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Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb
Cited 8 time in
Web of Science
Cited 9 time in Scopus
- Authors
- Issue Date
- 2002-03
- Publisher
- Pergamon Press Ltd.
- Citation
- Radiation Physics and Chemistry, Vol.63 No.3-6, pp.365-367
- Abstract
- Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. The numbers of total aerobic bacteria, Enterococci and coliform bacteria in the sausage prepared with irradiated natural pork and lamb casing were significantly decreased or eliminated compared to those prepared with the nonirradiated control. The 2-thiobarbituric acid reactive substances (TBARS) value in the sausage with irradiated natural casing did not change significantly during storage with minor exceptions. The total working force of shear of the sausages were decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend the shelf-life of the sausage made with natural casings during distribution. (C) 2002 Elsevier Science 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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