STORAGE CHARACTERISTICS OF SOME IRRADIATED FOODS HELD AT VARIOUS TEMPERATURES ABOVE FREEZING. II. STUDIES WITH PORK SAUSAGE AND SCALLOPS

Journal Article · Wed Jul 01 04:00:00 EDT 1959 · Food Technology (U.S.)

OSTI ID:4115548

Licciardello, J J; Nickerson, J T.R.; Proctor, B E; Campbell, C L

Storage studies were carried out with irradiated pork sausage and scallops held for 8 to 10 months at temperatures ranging from 50 to 125 deg F. Even after 8 months' storage at 50 deg F irradiated pork sausage was considered acceptable in flavor. At storage temperatures of 68 deg F or above. irradiated samples became unacceptable within 2 months. Irradiated scallops were considered to be acceptable after 10 montbs' storage at 50 to 68 deg F; however, a marked deterioration in quality occurred within 1 month in sampler held at 125 deg F. Nonenzymatic browning, which caused offflavor and color degradation. played the principal role in the deterioration of irradiated scallops during storage. but texture losses also occurred. In the case of irradiated pork sausage. texture change and associatod off-flavors due to proteolytic enzyme action chiefly contributed to loss of quality. Color changes and fat oxidation also occurred. (auth)

• Research Organization: Massachusetts Inst. of Tech., Cambridge
• NSA Number: NSA-15-002964
• OSTI ID: 4115548
• Journal Information: Food Technology (U.S.), Journal Name: Food Technology (U.S.) Vol. Vol: 13; ISSN FOTEA
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

COLOR
EFFICIENCY
ENZYMES
FATS
INDUSTRIAL APPLICATIONS OF ISOTOPES AND RADIATIONS
IRRADIATION
MEAT
OXIDATION
STORAGE
TEMPERATURE
TISSUES