Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage

@inproceedings{Ahn2006VolatilesPA,
  title={Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage},
  author={Dong Uk Ahn and david. olson and Cheorun Jo and Jane Love and S. K. Jin},
  year={2006}
}
The authors are affiliated with the Dept. of Animal Science, Iowa State Univ., Ames, IA 50011-3150. Direct inquiries to Dr. D. U. Ahn. ABSTRACT Irradiation dose affected production of volatiles in vacuumand aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-packaged sausage. Among volatile components, 1-heptene and 1-nonene were influenced most by irradiation dose, and aldehydes by… CONTINUE READING