کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5132719 | 1492055 | 2017 | 8 صفحه PDF | دانلود رایگان |
- Irradiation and nitrite effects on sausages color and lipid oxidation were evaluated.
- Higher radiation doses increased the redox potential and TBARS values.
- Higher addition of nitrite increase residual nitrite and reduce the TBARS values.
- Hue color of the mortadellas was reduced by nitrite and raised by radiation.
- Nitrite levels of â¼75Â ppm decreased the deleterious effects of high dose irradiation.
The effects of different doses of gamma radiation (0-20Â kGy) on the color and lipid oxidation of mortadella prepared with increasing nitrite levels (0-300Â ppm) were evaluated using a central composite rotatable design. Higher radiation doses increased the redox potential, promoted the lipid oxidation and elevating the hue color of the mortadellas. Nevertheless, higher addition of sodium nitrite elevated the residual nitrite content, reduced the lipid oxidation and promoted the increase of redness and the reduce of hue color of the mortadellas, regardless of the radiation dose applied. Nitrite addition had a greater effect than irradiation on the quality parameters evaluated, and even at low levels (â¼75Â ppm), its use decreased the deleterious effects of irradiation at doses as high as 20Â kGy.
Journal: Food Chemistry - Volume 237, 15 December 2017, Pages 232-239