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Effects of Gamma Irradiation and Ascorbic Acid on Reducing N-Nitrosamines in Pork Sausage

감마선 조사와 아스코르브산 첨가가 소시지의 발암성 N-Nitrosamine 파괴 및 생성억제에 미치는 영향

  • 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, Cheor-Un (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kwon, Jong-Suk (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Song, Hyun-Pa (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Hee-Yun (Division of Food Additives, Korea Food and Drug Administration) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
  • 안현주 (한국원자력연구소 방사선식품·생명공학기술개발팀) ;
  • 김재현 (한국원자력연구소 방사선식품·생명공학기술개발팀) ;
  • 조철훈 (한국원자력연구소 방사선식품·생명공학기술개발팀) ;
  • 권종숙 (한국원자력연구소 방사선식품·생명공학기술개발팀) ;
  • 송현파 (한국원자력연구소 방사선식품·생명공학기술개발팀) ;
  • 김희연 (한국원자력연구소 방사선식품·생명공학기술개발팀) ;
  • 변명우 (식품의약품안전청 식품첨가물과)
  • Published : 2002.06.01

Abstract

Gamma irradiation was used to reduce the N-nitrosamines in emulsion-type cooked pork sausage during storage at 4$^{\circ}C$. The sausage without ascorbate to maximize the N-nitrosamine formation and the sausage with 200 ppm sodium ascorbate were prepared, respectively. The sausages were aerobically or vacuum packaged and irradiated at 0, 5, 10 and 20 kGy. A statistically significant difference was not shown in N-nitrosodimethylamine (NDMA) and N-nitrosopyrrelidine (NPYR) levels in the sausage prepared with sodium ascorbate at 0 week, while the NDMA and NPYR reduction was observed after 4 weeks storage. The NDMA level in the sausage without sodium ascorbate and irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 key was needed in vacuum packaging. The N-nitroscpyrrolidine reduction was shown at 20 and 30 kGy-irradiation. The results indicated that gamma irradiation was effective to reduce N-nitrosamines level in sausage during storage.

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