Abstract
Effects were studied of gamma irradiation (0, 0.5, 1.0 Mrad) on selected sensory properties of two turkey frankfurter formulations (2.5% NaCl, and 1.5% NaCl + .4% tripolyphosphate) at two irradiation temperatures (2 C and −30 C). In the ten different combinations tested, no significant change in product tenderness was observed. The 2.5%-NaCl-treated nonirradiated frankfurters received higher freshness scores and had less off flavor than the 2.5% irradiated frankfurters. The magnitude of difference was not always significant. Irradiated low salt products with phosphate were not significantly different from the nonirradiated products in any of the comparisons.
Published Version
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