Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1892073 | Radiation Physics and Chemistry | 2009 | 4 Pages |
Abstract
The effect of γ-irradiation (4 and 9 kGy) and packaging on the lipolytic and oxidative processes in lipid fraction of Bulgarian fermented salami during storage at 5 °C was evaluated (1st, 15th and 30th days). No significant differences were observed in the amounts of total lipids (TL), total phospholipids (TPL) and acid number (AN) within the vacuum packed samples of salami treated with 4 and 9 kGy during storage. The changes in thiobarbituric acid reactive substances (TBARS) depended mainly on the irradiation dose applied and did not exceed 1.37 mg/kg in all groups. The most intensive lipolytic and oxidative processes and the lowest sensory assessment were found in the non-packed irradiated (9 kGy) samples.
Related Topics
Physical Sciences and Engineering
Physics and Astronomy
Radiation
Authors
T. Bakalivanova, S. Grigorova, N. Kaloyanov,