Journal
MEAT SCIENCE
Volume 87, Issue 4, Pages 330-335Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2010.11.007
Keywords
E-beam irradiation; Folic acid; Cooked meat products
Categories
Funding
- Spanish Science and Technology Commission (Comision Interministerial de Ciencia y Tecnologia) [AGL2007-6366/A4, CSD2007-00016]
- Comunidad de Madrid TEMINYSA [CAM S-0505/AGR-0314]
- Research Group BSCH-UCM [GR58/08]
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Cooked sausages enriched with folic acid (0.6, 1.2 and 2.4 mg/100 g) were manufactured as ready-to-eat (RTE) products using E-beam radiation (2-4 kGy) as a non-thermal technology. The effects of this treatment on the folic acid content, colour, texture and sensory properties of the final products were studied. The characteristics of sausages were not affected by the presence of folic acid, independently of the amount added, and their overall acceptability was good. Doses of 4 kGy caused losses of folic acid close to 20-30% and significantly decreased the sensory quality (P<0.05). Despite this, the final content of folic acid in all products was sufficient so that 50 g of product gave 100% of the recommended daily allowance (RDA). This new RTE meat product can be considered as a source of folic acid that can help assure adequate levels of this vitamin in the general population. (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
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