Pallet Location and Freezing Rate Effects on the Oxidation of Lipids and Myoglobin in Commercial Fresh Pork Sausage
ABSTRACT Effects of freezing rates on oxidation of commercial fresh pork sausage chubs were evaluated in association with location extremes on a production pallet. Three treatments requiring 9 hr, 2.4 days and 6.8 days for temperature declines from 7°C to − 15°C were tested. Sausage chubs were analy...
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| Veröffentlicht in: | Journal of food science 1989-05, Vol.54 (3), p.549-552 |
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| container_title | Journal of food science |
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| creator | WANOUS, MICHAEL P. OLSON, DENNIS G. KRAFT, ALLEN A. |
| description | ABSTRACT
Effects of freezing rates on oxidation of commercial fresh pork sausage chubs were evaluated in association with location extremes on a production pallet. Three treatments requiring 9 hr, 2.4 days and 6.8 days for temperature declines from 7°C to − 15°C were tested. Sausage chubs were analyzed after 4, 8, 12, 16, and 20 wk of frozen (‐ 15°C) plus 3 wk of postfrozen refrigerated (1°C) storage. 2‐Thiob‐arbituric acid (TBA) numbers did not increase with slower freezing (P>0.05). Hunter “a” values were greater (P |
| doi_str_mv | 10.1111/j.1365-2621.1989.tb04647.x |
| format | Article |
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Effects of freezing rates on oxidation of commercial fresh pork sausage chubs were evaluated in association with location extremes on a production pallet. Three treatments requiring 9 hr, 2.4 days and 6.8 days for temperature declines from 7°C to − 15°C were tested. Sausage chubs were analyzed after 4, 8, 12, 16, and 20 wk of frozen (‐ 15°C) plus 3 wk of postfrozen refrigerated (1°C) storage. 2‐Thiob‐arbituric acid (TBA) numbers did not increase with slower freezing (P>0.05). Hunter “a” values were greater (P<0.05) for the two slower rates. Overall, pallet location of boxed chubs minimally affected oxidative stability. Significant correlations (P<0.05) suggested a positive relationship between lipid and myoglobin oxidation.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1989.tb04647.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology ; Meat ; Meat and meat product industries ; Oils & fats ; Temperature</subject><ispartof>Journal of food science, 1989-05, Vol.54 (3), p.549-552</ispartof><rights>Copyright Institute of Food Technologists May 1989</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4139-6160815173312fb2a131d0a06c62a1ca957395d5f97bceaa5cf378272f536ad13</citedby><cites>FETCH-LOGICAL-c4139-6160815173312fb2a131d0a06c62a1ca957395d5f97bceaa5cf378272f536ad13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1989.tb04647.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1989.tb04647.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27922,27923,45572,45573</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7226579$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>WANOUS, MICHAEL P.</creatorcontrib><creatorcontrib>OLSON, DENNIS G.</creatorcontrib><creatorcontrib>KRAFT, ALLEN A.</creatorcontrib><title>Pallet Location and Freezing Rate Effects on the Oxidation of Lipids and Myoglobin in Commercial Fresh Pork Sausage</title><title>Journal of food science</title><description>ABSTRACT
Effects of freezing rates on oxidation of commercial fresh pork sausage chubs were evaluated in association with location extremes on a production pallet. Three treatments requiring 9 hr, 2.4 days and 6.8 days for temperature declines from 7°C to − 15°C were tested. Sausage chubs were analyzed after 4, 8, 12, 16, and 20 wk of frozen (‐ 15°C) plus 3 wk of postfrozen refrigerated (1°C) storage. 2‐Thiob‐arbituric acid (TBA) numbers did not increase with slower freezing (P>0.05). Hunter “a” values were greater (P<0.05) for the two slower rates. Overall, pallet location of boxed chubs minimally affected oxidative stability. Significant correlations (P<0.05) suggested a positive relationship between lipid and myoglobin oxidation.</description><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>Oils & fats</subject><subject>Temperature</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1989</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAUhiMEEmXwH6yJ2wQfO7YbbhCUdR_q2LTxIXFjnTp25y6Ni52Kll9PQqrdY1myLT_neaU3y06BFtCvd-sCuBQ5kwwKqKZV0S1pKUtV7J9lE1CC5nxawvNsQiljOUCpXmavUlrT4c3lJEu32DS2I4tgsPOhJdjWZB6t_ePbFbnDzpIz56zpEuk_uwdLbva-HtHgyMJvfZ3-DV0fwqoJS9-Sfs_CZmOj8dgMsvRAbkN8JPe4S7iyr7MXDptk3xzPk-zb_Ozr7CJf3Jxfzj4uclMCr3IJkk5BgOIcmFsyBA41RSqN7O8GK6F4JWrhKrU0FlEYx9WUKeYEl1gDP8lOR-82hl87mzq9DrvY9pEaqrKkVQ_30PsRMjGkFK3T2-g3GA8aqB461ms9dKyHjvXQsT52rPf98NtjAiaDjYvYGp-eDIoxKVTVYx9G7Ldv7OE_AvTV_PO9KAdDPhp86uz-yYDxUUvFldA_vpzrOwrX8ufVJ_2d_wVdLJ9R</recordid><startdate>198905</startdate><enddate>198905</enddate><creator>WANOUS, MICHAEL P.</creator><creator>OLSON, DENNIS G.</creator><creator>KRAFT, ALLEN A.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>198905</creationdate><title>Pallet Location and Freezing Rate Effects on the Oxidation of Lipids and Myoglobin in Commercial Fresh Pork Sausage</title><author>WANOUS, MICHAEL P. ; OLSON, DENNIS G. ; KRAFT, ALLEN A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4139-6160815173312fb2a131d0a06c62a1ca957395d5f97bceaa5cf378272f536ad13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1989</creationdate><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>Oils & fats</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>WANOUS, MICHAEL P.</creatorcontrib><creatorcontrib>OLSON, DENNIS G.</creatorcontrib><creatorcontrib>KRAFT, ALLEN A.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>WANOUS, MICHAEL P.</au><au>OLSON, DENNIS G.</au><au>KRAFT, ALLEN A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Pallet Location and Freezing Rate Effects on the Oxidation of Lipids and Myoglobin in Commercial Fresh Pork Sausage</atitle><jtitle>Journal of food science</jtitle><date>1989-05</date><risdate>1989</risdate><volume>54</volume><issue>3</issue><spage>549</spage><epage>552</epage><pages>549-552</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
Effects of freezing rates on oxidation of commercial fresh pork sausage chubs were evaluated in association with location extremes on a production pallet. Three treatments requiring 9 hr, 2.4 days and 6.8 days for temperature declines from 7°C to − 15°C were tested. Sausage chubs were analyzed after 4, 8, 12, 16, and 20 wk of frozen (‐ 15°C) plus 3 wk of postfrozen refrigerated (1°C) storage. 2‐Thiob‐arbituric acid (TBA) numbers did not increase with slower freezing (P>0.05). Hunter “a” values were greater (P<0.05) for the two slower rates. Overall, pallet location of boxed chubs minimally affected oxidative stability. Significant correlations (P<0.05) suggested a positive relationship between lipid and myoglobin oxidation.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1989.tb04647.x</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of food science, 1989-05, Vol.54 (3), p.549-552 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library All Journals |
| subjects | Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat Meat and meat product industries Oils & fats Temperature |
| title | Pallet Location and Freezing Rate Effects on the Oxidation of Lipids and Myoglobin in Commercial Fresh Pork Sausage |
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