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Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ahn, Hyun-Joo | - |
dc.contributor.author | Jo, Cheorun | - |
dc.contributor.author | Kim, Jae-Hyun | - |
dc.contributor.author | Chung, Young-Jin | - |
dc.contributor.author | Lee, Cherl-Ho | - |
dc.contributor.author | Byun, Myung-Woo | - |
dc.date.accessioned | 2024-08-08T01:51:25Z | - |
dc.date.available | 2024-08-08T01:51:25Z | - |
dc.date.created | 2019-12-13 | - |
dc.date.created | 2019-12-13 | - |
dc.date.issued | 2002-09 | - |
dc.identifier.citation | Journal of Food Protection, Vol.65 No.9, pp.1493-1497 | - |
dc.identifier.issn | 0362-028X | - |
dc.identifier.uri | https://hdl.handle.net/10371/208725 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.publisher | International Association for Food Protection | - |
dc.title | Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage | - |
dc.type | Article | - |
dc.identifier.doi | 10.4315/0362-028X-65.9.1493 | - |
dc.citation.journaltitle | Journal of Food Protection | - |
dc.identifier.wosid | 000177944700022 | - |
dc.identifier.scopusid | 2-s2.0-0036716894 | - |
dc.citation.endpage | 1497 | - |
dc.citation.number | 9 | - |
dc.citation.startpage | 1493 | - |
dc.citation.volume | 65 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | RESIDUAL NITRITE | - |
dc.subject.keywordPlus | CURED MEAT | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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