Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage.
The present study was undertaken to evaluate the irradiation and modified atmosphere packaging effects on emulsion-type cooked pork sausage during storage for 4 weeks. CO(2) (100%), N(2) (100%), or 25% CO(2)/75% N(2) packaged sausage were irradiated at 0, 5, and 10 kGy, and residual nitrite, residual ascorbic acid, nitrosomyoglobin (NO-Mb), color values, and their correlation were observed. Irradiation significantly reduced the residual nitrite content and caused partial reduction of NO-Mb during storage. No difference was observed in ascorbic acid content by irradiation. Irradiation decreased the Hunter color a value of sausage. CO(2) or CO(2)/N(2) packaging were more effective for reducing residual nitrite and inhibiting the loss of the red color of sausage compared to N(2) packaging. Results indicated that the proper combination of irradiation and modified atmosphere packaging could reduce the residual nitrite in sausage with minimization of color change.
Ahn
Hyun-Joo
HJ
Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute, P.O. Box 105, Yuseong, Daejeon 305-353, Korea.
Jo
Cheorun
C
Lee
Ju-Woon
JW
Kim
Jae-Hyun
JH
Kim
Kee-Hyuk
KH
Byun
Myung-Woo
MW
D000818:Animals; D001205:Ascorbic Acid / Q000032:analysis*; D002245:Carbon Dioxide / Q000008:administration & dosage; D003116:Color; D005514:Food Irradiation; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation; D006418:Heme / Q000031:analogs & derivatives* / Q000032:analysis*; D008461:Meat Products / Q000032:analysis* / Q000528:radiation effects; D009211:Myoglobin / Q000032:analysis; D009573:Nitrites / Q000032:analysis*; D009584:Nitrogen / Q000008:administration & dosage; D013552:Swine
D009211:Myoglobin; D009573:Nitrites; D002245:Carbon Dioxide; D006418:Heme; C027417:nitrosylprotoheme; D009584:Nitrogen; D001205:Ascorbic Acid