Studies were carried out to investigate the relationship of the remaining percentage of antiseptics and the preservative effect of combined antiseptics and gamma radiation on the keeping quality of pork sausage. Antiseptics quantities, total bacterial counts, and pH were examined during the storage at 5℃ and 30℃. The results obtained were summarized as follows:
1) After irradiation, quantities of antiseptics decreased in proportion to the level of dosage and K-SOA showed more radiosensitivity than AF-2 (p$lt;0.01).
2) The remaining percentage of antiseptics during storage were higher in samples of more irradiated and stored at the lower temperature. AF-2 decreased less than K-SOA.
3) The correlation between the increase of total bacteria counts and percentage of antiseptics survival in sausage was highly significant(p$lt;0.01). High doses of irradiation, storage at lower temperature and use of AF-2, however, seemed to be effective in controlling the increase of total bacterial flora.
4) From the relationships among quantities of antiseptics, number of total bacteria and sensory evaluation, it was shown that the most suitable radiation dose was considered to be 0.5 Mrad, which was superior to 0.75 Mrad in keeping qualities and nonirradiation odor.
5) Effect of gamma ray on the heme pigments of sausage surface was not recognized.
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