Combination effect of sodium lactate and irradiation on color, lactic acid bacteria, lipid oxidation and residual nitrite in Chinese sausages during storage at 25 °C

被引：8
|
作者：
Kuo, JCC [1 ]
Chen, HL [1 ]
机构：
[1] Tunghai Univ, Dept Food Sci, Taichung 40704, Taiwan
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2004年 / 84卷 / 08期
关键词：
sodium lactate; irradiation; Chinese sausage; color; lactic acid bacteria; lipid oxidation; nitrite;
D O I：
10.1002/jsfa.1722
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Chinese sausages, with the addition of 0 or 2% sodium lactate, were vacuum-packaged and stored overnight at 4degreesC. Refrigerated sausages were gamma-irradiated at 0, 3 or 5 kGy absorbed dose. Meat samples were stored at 25 degreesC for up to 30 days. Color, lactic acid bacteria, pH, lipid oxidation and residual nitrite were determined during storage. Irradiated samples were reduced in redness as a result of irradiation and storage time. Irradiation at 5 kGy alone or in combination with 2% sodium lactate and irradiation at 3 kGy could completely inhibit lactic acid bacterial growth. Thiobarbituric acid reactive substances (TBARS) values decreased as the pH values of samples increased. Sodium lactate decreased TBARS values of all samples and protected against a decrease of residual nitrite during storage. Irradiation reduced residual nitrite in Chinese sausage, and residual nitrite decreased with increased time. (C) 2004 Society of Chemical Industry.
引用
收藏
页码：903 / 908
页数：6
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