Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners

This study aimed to evaluate the efficiency of gamma ray irradiation (1.5, 3.0, and 4.5 kGy) on the microbiological safety and shelf life of sodium-reduced hot dog wieners. The effects of this technology on quality parameters (color, lipid oxidation, texture, and sensory acceptance) were studied. The results showed that irradiation had a significant effect on reducing the red color (a*) of the wieners; higher levels of lipid oxidation were also observed at the initial time of storage (ranging from 0.5 to 1.34 mg malonaldehyde per kilogram of sample) when higher doses were applied. Sensory acceptance was not impaired by higher radiation doses. A significant, dose-dependent reduction of the microbial load was observed. Irradiation at a minimal dose provided up to 6 log cycle reductions of lactic acid bacteria. The application of 1.5 kGy is effective at assuring microbial safety without changing the quality of the product.

Automated summary

The study found that gamma ray irradiation had a significant impact on reducing the red color of hot dog wieners and resulted in higher levels of lipid oxidation during initial storage. However, sensory acceptance was not affected by the radiation doses. Moreover, there was a significant, dose-dependent reduction in microbial load, with 1.5 kGy being effective at assuring microbial safety without compromising product quality.