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Effects of Modified Atmosphere Packaging and Gamma Irradiation on NO-Mb Contents and Color of Sausage  

Ahn, Hyun-Joo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Kim, Jae-Hyun (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Jo, Cheo-Run (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 320-324 More about this Journal
Abstract
Combined effect of modified atmosphere packaging and gamma irradiation on color characteristics of emulsion-type cooked pork sausage were investigated. Nitrosomyoglobin (NO-Mb) contents and CIE color values of sausage with aerobic, $CO_2, \;N_2$, and $CO_2/N_2$ packagings were observed during storage for 4 weeks. Irradiation reduced NO-Mb content in sausage, inducing denitrosylation of nitrite-cured meats. $CO_2$ and $CO_2/N_2$ packagings were effective for maintaining NO-Mb content. In CIE color values, $a^*$ was significantly reduced by irradiation at 5 kGy and above. The $a^*$ values of sausages with $CO_2$ and $CO_2/N_2$ packagings were higher than those of aerobic or $N_2$ packaging. Results indicated that modified atmosphere packaging, such as $CO_2$ or $CO_2/N_2$ packaging, was effective for minimizing the loss of red color in sausage caused by irradiation.
Keywords
irradiation; packaging; sausage; color; nitrosoheme pigments;
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