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KMID : 1160620030080010093
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Preventive Nutrition and Food Science
2003 Volume.8 No. 1 p.93 ~ p.95
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CO2 Packaging Combined with Irradiation Decreases Nitrosamine Formation in Pork Sausage
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Jo Cheo-Run
Ahn Hyun-Joo
Son Jun-Ho
Kim Jae-Hyun
Lee Ju-Woon
Chung Young-Jin
Byun Myung-Woo
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Abstract
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This study evaluated the effectiveness of different packaging methods (aerobic, vacuum and CO2), combined with irradiation, in reducing volatile N-nitrosamine formation in pork sausage during storage. Production of nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) in pork sausage was decreased by irradiation during storage at 4℃ for 4 weeks. The nitrosamine concentrations were the lowest in sausage with CO2(100%) packaging. These results indicate that irradiation combined with CO2 packaging is the most effective treatment among tested for reducing the formation of volatile N-nitrosamines in cooked pork sausage during storage.
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KEYWORD
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sausage, nitrosamine reduction, packaging, irradiation
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