Abstract
AbstractThe storage characteristics of commercial pork sausages were considerably improved by irradiation at a dose of 1 Mrad, while only minor immediate changes in appearance and flavour occurred. The onset of microbial spoilage was delayed at 1° from 3 to 10 weeks, at 10° from 10 to 37 days and at 15° from 7 to 24 days. During storage at I° in the absence of air, no change in organoleptic quality was detectable up to 10 weeks, and when sausages were removed from 1° after shorter periods, their subsequent storage life at 10 or 15° was correspondingly lengthened. Rancidity developed rapidly in the sausages when irradiated and stored in air, even at I°.It is concluded that irradiation pasteurisation offers useful possibilities in extending the storage life of conventional pork sausages if packed in oxygen‐impermeable containers, or if suitable antioxidants were incorporated in the ingredients.
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