Frozen storage Food science Aroma Flavor Food Science
Zdroj:	Journal of Food Science. 54:846-849
ISSN:	1750-3841 0022-1147
Popis:	Precooked pork and turkey were stored at 4°C for 18 hr and at - 20°C for 3 months in vacuum and in atmospheres of air, carbon dioxide, and nitrogen. For both short-term refrigerated storage and long-term frozen storage, vacuum-packaging of precooked turkey and pork resulted in more meaty and less warmed-over flavor and aroma than the other packaging treatments. Samples stored in carbon dioxide and nitrogen atmospheres were less “oxidized” as indicated by sensory scores and TBA values than those stored in air but were more “oxidized” than vacuum-packaged meat. Warmed-over and rancid flavor and aroma scores correlated highly and consistently with TBA values, but inconsistently with the less sensitive fluorescence method. Vacuum-packaged turkey was darker and redder than other samples after frozen storage.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::435a499c8e5c94e7f49a3e15f788c7e4 https://doi.org/10.1111/j.1365-2621.1989.tb07896.x Zobrazit plný text záznamu Plný text