Flavor and textural changes in radappertized chicken as affected by irradiation temperature, NaCl, and phosphate additions. [Gamma radiation]

Journal Article · Sat Jan 01 04:00:00 EST 1977 · J. Food Sci.; (United States)

OSTI ID:7142788

Shults, G W; Cohen, J S; Mason, V C; Wierbicki, E

The effects of food-grade phosphates; sodium tripolyphosphate (TPP), tetrasodium pyrophosphate (PP), a mixture of tripolyphosphate and hexametaphosphate (HMP), and sodium chloride additions (0.05, 1.0, and 1.5 percent) in irradiated boneless chicken rolls were studied. Temperatures during irradiation processing were 0/sup 0/C, -30/sup 0/C, and -80/sup 0/C, and all samples received a 45 to 56 kJ/kg dose. Samples were evaluated for sensory characteristics and preference by technological or consumer type panels. Textural differences were determined using a Kramer Shear Press. Reflectance values at 640 nm were obtained using a reflectometer. The sensory characteristics and preference of the chicken rolls were significantly affected by temperature during irradiation. Samples irradiated at 0/sup 0/C were rated lower in preference and had higher intensities for off-odor and irradiation flavor. No significant differences were found between samples irradiated in a range of -30/sup 0/C to -80/sup 0/C. Shear press values increased and reflectance values decreased with the lowering of the irradiation temperatures. The addition of a small amount of salt with 0.5 percent tripolyphosphate significantly improved the preference ratings of irradiated chicken rolls. No differences in the sensory characteristics were found between roll samples with 0.5 percent additions of TPP, PP, or a TPP and HMP combination. Shear press values were significantly affected by the addition of NaCl and TPP in both irradiated and nonirradiated samples.

• Research Organization: Army Natick R and D Command, MA
• OSTI ID: 7142788
• Journal Information: J. Food Sci.; (United States), Journal Name: J. Food Sci.; (United States) Vol. 42:4; ISSN JFDSA
• Country of Publication: United States
• Language: English

Related Subjects

560132* -- Radiation Effects on Microorganisms-- Food Preservation-- (-1987)
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
ALKALI METAL COMPOUNDS
ANIMALS
BIOLOGICAL EFFECTS
BIOLOGICAL RADIATION EFFECTS
BIRDS
CHICKENS
CHLORIDES
CHLORINE COMPOUNDS
ELECTROMAGNETIC RADIATION
FLAVOR
FOWL
GAMMA RADIATION
HALIDES
HALOGEN COMPOUNDS
IONIZING RADIATIONS
ORGANOLEPTIC PROPERTIES
OXYGEN COMPOUNDS
PHOSPHATES
PHOSPHORUS COMPOUNDS
RADIATION EFFECTS
RADIATIONS
RADIOSTERILIZATION
SODIUM CHLORIDES
SODIUM COMPOUNDS
STERILIZATION
TEMPERATURE DEPENDENCE
VERTEBRATES