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Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage
Cited 14 time in
Web of Science
Cited 18 time in Scopus
- Authors
- Issue Date
- 2002-09
- Citation
- Journal of Food Protection, Vol.65 No.9, pp.1493-1497
- Abstract
- Residual nitrite and N-nitrosamine levels were monitored on irradiated emulsion-type cooked pork sausage in aerobic or vacuum packaging states during storage. The sausage was irradiated at 0, 5, 10, and 20 kGy and stored at 4degreesC for 4 weeks. The residual nitrite levels were significantly reduced by gamma irradiation (P < 0.05), whereas the vacuum packaging was more effective for nitrite reduction than aerobic packaging during storage. N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) levels were significantly reduced in the vacuum packaged sausage irradiated with 20 kGy after 4 weeks. Reduction of NPYR in aerobically packaged sausage was also found after 4 weeks by irradiating with a 5-kGy or higher dose. NDMA reduction was shown in vacuum packaging and irradiation at 20 kGy. Gamma irradiation was effective in reducing the residual nitrite all throughout storage and N-nitrosamines in sausage after storage.
- ISSN
- 0362-028X
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Related Researcher
- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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