TITLE

Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids

AUTHOR(S)
Abedi, Abdol‐Samad; Khaksar, Ramin; Ferdousi, Roholla; Komeilifanood, Rozita; Azadnia, Ebrahim; Eskandari, Soheyl
PUB. DATE
March 2014
SOURCE
Journal of the American Oil Chemists' Society (JAOCS);Mar2014, Vol. 91 Issue 3, p421
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion-type cooked beef sausages was investigated. Vacuum-packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids.
ACCESSION #
94763438

 

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