STORAGE CHARACTERISTICS OF SOME IRRADIATED FOODS HELD AT VARIOUS TEMPERATURES ABOVE FREEZING. I. STUDIES WITH CHICKEN MEAT AND SWEET POTATOES

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

OSTI ID:4147440

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

Storage studies were carried out with irradiated chicken and sweet potatoes held at temperatures ranging ffrom 50 to 125 deg F for 8 to 10 months. Products stored at 50 and 68 F were still regarded as acceptable after eight to 10 months. Deterioration in quality occurred within one month when samples were stored at 125 deg F. With irradiated chicken shelf life was limited by: proteolytic enzyme action which resulted in poor texture; non-enzymatic browning. which caused undesirable color changes and presumalbly imparted a bitter off- flavor; and by the development of oxiditive rancidity, particularly at the lower storage temperatures. Internal corrosion of the metal container occurred during the storage of irradiatod sweet potatoes. This produceed a metallic flavor in the product and was the chief cause of loss of quality. Vitamin analysis for thiamin, riboflavin and pyridoxine indicatod that the amount of these vitamins destroyed by a sterilizing dose of cathode rays was comparable to the amount destroyod by conventional methods of thermal processing. Loss of vitamins in irradiated samples or heat-processed samples during storage at similar temperatures proceeded at about the same rate during storage (auth)

• Research Organization: Massachusetts Inst. of Tech., Cambridge
• NSA Number: NSA-15-002963
• OSTI ID: 4147440
• 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

CANNING
CATHODES
COLOR
CORROSION
ENZYMES
INDUSTRIAL APPLICATIONS OF ISOTOPES AND RADIATIONS
IRRADIATION
MEAT
OXIDATION
POTATOES
STERILIZATION
STORAGE
TEMPERATURE
VITAMINS