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Reduction of Residual Nitrite Level in Cooked Pork Sausage with Different Packaging and Gamma Irradiation  

Jo, Cheor-Un (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
Ahn, Hyun-Joo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
Kim, Jae-Hyun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
Song, Inn-Hwan (Korea Food and Drug Administration)
Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.4, 2002 , pp. 741-745 More about this Journal
Abstract
Effect of gamma irradiation on inhibition of microbial growth and reduction of residual nitrite level in cooked pork sausage were studied during 4 weeks of storage at $4^{\circ}C$. Irradiation at 5 and 10 kGy significantly reduced the number of total aerobic bacteria and almost eliminated coliform bacteria. Irradiation reduced the content of residual nitrite in cooked pork sausage in a dose-dependent manner, and among packaging methods, the sausage with $CO_2$ (100%) packaging was the lowest level of residual nitrite. Results indicate that the irradiation combined with packaging is a useful technology to reduce the residual nitrite in cooked pork sausage.
Keywords
sausage; gamma irradiation; $CO_2$ packaging; residual nitrite;
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