Abstract
This study evaluated the effectiveness of different packaging methods (aerobic, vacuum and CO₂), combined with irradiation, in reducing volatile N-nitrosamine formation in pork sausage during storage. Production of nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) in pork sausage was decreased by irradiation during storage at 4℃ for 4 weeks. The nitrosamine concentrations were the lowest in sausage with CO₂ (100%) packaging. These results indicate that irradiation combined with CO₂ packaging is the most effective treatment among tested for reducing the formation of volatile N-nitrosamines in cooked pork sausage during storage.
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