Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents.
Sausages with different fat contents (16 or 29%) were purchased from local stores, vacuum-packaged in oxygen-impermeable bags, and irradiated at 0 or 5 kGy using a linear accelerator. The changes in quality attributes of irradiated sausages were determined during storage at 4 degrees C. The 2-thiobarbituric acid-reactive substance values of sausages were not affected by fat content but were increased after irradiation (5 kGy). Storage for 60 d increased the 2-thiobarbituric acid-reactive substance values of nonirradiated sausages (P < 0.05) but had no effect on irradiated sausages. The numbers of volatile compounds and the amounts of total volatiles were increased by irradiation in both the high-fat (29% fat) and low-fat (16% fat) sausages. Dimethyl sulfide was detected only in irradiated sausages, regardless of fat content (P < 0.05), but it disappeared after 60 d of storage. Pentane and 1-heptene were detected only in irradiated samples after 60 d of storage. Low-fat sausages had greater L* values, but had lesser a* and b* values than high-fat sausages. Irradiation and storage had little effect on either the exterior or interior color (L*, a*, and b* values) of sausages. Fat content had no effect on the sensory variables of sausages, regardless of irradiation and storage. However, irradiated sausages had significantly stronger off-odors and off-flavors than nonirradiated sausages regardless of fat content (P < 0.05). This indicated that fat content in sausages had a minimal effect on the quality of irradiated sausages during storage.
Department of Food Science and Technology, Kyungpook National University, Daegu 702-701, Korea.
J H
JH
Kwon
K C
KC
Nam
E J
EJ
Lee
H J
HJ
Kang
D U
DU
Ahn
D000818:Animals; D003116:Color / Q000592:standards; D005223:Fats / Q000032:analysis; D005514:Food Irradiation / Q000379:methods*; D008461:Meat Products / Q000032:analysis / Q000528:radiation effects* / Q000592:standards; D013552:Swine; D013649:Taste; D014422:Turkeys
D005223:Fats