The effects of salt, antioxidants and electron beam irradiation on color and oxidation of fresh pork sausage
Date
1998
Authors
Monge, Juan Carlos
Major Professor
Advisor
Cordray, Joseph C.
Committee Member
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Abstract
The effect of irradiation at 3 kGy, in combination with two salt levels (1.25% and 2.0%) and in the presence (0.02% of the fat content) or absence of antioxidants, on oxidation (TBARS) and color (CIE L*a*b*) of vacuum-packaged fresh pork sausage patties, stored for 27 days at refrigeration temperature (2-4°C), was measured. Sensory analysis for color, rancidity and off-flavor was also performed. Irradiation at 3 kGy increased TBARS values, although these values were still at acceptable levels.
Irradiation caused color deterioration, making samples "browner", as seen by lower CIE a* and b* values. The trained sensory panel also determined irradiated samples were "browner" and non-irradiated samples were "redder". However, they concluded the non-irradiated samples had higher rancid flavor than in the irradiated samples. Also, off-flavor was detected more frequently in non-irradiated samples than in irradiated samples.
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thesis