Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Irradiation on pH, Color, and Sensory Quality of Cooked Pork Sausage with Added Chitosan Oligomer

  • Cheorun Jo (Team for Radiation Food Science an Biotechnology, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Radiation Food Science an Biotechnology, Korea Atomic Energy Research Institute) ;
  • Lee, Kyong-Haeng (Department of Kimchi and Food Science, Chongju National College of Science and Technology) ;
  • Lee, Hyung-Ja (Department of Home Economics National Hankyoung University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science an Biotechnology, Korea Atomic Energy Research Institute)
  • Published : 2001.09.01
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Abstract

The combined effect of water-soluble chitosan oligomer and irradiation on changes in quality of perk sausage made with (156 ppm) or without NaNO$_{2}$ was determined. The pH of nonirradiated sausage without NaNO$_{2}$ decreased significantly during 3 wks of storage, but the pH of irradiated sausage did not. Irradiation at 4.5 kGy did not increase the Hunter color a-value but 10 and 20 kGy showed significantly higher a-values in the sausage with chitosan oligomer (p < 0.05). The sausage with NaNO$_{2}$ had higher sensory scores than that without NaNO$_{2}$, and irradiated sausage had lower scores in overall acceptance. Results indicate that further research is needed to achieve consumers sensory standards for irradiating cooked meat products.

Keywords

References

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