title: Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage.
abstract: 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.
authors.affiliation: Graduate School of Biotechnology, Korea University, Seoul.
authors.forename: Hyun-Joo
authors.initials: HJ
authors.lastname: Ahn
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
authors.forename: Jae-Hyun
authors.initials: JH
authors.lastname: Kim
authors.forename: Young-Jin
authors.initials: YJ
authors.lastname: Chung
authors.forename: Cherl-Ho
authors.initials: CH
authors.lastname: Lee
authors.forename: Myung-Woo
authors.initials: MW
authors.lastname: Byun
mesh_terms: 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
chemical_list: D009573:Nitrites; D009602:Nitrosamines; D010100:Oxygen