The products of lipid oxidation and radiolysis have been determined in Italian salami irradiated at three different targeted irradiation doses during refrigerated vacuum-packed storage up to 60 days. The effects induced by irradiation were dose dependent. A significant increase of both fatty acids and cholesterol oxidation status has been observed beginning from 8 kGy irradiation dose. However, the radiolysis induced by ionising radiation was evident from less intense irradiation doses.
Modificazioni della componente lipidica di salami sottoposti ad irradiazione / Zanardi, Emanuela; Conter, Mauro; Ghidini, Sergio; Ianieri, Adriana. - LXII (CD Rom):(2008), pp. 415-416. (Intervento presentato al convegno LXII Convegno Società Italiana delle Scienze Veterinarie (SISVET) tenutosi a San Benedetto del Tronto (AP) nel 24-26 Settembre 2008).
Modificazioni della componente lipidica di salami sottoposti ad irradiazione
ZANARDI, Emanuela;CONTER, Mauro;GHIDINI, Sergio;IANIERI, Adriana
2008-01-01
Abstract
The products of lipid oxidation and radiolysis have been determined in Italian salami irradiated at three different targeted irradiation doses during refrigerated vacuum-packed storage up to 60 days. The effects induced by irradiation were dose dependent. A significant increase of both fatty acids and cholesterol oxidation status has been observed beginning from 8 kGy irradiation dose. However, the radiolysis induced by ionising radiation was evident from less intense irradiation doses.| File | Dimensione | Formato | |
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