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). Sausa...
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 $4^{\circ}C$ 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.
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 $4^{\circ}C$ 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.
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가설 설정
1)Low-salt sausages were non-irradiated (L-control) or irradiated with gamma-ray (γ-ray), electron-beam (E-beam), X-ray at 5 kGy, respectively.
3)ND: Not detected.
제안 방법
The selection of trained panelists was performed according to sensory evaluation procedures (Lawless and Heymann, 2010). Sausage sample were evaluated in terms of the intensity of cured/cooked color, the intensity of cooked meat flavor, the intensity of radiolytic off-flavor, juiciness, tenderness, and overall acceptability. The emulsion sausage samples were reheated until the core temperature reached 40°C, cut into 1-cm-thickness slice, and served randomly to the panelists.
Each sample was coded with a randomly selected 3-digit number. Sensory evaluations were performed under fluorescent lighting. Panelists were instructed to cleanse their palates with water before tasting the next samples.
0 mm, force 5 g. The calculation of texture values was obtained by graphing a curve using time and force plots.
Panelists were instructed to cleanse their palates with water before tasting the next samples. The cured/cooked color (1 = weak cured/cooked pink-reddish color, 9 = strong cured/cooked pink-reddish color), cooked meat flavor intensity (1 = extremely weak, 9 = extremely strong), radiolytic off-flavor (1 = extremely strong, 9 = extremely weak), tenderness (1 = extremely tough, 9 = extremely tender), juiciness (1 = extremely dry, 9 = extremely juicy), and overall acceptability (1 = extremely rejective, 9 = extremely acceptable) of the cooked samples were evaluated using a 9-point descriptive scale. This analysis was conducted using the hedonic test described by Bergara-Almeida et al.
The experimental design of this study was a completely randomized block design with three different batches. Statistical analysis and comparisons among means were carried out using the statistical package SPSS 18.
Therefore, the objective of this study was to evaluate the irradiation efficacies of three irradiation sources, gamma-ray (γ-ray), electron-beam (E-beam) and X-ray, on physicochemical, textural, sensory, and microbial properties of low-salt emulsion sausage during 28 d of refrigerated storage.
Treatments: Control ( □ ), sausage with 1.5% NaCl; L-control (◇), sausage with 0.75% NaCl;γ-ray (△), gamma-ray irradiated sausage with 0.75% NaCl; E-beam (○), E-beam irradiated sausage with 0.75% NaCl; X-ray (×), X-ray irradiated sausage with 0.75% NaCl.
(Korea). X-ray and E-beam irradiation were performed with a beam current of 1 mA and dose rate of 5 kGy/h and 2.9 kGy/s, respectively. For dosimetry of samples, alanine dosimeters (5 mm diameter; Bruker Instruments, Germany) were attached to two different positions (top and bottom) of the samples.
대상 데이터
The sensory evaluations were performed by nine trained sensory panelists (25-31 years old) from the Department of Food Sciences and Biotechnology of Animal Resources at Konkuk University. The selection of trained panelists was performed according to sensory evaluation procedures (Lawless and Heymann, 2010).
데이터처리
, USA). All data were analyzed by ANOVA to test the effects of two fixed factors: storage periods and irradiation type. The Duncan’s multiple range test was applied for comparisons of means; differences were considered significant at p<0.
The Duncan’s multiple range test was applied for comparisons of means; differences were considered significant at p<0.05.
성능/효과
In this study, our findings confirmed that 50% reduction in NaCl (from 1.5% to 0.75%) could decrease some quality attributes of emulsion sausage, particularly textural, sensory and microbial properties. Through irradiation technology, the microbial safety of low-salt emulsion sausages could be effectively improved.
05). The result of overall acceptability showed a significantly decreased score in irradiated/low-salt sausages compared to control sausage and even L-control sausage, resulting from the decreased intensity of cooked meat flavor, tenderness, juiciness and radiolytic off-flavor.
Thus, the results of this current study indicate that γ-ray, E-beam and X-ray irradiation at 5 kGy had little impacts on color characteristics of low-salt sausages during 28 d of refrigerated storage, however, the redness of irradiated/low-salt sausages higher values than control sausage.
후속연구
However, irradiation could result in negative impacts on sensory acceptance of low-salt emulsion sausages, regardless of irradiation sources. Therefore, this study indicates that irradiation technique could be used to improve microbial safety of low-salt meat products, and suggests that further studies for inhibiting and/or masking radiolytic off-flavor would be performed to ensure its practical use for low-salt meat products.
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