Latreille, Benoît; Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033; Icart, L et Gagnon, Marcel
(1991).
Effect of irradiation dose and dose rate on emulsifying capacity in irradiated chicken stored at 4°C
In: New challenges in refrigeration. XVIIIth International Congress of Refrigeration, 10-17 août 1991, Montréal, Québec.
Résumé
The effects of dose and dose rate on emulsifying capacity (EC) of proteins in irradiated chicken stored at 4° were studied. At first day of storage (day 2), the irradiated products presented an EC higher than the control product. A study of the electrophoretic pattern indicated a decrease of myosin band with dose and dose rate. During storage at 4°, an increase in EC was obsd., followed by a decrease. The hydrolysis of proteins in smaller fractions of lower mol. wts. could be at the origin of this EC increase. The irradn. was carried out by 60Co-γ rays, at a 1.5-9 kGy dose and 4-32.5 kGy/h dose rate.
| Type de document: | Document issu d'une conférence ou d'un atelier |
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| Mots-clés libres: | - |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 30 mars 2024 18:40 |
| Dernière modification: | 30 mars 2024 18:40 |
| URI: | https://espace.inrs.ca/id/eprint/14297 |
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