کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8983772 1109725 2005 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose level
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose level
چکیده انگلیسی
The effect of irradiation (0, 5 and 10 kGy) of vacuum-packaged Iberian dry-cured loin slices from pigs fed on concentrate (CON) or free-range reared (FRG) was studied in relation to colour changes, TBA-RS and hexanal content. Both, ionizing radiation and type of loin had a significant effect on the instrumental colour parameters of the samples. Irradiation resulted in significantly higher a*-values in both sets of loins, indicating a redder colour. Numerically calculated total colour difference (ΔE) changes were significantly less intense in CON vacuum-packaged dry-cured loin slices than in FRG samples and changed significantly at 10 kGy dose levels in both types of samples. TBA-RS numbers were significantly affected by irradiation dose and type of loin and increased linearly with dose in both types of slices. Increments in TBA-RS numbers in FRG loin slices was dose-dependent and was closely related to the type of dry-cured loin. Irradiation of dry-cured loin slices significantly increased hexanal contents in both groups of loins and the increases were dose-dependent and greater in FRG samples than in CON samples. Differences in the characteristics of the raw material and initial lipid oxidation level could play an important role in the irradiation-induced changes in vacuum-packaged dry-cured loin slices.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 69, Issue 4, April 2005, Pages 609-615
نویسندگان
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