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Impact de l'emballage et du rayonnement sur l'oxydation lipidique, les variations de couleur, la teneur résiduelle en nitrites et la production de nitrosamine dans les saucisses de porc cuites.

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

Auteurs : JO C., AHN H. J., SON J. H., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage.
  • Identifiant de la fiche : 2004-1826
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 14 - n. 1
  • Date d'édition : 01/2003

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