Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids

Abstract The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion-type cooked beef sausages was investigated. Vacuum-packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 wee...
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Autor*in:	Abedi, Abdol-Samad [verfasserIn] Khaksar, Ramin Ferdousi, Roholla Komeilifanood, Rozita Azadnia, Ebrahim Eskandari, Soheyl

Format:	Artikel
Sprache:	Englisch

Erschienen:	2013

Schlagwörter:	Gamma irradiation Cooked beef sausage Fatty acid composition fatty acids Lipid oxidation

Anmerkung:	© AOCS 2013

Übergeordnetes Werk:	Enthalten in: Journal of the American Oil Chemists' Society - Springer Berlin Heidelberg, 1947, 91(2013), 3 vom: 20. Nov., Seite 421-427
Übergeordnetes Werk:	volume:91 ; year:2013 ; number:3 ; day:20 ; month:11 ; pages:421-427

Links:	Volltext

DOI / URN:	10.1007/s11746-013-2384-z

Katalog-ID:	OLC2068161354

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520			\|a Abstract The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion-type cooked beef sausages was investigated. Vacuum-packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids.
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allfields	10.1007/s11746-013-2384-z doi (DE-627)OLC2068161354 (DE-He213)s11746-013-2384-z-p DE-627 ger DE-627 rakwb eng 660 VZ Abedi, Abdol-Samad verfasserin aut Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids 2013 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2013 Abstract The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion-type cooked beef sausages was investigated. Vacuum-packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids. Gamma irradiation Cooked beef sausage Fatty acid composition fatty acids Lipid oxidation Khaksar, Ramin aut Ferdousi, Roholla aut Komeilifanood, Rozita aut Azadnia, Ebrahim aut Eskandari, Soheyl aut Enthalten in Journal of the American Oil Chemists' Society Springer Berlin Heidelberg, 1947 91(2013), 3 vom: 20. Nov., Seite 421-427 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:91 year:2013 number:3 day:20 month:11 pages:421-427 https://doi.org/10.1007/s11746-013-2384-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4219 AR 91 2013 3 20 11 421-427
spelling	10.1007/s11746-013-2384-z doi (DE-627)OLC2068161354 (DE-He213)s11746-013-2384-z-p DE-627 ger DE-627 rakwb eng 660 VZ Abedi, Abdol-Samad verfasserin aut Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids 2013 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2013 Abstract The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion-type cooked beef sausages was investigated. Vacuum-packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids. Gamma irradiation Cooked beef sausage Fatty acid composition fatty acids Lipid oxidation Khaksar, Ramin aut Ferdousi, Roholla aut Komeilifanood, Rozita aut Azadnia, Ebrahim aut Eskandari, Soheyl aut Enthalten in Journal of the American Oil Chemists' Society Springer Berlin Heidelberg, 1947 91(2013), 3 vom: 20. Nov., Seite 421-427 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:91 year:2013 number:3 day:20 month:11 pages:421-427 https://doi.org/10.1007/s11746-013-2384-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4219 AR 91 2013 3 20 11 421-427
allfields_unstemmed	10.1007/s11746-013-2384-z doi (DE-627)OLC2068161354 (DE-He213)s11746-013-2384-z-p DE-627 ger DE-627 rakwb eng 660 VZ Abedi, Abdol-Samad verfasserin aut Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids 2013 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2013 Abstract The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion-type cooked beef sausages was investigated. Vacuum-packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids. Gamma irradiation Cooked beef sausage Fatty acid composition fatty acids Lipid oxidation Khaksar, Ramin aut Ferdousi, Roholla aut Komeilifanood, Rozita aut Azadnia, Ebrahim aut Eskandari, Soheyl aut Enthalten in Journal of the American Oil Chemists' Society Springer Berlin Heidelberg, 1947 91(2013), 3 vom: 20. Nov., Seite 421-427 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:91 year:2013 number:3 day:20 month:11 pages:421-427 https://doi.org/10.1007/s11746-013-2384-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4219 AR 91 2013 3 20 11 421-427
allfieldsGer	10.1007/s11746-013-2384-z doi (DE-627)OLC2068161354 (DE-He213)s11746-013-2384-z-p DE-627 ger DE-627 rakwb eng 660 VZ Abedi, Abdol-Samad verfasserin aut Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids 2013 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2013 Abstract The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion-type cooked beef sausages was investigated. Vacuum-packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids. Gamma irradiation Cooked beef sausage Fatty acid composition fatty acids Lipid oxidation Khaksar, Ramin aut Ferdousi, Roholla aut Komeilifanood, Rozita aut Azadnia, Ebrahim aut Eskandari, Soheyl aut Enthalten in Journal of the American Oil Chemists' Society Springer Berlin Heidelberg, 1947 91(2013), 3 vom: 20. Nov., Seite 421-427 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:91 year:2013 number:3 day:20 month:11 pages:421-427 https://doi.org/10.1007/s11746-013-2384-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4219 AR 91 2013 3 20 11 421-427
allfieldsSound	10.1007/s11746-013-2384-z doi (DE-627)OLC2068161354 (DE-He213)s11746-013-2384-z-p DE-627 ger DE-627 rakwb eng 660 VZ Abedi, Abdol-Samad verfasserin aut Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids 2013 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS 2013 Abstract The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion-type cooked beef sausages was investigated. Vacuum-packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids. Gamma irradiation Cooked beef sausage Fatty acid composition fatty acids Lipid oxidation Khaksar, Ramin aut Ferdousi, Roholla aut Komeilifanood, Rozita aut Azadnia, Ebrahim aut Eskandari, Soheyl aut Enthalten in Journal of the American Oil Chemists' Society Springer Berlin Heidelberg, 1947 91(2013), 3 vom: 20. Nov., Seite 421-427 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:91 year:2013 number:3 day:20 month:11 pages:421-427 https://doi.org/10.1007/s11746-013-2384-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_183 GBV_ILN_2018 GBV_ILN_4012 GBV_ILN_4219 AR 91 2013 3 20 11 421-427
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author	Abedi, Abdol-Samad
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title_sort	influence of radiation processing of cooked beef sausage on its lipids
title_auth	Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids
abstract	Abstract The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion-type cooked beef sausages was investigated. Vacuum-packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids. © AOCS 2013
abstractGer	Abstract The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion-type cooked beef sausages was investigated. Vacuum-packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids. © AOCS 2013
abstract_unstemmed	Abstract The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion-type cooked beef sausages was investigated. Vacuum-packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids. © AOCS 2013
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container_issue	3
title_short	Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids
url	https://doi.org/10.1007/s11746-013-2384-z
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author2	Khaksar, Ramin Ferdousi, Roholla Komeilifanood, Rozita Azadnia, Ebrahim Eskandari, Soheyl
author2Str	Khaksar, Ramin Ferdousi, Roholla Komeilifanood, Rozita Azadnia, Ebrahim Eskandari, Soheyl
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doi_str	10.1007/s11746-013-2384-z
up_date	2024-07-03T17:49:47.128Z
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