Application of electron-beam irradiation combined with antioxidants for fermented sausage and its quality characteristic

Radiation Physics and Chemistry

Volumn 77, Issue 6, 2008, Pages 818-824

  Lim, D G ^a   Seol, K H ^a   Jeon, H J ^a   Jo, C ^b   Lee, M ^a  

^a Seoul National University   (South Korea)

^b Chungnam National University   (South Korea)

Author keywords

Antioxidant; Electron beam irradiation; Fermented sausage; Lipid oxidation

Indexed keywords

ELECTRON BEAMS; FERMENTATION; IRRADIATION;

ANTIOXIDANTS; ELECTRON-BEAM IRRADIATION; FERMENTED SAUSAGE; LIPID OXIDATION;

MICROBIOLOGY;

ANTIOXIDANT; ROSMARINUS OFFICINALIS EXTRACT;

ARTICLE; CRYOPRESERVATION; ELECTRON BEAM; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; FLAVOR; IRRADIATION; LIPID OXIDATION; MEAT; MEAT INDUSTRY; NONHUMAN; RADIATION DOSE;

EID: 41849093661     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2008.02.004     Document Type: Article

References (40)

1. Ahn D.U., Sell J.L., Jeffery M., Jo C., Chen X., Wu C., and Lee J.L. Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat. J. Food Sci. 62 (1997) 954-958
2. Ahn D.U., Jo C., and Olson D.G. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci. 54 (2000) 209-215
3. Ahn D.U., Nam. K.C., Du M., and Jo C. Volatile production in irradiated normal, pale soft exudative (PSE), and dark firm dry (DFD) pork under different packaging and storage conditions. Meat Sci. 57 (2001) 419-426
4. American Meat Institute (AMI). Good Manufacturing Practices, Fermented Dry and Semi-dry Sausage (1982), American Meat Institute, Washington, DC
5. Ang C.Y.W., and Lyon B.G. Evaluation of warm-over flavor during chill storage of cooked broiler breast, thigh and skin by chemical, instrumental and sensory methods. J. Food Sci. 55 (1990) 644-648
6. Aymerich T., Martin B., Garriga M., and Hugas M. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages. Appl. Environ. Microbiol. 69 (2003) 4583-4594
7. Barbut S., Josephson D.B., and Maurer A.J. Antioxidant properties of rosemary oleoresin in turkey sausage. J. Food Sci. 50 5 (1985) 1356-1359
8. Caplice E., and Fitzgerald G.F. Food fermentations: role of microorganisms in food production and preservation. Int. J. Food Microbiol. 50 (1999) 131-149
9. Chouliara I., Samelis J., Kakouri A., Badeka A., Savvaidis I.N., Riganakos K., and Kontominas M.G. Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausage. Meat Sci. 74 (2006) 303-311
10. Comi G., Urso R., Iacumin L., Rantsiou K., Cattaneo P., Cantoni C., and Cocolin L. Characterisation of naturally fermented sausages produced in the north east of italy. Meat Sci. 69 (2005) 381-392
11. Decker E.A., and Xu Z. Minimizing rancidity in muscle foods. Food Technol. 52 10 (1998) 54-59
12. Dempsters J.F., Hawrysh Z.J., Shand P., Lahola-Chomiak L., and Corletto L. Effect of low-dose irradiation on the shelf life of beef burgers stored at 3 °C. J. Food Technol. 20 (1985) 145-154
13. Dickson J.S., and Maxcy R.B. Irradiation of meat for the production of fermented sausage. J. Food Sci. 50 (1985) 1007-1009
14. Djenane D., Sanchez-Escalante A., Beltran J.A., and Roncales P. Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting. Meat Sci. 64 (2003) 417-426
15. Formanek Z., Kerry J.P., Buckley D.J., Morrissey P.A., and Farkas J. Effects of dietary vitamin E supplementation and packaging on the quality of minced beef. Meat Sci. 50 (1998) 203-210
16. Formanek Z., Kerry J.P., Higgins F.M., Buckley D.J., Morrissey P.A., and Farkas J. Addition of synthetic and natural antioxidants to alpha-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation. Meat Sci. 58 (2001) 337-341
17. Formanek Z., Lynch A., Galvin K., Farkas J., and Kerry J.P. Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef. Meat Sci. 63 (2003) 433-440
18. Gants, R., 1996. Pathogen countdown. Meat and Poultry. December, p. 26.
19. Gants, R., 1998. Irradiation: weighing the risks and benefits. Meat and Poultry. April, pp. 34-42.
20. Gonzalez B., and Diez V. The effect of nitrite and starter culture on microbiological quality of chorizo- a Spanish dry cured sausage. Meat Sci. 60 (2002) 295-298
21. Gray J.J., Gomaa E.A., and Buckley D.J. Oxidative quality and shelf life of meats. Meat Sci. 43 (1996) 111-123
22. Hampson J.W., Fox J.B., Lakritz L., and Thayer D.W. Effect of low dose gamma radiation on lipids in five different meats. Meat Sci. 42 (1996) 271-276
23. Houben J.H., and van't Hooft B.J. Variations in product-related parameters during the standardized manufacture of a semi-dry fermented sausage. Meat Sci. 69 (2005) 283-287
24. Ho C.P., Huffman D.L., Bradford D.D., Egbert W.R., Mikel W.B., and Jones W.R. Storage stability of vacuum packaged frozen pork sausage containing soy protein concentrate, carrageenan or antioxidants. J. Food Sci. 60 2 (1995) 257-261
25. Janero D.R. Malonaldehyde and thiobarbituric acid reactivity as diagnostics indices of lipid peroxidation and peroxidative tissue injury. Free Rad. Biol. Med. 9 (1990) 515-540
26. Jo C., and Ahn D.U. Production volatile components from irradiated oil emulsions containing amino acids or protein. J. Food Sci. 65 (2000) 612-616
27. Lai S.M., Gray J.I., Smith D.M., Booren A.M., Crackel R.L., and Buckley D.I. Effects of oleoresin rosemary, tertiary butylhydroquinone and sodium tripolyphosphate on the development of oxidative rancidity in restructured chicken nuggets. J. Food Sci. 56 (1991) 616-620
28. Lizaso G., Chasco J., and Beriain M.J. Microbiological and biochemical changes during ripening of salchichin, a spanish dry cured sausage. Food Microbiol. 16 (1999) 219-228
29. Lücke F.K. Fermented sausages. In: Wood B.J.B. (Ed). Microbiology of Fermented Foods (1985), Elsevier Applied Science, New York, USA
30. Lücke F.K. Fermented sausages. In: Wood B.J.B. (Ed). Microbiology of Fermented Foods-. second ed. vol. 2 (1998), Blackie Academic and Professional, London 441-483
31. Nam K.C., Min B.R., Yan H., Lee E.J., Mendonca A., Wesley I., and Ahn D.U. Effect of dietary vitamin E and irradiation on lipid oxidation, color and volatiles of fresh and previously frozen turkey breast patties. Meat Sci. 65 (2003) 513-521
32. Nam K.C., Min B.R., Park K.S., Lee S.C., and Ahn D.U. Effect of ascorbic acid and antioxidants on the lipid oxidation and volatiles of irradiated ground beef. J. Food Sci. 68 (2003) 1680-1685
33. Nassu R.T., Goncalves L.A.G., Da Silva M.A.A.P., and Beserra F.J. Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Sci. 63 (2003) 43-49
34. Samelis J., Maurogenakis F., and Metaxopoulos J. Characterization of lactic acid bacteria isolated from naturally fermented Greek dry salami. Int. J. Food Microbiol. 23 (1994) 179-196
35. Sanz Y., Flores J., Toldra F., and Feria A. Effect of pre-ripening on microbial and chemical changes in dry fermented sausages. Food Microbiol. 14 (1997) 575-582
36. SAS Institute, Inc. SAS User's Guide (2001), SAS Institute, Cary, NC, USA
37. Smith J.L., and Palumbo S.A. Use of starter cultures in meats. J. Food Prot. 46 (1983) 997
38. Whang K. Combination effect of modified atmosphere packaging and electron beam irradiation on the oxidative and microbiological stability of ground pork during storage. Korean J. Food Sci. Ani. Resour. 22 (2002) 322-329
39. Witte V.C., Krause G.F., and Bailey M.F. A new extraction methods for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35 (1970) 582-585
40. World Health Organization, 1999. High-dose irradiation: Wholesomeness of food irradiated with doses above 10 kGy. WHO Technical Report Series 890. Geneva.