Publications
Detailed Information
Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jo, C. | - |
dc.contributor.author | Ahn, H. J. | - |
dc.contributor.author | Son, J. H. | - |
dc.contributor.author | Lee, J. W. | - |
dc.contributor.author | Byun, M. W. | - |
dc.date.accessioned | 2024-08-08T01:51:17Z | - |
dc.date.available | 2024-08-08T01:51:17Z | - |
dc.date.created | 2019-12-13 | - |
dc.date.created | 2019-12-13 | - |
dc.date.issued | 2003-01 | - |
dc.identifier.citation | Food Control, Vol.14 No.1, pp.7-12 | - |
dc.identifier.issn | 0956-7135 | - |
dc.identifier.uri | https://hdl.handle.net/10371/208697 | - |
dc.description.abstract | The packaging and irradiation effect on physicochemical changes in pork sausage was studied. Emulsion-type cooked pork sausage was made with (156 ppm) or without NaNO2 and packaged in aerobic, vacuum, and CO2 (100%) conditions. The samples were irradiated at 0 and 5 kGy absorbed dose, and lipid oxidation, color, content of residual nitrite and volatile N-nitrosamines were analyzed during storage at 4 degreesC. The NaNO2 addition to sausage significantly reduced lipid oxidation and increased Hunter color a-value. Residual nitrite content was the lowest in the sausage with CO2 packaging, but no irradiation effect was found at 5 kGy. Irradiation at 5 kGy reduced the content of nitrosodimethylamine at 0 week and nitrosopyrrolidine at 4 week. Results indicated that CO2 packaging is better in terms of lower residual nitrite content in the sausage. In addition, irradiation may minimize the risk of exposure to carcinogenic volatile N-nitrosamines possibly present in cooked pork sausage. (C) 2002 Elsevier Science Ltd. All rights reserved. | - |
dc.language | 영어 | - |
dc.publisher | Elsevier BV | - |
dc.title | Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/S0956-7135(02)00045-2 | - |
dc.citation.journaltitle | Food Control | - |
dc.identifier.wosid | 000179885100002 | - |
dc.identifier.scopusid | 2-s2.0-0037213310 | - |
dc.citation.endpage | 12 | - |
dc.citation.number | 1 | - |
dc.citation.startpage | 7 | - |
dc.citation.volume | 14 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Jo, C. | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | SHELF-LIFE | - |
dc.subject.keywordPlus | VOLATILES | - |
dc.subject.keywordPlus | STORAGE | - |
dc.subject.keywordAuthor | packaging | - |
dc.subject.keywordAuthor | irradiation | - |
dc.subject.keywordAuthor | residual nitrite | - |
dc.subject.keywordAuthor | nitrosamines | - |
dc.subject.keywordAuthor | sausage | - |
- Appears in Collections:
- Files in This Item:
- There are no files associated with this item.
Related Researcher
- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
Item View & Download Count
Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.