LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1

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Bibliographische Detailangaben
Zeitschriftentitel:	Journal of Food Quality
Personen und Körperschaften:	JO, CHEORUN, AHN, DONG U., LEE, JEONG I.
In:	Journal of Food Quality, 22, 1999, 6, S. 641-651
Format:	E-Article
Sprache:	Englisch
veröffentlicht:	Wiley
Schlagwörter:	Safety, Risk, Reliability and Quality Food Science

Details
Zusammenfassung:	<jats:title>ABSTRACT</jats:title><jats:p>An emulsion‐type product was prepared to determine the effect of irradiation on lipid and cholesterol oxidation, color change, and volatile production in raw pork with different fat contents. Lipid oxidation increased with an increase in fat content or irradiation dose. Irradiated batters had higher cholesterol oxides than nonirradiated, and the major cholesterol oxides formed in irradiated pork batters were 7α‐ and 7β‐hydroxycholesterol. Hunter color a‐ and b‐values of raw pork batters were decreased by irradiation regardless of fat content. Irradiation increased the amount ofvolatiles significantly. Although lipid oxidation of high fat products (10 and 15% fat) was higher than that of low fat products (4%), high fat products did not always produce greater amount of volatiles. In summary, irradiation increased lipid and cholesterol oxidation, volatiles production and had detrimental effects on the color of raw pork batters under aerobic condition.</jats:p>
Umfang:	641-651
ISSN:	0146-9428 1745-4557
DOI:	10.1111/j.1745-4557.1999.tb00277.x