Combined effects of gamma irradiation and a modified atmospheric packaging on the physicochemical characteristics of sausage

被引：11
|
作者：
Ahn, HJ
Kim, JH
Jo, CR
Lee, JW
Yook, HS
Kim, HY
Byun, MW
机构：
[1] Korea Atom Energy Res Inst, Radiat Food Sci & Biotechnol Team, Taejon 305353, South Korea
[2] Chungnam Natl Univ, Dept Food & Nutr, Taejon 305764, South Korea
[3] Korea Food & Drug Adm, Div Food Addit, Seoul 122704, South Korea
来源：
RADIATION PHYSICS AND CHEMISTRY | 2004年 / 71卷 / 1-2期
关键词：
irradiation; modified atmosphere packaging; sausage; color; nitrite; nitrosamine;
D O I：
10.1016/j.radphyschem.2004.04.006
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
This study is to investigate the combined effects of irradiation and a modified atmospheric packaging (MAP) on the color, nitrosoheme pigments (NO-Mb), residual nitrite and N-nitrosodimethylamine (NDMA) in sausage during storage. Sausage with air, vacuum, CO2, N-2, or CO2/N-2 packaging was irradiated at 5 kGy. Irradiation reduced the red color of sausage, and a vacuum or MAP was effective in minimizing the loss of redness. The reduction of NO-Mb was observed by irradiation, while the MAP was more effective in maintaining the NO-Mb than the aerobic ones. Residual nitrite was reduced by irradiation, and the contents were lower under vacuum or MAP than aerobic ones. NDMA was significantly reduced by irradiation. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码：53 / 56
页数：4
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