Effect of gamma irradiation on microbial growth, physicochemical properties, and non‐volatile flavour of chicken sausages during storage

Abstract

SummaryEffects of 60Co‐γ ray irradiation on physicochemical properties and non‐volatile flavour changes of chicken sausage during storage were investigated. Gamma irradiation at high doses effectively inhibited microbial growth and retarded physicochemical deterioration of chicken sausages throughout the storage period. The total fatty acid, saturated, and polyunsaturated fatty acids increased and decreased with increasing irradiation dose. In contrast, the monounsaturated acid content decreased with increasing irradiation dose. The free amino acid content exhibited a reduction of 4.27% following irradiation at a dose of 6 kGy and this decrease was further intensified during storage. Tartaric acid and pyruvate were chicken sausage's main organic acids and the most important taste‐active compounds. The irradiation dose had no significant effect on the organic acid content of chicken sausages, which continued to decrease during storage. The degradation products of nucleotides in irradiated chicken sausages demonstrated a noteworthy reduction in AMP and IMP, with no significant alterations observed in the remaining products. Thus, appropriate irradiation treatment (3 kGy) could effectively prolong the shelf life of chicken sausages without affecting their overall quality and had no adverse effects on the non‐volatile flavour compounds.