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Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage
Cited 61 time in
Web of Science
Cited 68 time in Scopus
- Authors
- Issue Date
- 2003-01
- Publisher
- Elsevier BV
- Citation
- Food Control, Vol.14 No.1, pp.7-12
- 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.
- ISSN
- 0956-7135
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Related Researcher
- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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