|
KMID : 0380619730050020089
|
|
Korean Journal of Food Science and Technology
1973 Volume.5 No. 2 p.89 ~ p.94
|
|
|
Studies on the Preservation of Pork Sausage by Gamma Radiation
|
|
|
|
|
Abstract
|
|
|
Discoloration by heating and gamma-radiation of aqueous solutions of two coal-tar food dyes used in meat products was observed.
Tartrazin with sodium tri-polyphosphate or cinnamon oil was slightly discolorized by heating at 75℃, but Amaranth was comparatively resistant. Effect of gamma rays of coal-tar food dyes was generally increased with irradiation doses, and especially by the addition of sodium tri-polyphosphate and cinnamon oil. This tendency was higher in Tartrazin than Amaranth. The addition of sodium nitrate and ascorbic acid, and storage at tow temperature, however, seems to be effective in decreasing the discoloration of irradiated solutions.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|