Effect of irradiation and packaging on lipid fraction of Bulgarian salami during storage |
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| Institution: | 1. Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India;2. Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, India;3. Department of Biotechnology Engineering and Food Technology, University Institute of Engineering, Chandigarh University, Mohali, 140413, Punjab, India;4. Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, India |
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| Abstract: | The effect of γ-irradiation (4 and 9 kGy) and packaging on the lipolytic and oxidative processes in lipid fraction of Bulgarian fermented salami during storage at 5 °C was evaluated (1st, 15th and 30th days). No significant differences were observed in the amounts of total lipids (TL), total phospholipids (TPL) and acid number (AN) within the vacuum packed samples of salami treated with 4 and 9 kGy during storage. The changes in thiobarbituric acid reactive substances (TBARS) depended mainly on the irradiation dose applied and did not exceed 1.37 mg/kg in all groups. The most intensive lipolytic and oxidative processes and the lowest sensory assessment were found in the non-packed irradiated (9 kGy) samples. |
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