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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gamma irradiation was used to reduce the N-nitrosamines and residual nitrite in model system sausage during storage. Aerobic or vacuum packaged sausage was irradiated at 0, 5,10, 20, and 30 kGy. The residual nitrite levels were significantly reduced by gamma irradiation, and, in vacuum packaging, the reduction was dose dependent. The N-nitrosodimethylamine of the sausage irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 kGy was needed in vacuum packaging. The N-nitrosopyrrolidine reduction was found at 20 and 30 kGy-irradiation. Results indicated that high dose irradiation (〉 10 kGy) was needed to reduce the carcinogenic N-nitrosamine and nitrite levels in pork sausage during storage.
    Type of Medium: Electronic Resource
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