ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— The development of volatile carbonyl compounds in clam meats stored at 33–35°F was determined. A gas chromatographic method was used to monitor these compounds.When air-packed samples were irradiated and/or heated, the concentration of carbonyl compounds increased immediately, except for some low-boiling compounds that were reduced in concentration when the samples were heated. Storage of nonirradiated, air-packed samples at 33–35°F caused a gradual increase in the concentration of volatile carbonyls until about the 20th day at which time the trend was reversed.When clam meats were vacuum-packed, the effects of irradiation, heating, and storage were minimized. The pattern of volatile carbonyls in irradiated fresh clams is similar to that found in nonirradiated clams stored at 33—35°F for 20 days. It is concluded that the volatile monocarbonyl compounds, C2 to C7 and diacetyl detected, do not play a major direct role in the changing quality of stored clam meats.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1967.tb00820.x
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