کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2087061 | 1545554 | 2009 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5Â kGy and 10Â kGy) during refrigerated storage
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Iberian dry-cured loin is a high sensory quality meat product with increasing projection in external markets Irradiation has shown to be an effective method to control pathogen and spoilage microorganisms in meat and meat products. However, e-beam irradiation can promote colour and oxidation changes that could modify their sensory characteristics. The study aimed the evaluation of e-beam irradiation at two levels (5 and 10Â kGy) - higher doses than those that could be necessary to control pathogen microorganisms in this kind of product - on colour changes and lipid oxidation at vacuum-packed slices of Iberian dry-cured loin during subsequent extended chilled storage. E-beam treatment induced changes in colour and lipid oxidation in sliced Iberian dry-cured loin immediately after treatment and subsequent refrigerated storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 10, Issue 4, October 2009, Pages 495-499
Journal: Innovative Food Science & Emerging Technologies - Volume 10, Issue 4, October 2009, Pages 495-499
نویسندگان
Ramón Cava, Ruth Tárrega, Rosario RamÃrez, Juan Atanasio Carrasco,