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Monitoring of Nitrite and N-Nitrosamine Levels in Irradiated Pork Sausage

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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.


Document Type: Research Article

Affiliations: 1: Graduate School of Biotechnology, Korea University, Seoul, 136–071, Korea 2: Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute, P.O. Box 105, Yuseong, Daejeon 305–353, Korea 3: Department of Food and Nutrition, Chungnam National University, Daejeon, 305–764, Korea

Publication date: September 1, 2002

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