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LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1
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| Zeitschriftentitel: | Journal of Food Quality |
|---|---|
| Personen und Körperschaften: | , , |
| In: | Journal of Food Quality, 22, 1999, 6, S. 641-651 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
|
| Schlagwörter: |
| author_facet |
JO, CHEORUN AHN, DONG U. LEE, JEONG I. JO, CHEORUN AHN, DONG U. LEE, JEONG I. |
|---|---|
| author |
JO, CHEORUN AHN, DONG U. LEE, JEONG I. |
| spellingShingle |
JO, CHEORUN AHN, DONG U. LEE, JEONG I. Journal of Food Quality LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 Safety, Risk, Reliability and Quality Food Science |
| author_sort |
jo, cheorun |
| spelling |
JO, CHEORUN AHN, DONG U. LEE, JEONG I. 0146-9428 1745-4557 Wiley Safety, Risk, Reliability and Quality Food Science http://dx.doi.org/10.1111/j.1745-4557.1999.tb00277.x <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> LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT<sup>1</sup> Journal of Food Quality |
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10.1111/j.1745-4557.1999.tb00277.x |
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Allgemeines Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft |
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Wiley, 1999 |
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| title |
LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 |
| title_unstemmed |
LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 |
| title_full |
LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 |
| title_fullStr |
LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 |
| title_full_unstemmed |
LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 |
| title_short |
LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 |
| title_sort |
lipid and cholesterol oxidation, color changes, and volatile production in irradiated raw pork batters with different fat content<sup>1</sup> |
| topic |
Safety, Risk, Reliability and Quality Food Science |
| url |
http://dx.doi.org/10.1111/j.1745-4557.1999.tb00277.x |
| publishDate |
1999 |
| physical |
641-651 |
| description |
<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> |
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| author | JO, CHEORUN, AHN, DONG U., LEE, JEONG I. |
| author_facet | JO, CHEORUN, AHN, DONG U., LEE, JEONG I., JO, CHEORUN, AHN, DONG U., LEE, JEONG I. |
| author_sort | jo, cheorun |
| container_issue | 6 |
| container_start_page | 641 |
| container_title | Journal of Food Quality |
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| description | <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> |
| doi_str_mv | 10.1111/j.1745-4557.1999.tb00277.x |
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| imprint_str_mv | Wiley, 1999 |
| institution | DE-Ch1, DE-L229, DE-D275, DE-Bn3, DE-Brt1, DE-Zwi2, DE-D161, DE-Gla1, DE-Zi4, DE-15, DE-Pl11, DE-Rs1, DE-105, DE-14 |
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| spelling | JO, CHEORUN AHN, DONG U. LEE, JEONG I. 0146-9428 1745-4557 Wiley Safety, Risk, Reliability and Quality Food Science http://dx.doi.org/10.1111/j.1745-4557.1999.tb00277.x <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> LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT<sup>1</sup> Journal of Food Quality |
| spellingShingle | JO, CHEORUN, AHN, DONG U., LEE, JEONG I., Journal of Food Quality, LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1, Safety, Risk, Reliability and Quality, Food Science |
| title | LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 |
| title_full | LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 |
| title_fullStr | LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 |
| title_full_unstemmed | LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 |
| title_short | LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 |
| title_sort | lipid and cholesterol oxidation, color changes, and volatile production in irradiated raw pork batters with different fat content<sup>1</sup> |
| title_unstemmed | LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT1 |
| topic | Safety, Risk, Reliability and Quality, Food Science |
| url | http://dx.doi.org/10.1111/j.1745-4557.1999.tb00277.x |