Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage.
Residual nitrite and N-nitrosamine levels were monitored on irradiated emulsion-type cooked pork sausage in aerobic or vacuum packaging states during storage. The sausage was irradiated at 0, 5, 10, and 20 kGy and stored at 4 degrees C for 4 weeks. The residual nitrite levels were significantly reduced by gamma irradiation (P < 0.05), whereas the vacuum packaging was more effective for nitrite reduction than aerobic packaging during storage. N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) levels were significantly reduced in the vacuum packaged sausage irradiated with 20 kGy after 4 weeks. Reduction of NPYR in aerobically packaged sausage was also found after 4 weeks by irradiating with a 5-kGy or higher dose. NDMA reduction was shown in vacuum packaging and irradiation at 20 kGy. Gamma irradiation was effective in reducing the residual nitrite all throughout storage and N-nitrosamines in sausage after storage.
Ahn
Hyun-Joo
HJ
Graduate School of Biotechnology, Korea University, Seoul.
Jo
Cheorun
C
Kim
Jae-Hyun
JH
Chung
Young-Jin
YJ
Lee
Cherl-Ho
CH
Byun
Myung-Woo
MW
D000818:Animals; D004307:Dose-Response Relationship, Radiation; D005514:Food Irradiation; D005720:Gamma Rays; D008461:Meat Products / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D010100:Oxygen / Q000494:pharmacology; D013552:Swine
D009573:Nitrites; D009602:Nitrosamines; D010100:Oxygen