Aerobic‐packaged sausage irradiated at 4.5 kGy had higher (P < 0.05) 2‐thiobarbituric acid reactive substances (TBARS) than those irradiated at 0 or 2.5 kGy at 0‐d storage. Generally, TBARS of aerobic‐ or vacuum‐packaged sausage prepared with lard were higher (P < 0.05) than those of sausage prepared with flaxseed oil or corn oil. The amount of 1‐heptene and 1‐nonene increased (P < 0.05) with increased irradiation doses. Aldehydes, ketones, and alcohols were not influenced by irradiation at 0‐d storage. However, irradiation accelerated lipid oxidation and increased the amount of aldehydes, ketones, and alcohols in aerobic‐packaged sausage during storage. The tocopherol content in the sausage influenced (P < 0.05) production of volatiles at different levels of unsaturated fatty acids.
No takes yet. Share an insight, caveat, or question.
Jo et al. (2000) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: