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Combined effects of gamma irradiation and a modified atmospheric packaging on the physicochemical characteristics of sausage
Cited 14 time in
Web of Science
Cited 16 time in Scopus
- Authors
- Issue Date
- 2004-09
- Publisher
- Pergamon Press Ltd.
- Citation
- Radiation Physics and Chemistry, Vol.71 No.1-2, pp.53-56
- Abstract
- This study is to investigate the combined effects of irradiation and a modified atmospheric packaging (MAP) on the color, nitrosoheme pigments (NO-Mb), residual nitrite and N-nitrosodimethylamine (NDMA) in sausage during storage. Sausage with air, vacuum, CO2, N-2, or CO2/N-2 packaging was irradiated at 5 kGy. Irradiation reduced the red color of sausage, and a vacuum or MAP was effective in minimizing the loss of redness. The reduction of NO-Mb was observed by irradiation, while the MAP was more effective in maintaining the NO-Mb than the aerobic ones. Residual nitrite was reduced by irradiation, and the contents were lower under vacuum or MAP than aerobic ones. NDMA was significantly reduced by irradiation. (C) 2004 Elsevier Ltd. All rights reserved.
- ISSN
- 0969-806X
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Related Researcher
- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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