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The preliminary study on peculiar flavor from irradiated dried duck

Journal Article:

Abstract

Peculiar flavor may be induced from irradiative preservation of meat with higher dose. The study on the irradiation of dried duck indicated that peculiar flavor is produced by a threshold of 1.5 kGy and intensifies with the increase of dose. The flavor primarily comes from muscle of dried duck especially from its water soluble protein. With the increase of dose, volatile carbonyl compounds, amines and sulfur compounds increased significantly. Paper chromatography analysis shows that two new volatile carbonyl compounds (R[sub f] =0.23 and 0.28) and a new volatile amine-propamine are induced by irradiation. This compounds may be the source of peculiar flavor in irradiated dried duck.
Authors:
Zongju, Li; Zongdao, Chen; Denyi, Xu [1] 
  1. Southwest Agricultural Univ., Chongqing, SC (China)
Publication Date:
Nov 01, 1992
Product Type:
Journal Article
Reference Number:
AIX-25-002697; EDB-94-008715
Resource Relation:
Journal Name: Journal of Radiation Research and Radiation Processing (Fushe Yanjiu Yu Fushe Gongyi Xuebao); (China); Journal Volume: 10:4
Subject:
60 APPLIED LIFE SCIENCES; MEAT; RADIOPRESERVATION; WHOLESOMENESS; CHEMICAL RADIATION EFFECTS; DOSE-RESPONSE RELATIONSHIPS; DUCKS; FLAVOR; GAMMA RADIATION; PROTEINS; ANIMALS; BIRDS; ELECTROMAGNETIC RADIATION; FOOD; FOWL; IONIZING RADIATIONS; IRRADIATION; ORGANIC COMPOUNDS; ORGANOLEPTIC PROPERTIES; PRESERVATION; RADIATION EFFECTS; RADIATIONS; VERTEBRATES; 553004* - Agriculture & Food Technology- Food Protection & Preservation- (1987-)
OSTI ID:
5594437
Country of Origin:
China
Language:
Chinese
Other Identifying Numbers:
Journal ID: ISSN 1000-3436; CODEN: FYYXEA
Submitting Site:
INIS
Size:
Pages: 249-251
Announcement Date:

Journal Article:

Citation Formats

Zongju, Li, Zongdao, Chen, and Denyi, Xu. The preliminary study on peculiar flavor from irradiated dried duck. China: N. p., 1992. Web.
Zongju, Li, Zongdao, Chen, & Denyi, Xu. The preliminary study on peculiar flavor from irradiated dried duck. China.
Zongju, Li, Zongdao, Chen, and Denyi, Xu. 1992. "The preliminary study on peculiar flavor from irradiated dried duck." China.
@misc{etde_5594437,
title = {The preliminary study on peculiar flavor from irradiated dried duck}
author = {Zongju, Li, Zongdao, Chen, and Denyi, Xu}
abstractNote = {Peculiar flavor may be induced from irradiative preservation of meat with higher dose. The study on the irradiation of dried duck indicated that peculiar flavor is produced by a threshold of 1.5 kGy and intensifies with the increase of dose. The flavor primarily comes from muscle of dried duck especially from its water soluble protein. With the increase of dose, volatile carbonyl compounds, amines and sulfur compounds increased significantly. Paper chromatography analysis shows that two new volatile carbonyl compounds (R[sub f] =0.23 and 0.28) and a new volatile amine-propamine are induced by irradiation. This compounds may be the source of peculiar flavor in irradiated dried duck.}
journal = {Journal of Radiation Research and Radiation Processing (Fushe Yanjiu Yu Fushe Gongyi Xuebao); (China)}
volume = {10:4}
journal type = {AC}
place = {China}
year = {1992}
month = {Nov}
}