Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage
Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage
Song, I.H.; Kim, W.J.; Jo, C.; Ahn, H.J.; Kim, J.H.; Byun, M.W.
Journal of Food Protection 66(6): 1090-1094
2003
ISSN/ISBN: 0362-028X
PMID: 12801015
DOI: 10.4315/0362-028x-66.6.1090
The effect of modified atmosphere packaging and irradiation in combination on nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) levels in pork sausage was studied. Emulsion-type cooked pork sausage was manufactured and packaged in aerobic, CO2 (100%), N2 (100%), and CO2/N2 (25%/75%) environments and irradiated at 0, 5, 10, and 20 kGy with gamma irradiation.