Abstract
The packaging and irradiation effect on physicochemical changes in pork sausage was studied. Emulsion-type cooked pork sausage was made with (156 ppm) or without NaNO 2 and packaged in aerobic, vacuum, and CO 2 (100%) conditions. The samples were irradiated at 0 and 5 kGy absorbed dose, and lipid oxidation, color, content of residual nitrite and volatile N-nitrosamines were analyzed during storage at 4 °C. The NaNO 2 addition to sausage significantly reduced lipid oxidation and increased Hunter color a-value. Residual nitrite content was the lowest in the sausage with CO 2 packaging, but no irradiation effect was found at 5 kGy. Irradiation at 5 kGy reduced the content of nitrosodimethylamine at 0 week and nitrosopyrrolidine at 4 week. Results indicated that CO 2 packaging is better in terms of lower residual nitrite content in the sausage. In addition, irradiation may minimize the risk of exposure to carcinogenic volatile N-nitrosamines possibly present in cooked pork sausage.
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