Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

CO2 Packaging Combined with Irradiation Decreases Nitrosamine Formation in Pork Sausage

  • Jo, Cheo-Run (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Ahn, Hyun-Joo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Son, Jun-Ho (Kore Advanced Food Research Institute) ;
  • Kim, Jae-Hyun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Chung, Young-Jin (Department of Food Science and Nutrition, Chungnam National University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • Published : 2003.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

Keywords

References

  1. Fiddler W, Gates R, Pensabene JW, Phillips JG, Wierbicki E. 1981. Investigation on nitrosamines in irradiation-sterilizedbacon. J Agric Food Chem 29: 551-554 https://doi.org/10.1021/jf00105a030
  2. Pensabene JW, Gates RA, Jenkins RK, Fiddler W. 1987.Effect of Cesium-137 radiation on the formation of N-nitrosopyrrolidine in bacon. J Agric Food Chem 35: 192-194 https://doi.org/10.1021/jf00074a007
  3. Olson DG. 1998. Irradiated food. Food Technol 52: 56-62
  4. Ahn HJ, Yook HS, Rhee MS, Lee CH, Cho YJ, Byun MW.2001. Application of gamma irradiation on breakdown of hazardous volatile N-nitrosamine. J Food Sci 67:596-599 https://doi.org/10.1111/j.1365-2621.2002.tb10644.x
  5. Ahn HJ, Kim JH, Jo C, Lee CH, Byun MW. 2002. Reductionof N-nitrosamines and nitrite in model system sausage byirradiation. J Food Sci 67: 1370-1373 https://doi.org/10.1111/j.1365-2621.2002.tb10291.x
  6. Jo C, Ahn HJ, Son JH, Lee JW, Byun MW. 2002. Packagingeffect on residual nitrite content and nitrosamine formationin irradiated cooked pork sausage. Food Control 14: 7-12 https://doi.org/10.1016/S0956-7135(02)00045-2
  7. Raoul S, Gremaud E, Biaudet H, Turesky RJ. 1997. Rapid solid-phase extraction method for the detection of volatile nitrosamines in food. J Agric Food Chem 45: 4706-4713 https://doi.org/10.1021/jf970232q
  8. SAS Institute. 1989. SAS User's guide. SAS Institute Inc.,Cary, NC
  9. Jo C, Ahn HJ, Kim JH, Son IH, Kim WJ, Byun MW. 2002.Reduction of residual nitrite level in cooked pork sausage with different packaging and gamma irradiation. Korean JFood Sci Technol 34: 741-745
  10. Nam KC, Ahn DU. 2001. Carbon monoxide-heme pigmentis responsible for the pink color in irradiated raw turkey breast meat. Meat Sci 60: 25-33
  11. Francis JF. 2000. Nitrosamines. In Encyclopedia of Food Science and Technology. Francis FJ, ed. 2nd ed. John Wiley& Sons, Inc. New York. Vol 2, P 1707-1715
  12. Cassens RG. 1996. Composition and safety of cured meatsin the USA. Food Chem 59: 561-566