Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 51, Issue 5, Pages 1249-1253Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf025794a
Keywords
irradiation; sausage; modified atmosphere packaging; residual nitrite; color
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The present study was undertaken to evaluate the irradiation and modified atmosphere packaging effects on emulsion-type cooked pork sausage during storage for 4 weeks. CO2 (100%), N-2 (100%), or 25% CO2/75% N-2 packaged sausage were irradiated at 0, 5, and 10 kGy, and residual nitrite, residual ascorbic acid, nitrosomyoglobin (NO-Mb), color values, and their correlation were observed. Irradiation significantly reduced the residual nitrite content and caused partial reduction of NO-Mb during storage. No difference was observed in ascorbic acid content by irradiation. Irradiation decreased the Hunter color a value of sausage. CO2 or CO2/N-2 packaging were more effective for reducing residual nitrite and inhibiting the loss of the red color of sausage compared to N-2 packaging. Results indicated that the proper combination of irradiation and modified atmosphere packaging could reduce the residual nitrite in sausage with minimization of color change.
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