Residual nitrite and N-nitrosamine levels were monitored on irradiated emulsion-type cooked pork sausage in aerobic or vacuum packaging states during storage. The sausage was irradiated at 0, 5, 10, and 20 kGy and stored at 4°C for 4 weeks. The residual nitrite levels were significantly reduced by gamma irradiation (P < 0.05), whereas the vacuum packaging was more effective for nitrite reduction than aerobic packaging during storage. N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) levels were significantly reduced in the vacuum packaged sausage irradiated with 20 kGy after 4 weeks. Reduction of NPYR in aerobically packaged sausage was also found after 4 weeks by irradiating with a 5-kGy or higher dose. NDMA reduction was shown in vacuum packaging and irradiation at 20 kGy. Gamma irradiation was effective in reducing the residual nitrite all throughout storage and N-nitrosamines in sausage after storage.
Monitoring of Nitrite and N-Nitrosamine Levels in Irradiated Pork Sausage
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HYUN-JOO AHN, CHEORUN JO, JAE-HYUN KIM, YOUNG-JIN CHUNG, CHERL-HO LEE, MYUNG-WOO BYUN; Monitoring of Nitrite and N-Nitrosamine Levels in Irradiated Pork Sausage. J Food Prot 1 September 2002; 65 (9): 1493–1497. doi: https://doi.org/10.4315/0362-028X-65.9.1493
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