Effect of Gamma-Irradiation on Trans Fatty Acid, Free Amino Acid and Sensory Evaluation of Dry-fermented Sausage

Authors :: Suk-Nam Kang
Il-Suk Kim
D.U. Ahn
Mi-Ra Yang
Cheorun Jo
Source :: Korean Journal for Food Science of Animal Resources. 31:580-587
Publication Year :: 2011
Publisher :: Korean Society for Food Science of Animal Resources, 2011.
Abstract: In this study, the effects of gamma-irradiation (1, 2 and 4 kGy) on texture profiles, fatty acid composition, free amino acids and sensory evaluation of dry-fermented sausage were evaluated. The hardness and adhesiveness of irradiated samples were significantly lower (p

Subjects :: chemistry.chemical_classification
food and beverages
Fatty acid
Glutamic acid
Amino acid
chemistry
Saturated fatty acid
Aspartic acid
Animal Science and Zoology
Fermentation
Food science
Flavor
Unsaturated fatty acid
Food Science

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