Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage

R. Villegas; T. P. O'Connor; J. P. Kerry; D. J. Buckley

doi:10.1046/j.1365-2621.1999.00284.x

Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage

R. Villegas
, T. P. O'Connor
, J. P. Kerry
, D. J. Buckley

School of Food and Nutritional Sciences

University College Cork

Research output: Contribution to journal › Article › peer-review

Abstract

Samples of cooked ham and bacon were dipped in water or 2, 4 or 6% gelatin solutions. Samples were then packed in oxygen permeable or vacuum packaging film and stored at -18 °C for seven months. Lipid oxidation (TBARS) and colour stability (Hunter a* values) were assessed monthly. The gelatin coating exerted beneficial effects on oxidative and colour stability.

Original language	English
Pages (from-to)	385-389
Number of pages	5
Journal	International Journal of Food Science and Technology
Volume	34
Issue number	4
DOIs	https://doi.org/10.1046/j.1365-2621.1999.00284.x
Publication status	Published - 1999

Keywords

Colour deterioration
Fat oxidation
Packaging effect

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10.1046/j.1365-2621.1999.00284.x

Cite this

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abstract = "Samples of cooked ham and bacon were dipped in water or 2, 4 or 6\% gelatin solutions. Samples were then packed in oxygen permeable or vacuum packaging film and stored at -18 °C for seven months. Lipid oxidation (TBARS) and colour stability (Hunter a* values) were assessed monthly. The gelatin coating exerted beneficial effects on oxidative and colour stability.",

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AU - Kerry, J. P.

AU - Buckley, D. J.

PY - 1999

Y1 - 1999

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AB - Samples of cooked ham and bacon were dipped in water or 2, 4 or 6% gelatin solutions. Samples were then packed in oxygen permeable or vacuum packaging film and stored at -18 °C for seven months. Lipid oxidation (TBARS) and colour stability (Hunter a* values) were assessed monthly. The gelatin coating exerted beneficial effects on oxidative and colour stability.

KW - Colour deterioration

KW - Fat oxidation

KW - Packaging effect

UR - https://www.scopus.com/pages/publications/0033474180

U2 - 10.1046/j.1365-2621.1999.00284.x

DO - 10.1046/j.1365-2621.1999.00284.x

M3 - Article

AN - SCOPUS:0033474180

SN - 0950-5423

VL - 34

SP - 385

EP - 389

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 4

ER -

Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage

Abstract

Keywords

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