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Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products
- Source :
- Radiation Physics and Chemistry. 127:27-33
- Publication Year :
- 2016
- Publisher :
- Elsevier BV, 2016.
-
Abstract
- Irradiation had little effects on the thiobarbituric acid reactive substances (TBARS) values in ready-to-eat (RTE) turkey meat products, while it increased protein oxidation at 4.5 kGy. The volatile profile analyses indicated that the amount of sulfur compounds increased linearly as doses increased in RTE turkey meat products. By correlation analysis, a positive correlation was found between benzene/ benzene derivatives and alcohols with lipid oxidation, while aldehydes, ketones and alkane, alkenes and alkynes were positively correlated with protein oxidation. Principle component analysis showed that irradiated meat samples can be discriminated by two categories of volatile compounds: Strecker degradation products and radiolytic degradation products. The cluster analysis of volatile data demonstrated that low-dose irradiation had minor effects on the volatile profile of turkey sausages (
- Subjects :
- Alkane
chemistry.chemical_classification
Radiation
Chromatography
Thiobarbituric acid
0402 animal and dairy science
chemistry.chemical_element
04 agricultural and veterinary sciences
Protein oxidation
040401 food science
040201 dairy & animal science
Sulfur
Strecker degradation
chemistry.chemical_compound
0404 agricultural biotechnology
chemistry
Lipid oxidation
TBARS
Benzene
Subjects
Details
- ISSN :
- 0969806X
- Volume :
- 127
- Database :
- OpenAIRE
- Journal :
- Radiation Physics and Chemistry
- Accession number :
- edsair.doi...........685cab5f68ce2378df2927160e6e61c1