Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat
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- 作者：Xi Feng ; Sun Hee Moon ; Hyun Yong Lee ; Dong Uk Ahn ; duahn@iastate.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Irradiation ; Lipid oxidation ; Protein oxidation ; Volatile compounds ; Color changes ; Off-odor
- 刊名：Radiation Physics and Chemistry
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：130
- 期：Complete
- 页码：40-46
- 全文大小：641 K
文摘
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Lipid/protein oxidation was accelerated in raw turkey breast meat by irradiation.
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Redness in raw turkey meat increased after irradiation.
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Volatile profiles of sarcoplasmic proteins were most affected by irradiation.
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Dimethyl disulfide and hexanal are responsible for the irradiation off-odor.