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Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage.

Author(s) : JO C., AHN H. J., SON J. H., et al.

Type of article: Article

Summary

The effect of packaging and irradiation on physicochemical changes observed in pork sausages was studied. Emulsion-type cooked pork sausage was made with or without NaNO2 and packaged under aerobic, vacuum and CO2 (100%) conditions. The samples were irradiated at 0 and 5 kGy absorbed dose, and lipid oxidation, colour, content of residual nitrite and volatile N-nitrosamines were analysed during storage at 4 °C. Results indicated that CO2 packaging is better in terms of lower residual nitrite content in the sausage. In addition, irradiation may minimize the risk of exposure to carcinogenic volatile N-nitrosamines possibly present in cooked pork sausage.

Details

  • Original title: Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage.
  • Record ID : 2004-1826
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 14 - n. 1
  • Publication date: 2003/01

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