Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

다국어 초록 (Multilingual Abstract)

This study was performed to investigate the impacts of irradiation sources on quality attributes
of low-salt sausage during refrigerated storage. Control sausage was prepared with
1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a
50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were
irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were
stored at 4°C for 28 d to determine changes in quality attributes. The pH of low-salt sausages
was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated
low-salt sausages compared to control (p<0.05). The hardness, gumminess and chewiness
of control sausage were higher than those of low-salt sausages (p<0.05). However, there
were no significant differences in the textural parameters between low-salt sausage treatments.
The overall sensory acceptability score of irradiated/low-salt sausages were lower than
L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor
(p<0.05). The initial 2-thiobarbituric acid-reactive substances (TBARS) values of irradiated/
low-salt sausages were higher than control and L-control (p<0.05). However, the TBARS values
of irradiated treatments were significantly lower than control at the end of storage. Irradiation
could effectively inhibit the microorganism growth (total aerobic bacteria, coliforms,
Enterobacteriaceae, and Pseudomonas spp.) in low-salt sausages (p<0.05). Therefore, our
findings show that irradiation could be to improve microbial safety of low-salt sausages, and
suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/
low-salt sausages.

목차 (Table of Contents)

• Introduction
• Materials and Methods
• Results and Discussion
• Conclusion