Effects of electron beam irradiated natural casings on the quality properties and shelf stability of emulsion sausage

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• 作者：Hyun-Wook Kim^a ; Ji-Hun Choi^b ; Yun-Sang Choi^b ; Hack-Youn Kim^a ; Ko-Eun Hwang^a ; Dong-Heon Song^a ; Ju-Woon Lee^c ; Cheon-Jei Kim^a ; ^{kimcj@konkuk.ac.kr}
• 关键词：Electron beam irradiation ; Emulsion sausage ; Natural casing ; Shelf stability
• 刊名：Radiation Physics and Chemistry
• 出版年：2012
• 期刊代码：68_0969806x
• 类别：ph
• 出版时间：May, 2012
• 卷：81
• 期：5
• 页码：580-583
• 文件大小：287 K

摘要

The effect of electron beam irradiated hog and sheep casings (1, 3, and 8 kGy) on the physicochemical properties and shelf stability of emulsion sausage was evaluated. There were no significant differences in pH, instrumental color, sensory properties (overall acceptability), and hardness between all the samples. The cooking yields for the irradiated treated samples were larger than that of the yields obtained for the non-irradiated samples for both the hog and sheep casing. The irradiated natural casings accelerated lipid oxidation, and inhibited the formation of volatile basic nitrogen and the increase in total aerobic bacteria. In conclusion, the natural casings irradiated below at a dose of 3 kGy had no effect on physicochemical and sensory properties of the emulsion sausages, however, that improved the shelf-stability over 5 weeks. Therefore, natural casings irradiated at moderate doses are suitable for sausage production.