The Improvement of Color and Shelf Life of Ham by Gamma Irradiation-Reference-Cited by-同舟云学术

The Improvement of Color and Shelf Life of Ham by Gamma Irradiation

Published:1999-10-01 Issue:10 Volume:62 Page:1162-1166
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

BYUN MYUNG-WOO¹,LEE JU-WOON¹,YOOK HONG-SUN¹,LEE KYONG-HAENG¹,KIM KYOUNG-PYO¹

Affiliation:

1. Department of Food Irradiation, Korea Atomic Energy Research Institute, Yusong, P.O. Box 105, Taejon, 305–353, Korea

Abstract

This study was undertaken to determine if gamma irradiation can circumvent the need for sodium nitrite to obtain and maintain the desired color of pork loin ham. A dose of 5 kGy was observed to be as effective as the use of 200 ppm of sodium nitrite to provide and maintain the desired color of the product for 30 days. Peroxidation of the product was reduced with addition of sodium nitrite but increased with irradiation. However, organoleptic quality of the irradiated ham without added sodium nitrite was acceptable.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/62/10/1162/1670605/0362-028x-62_10_1162.pdf

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