Research Note: Monitoring of Nitrite and N-Nitrosamine Levels in Irradiated Pork Sausage

摘要

Residual nitrite and N-nitrosamine levels were monitored on irradiated emulsion-type cooked pork sausage in aerobic or vacuum packaging states during storage. The sausage was irradiated at 0,5,10, and 20 kGy and stored at 4 deg. C for 4 weeks. The residual nitrite levels were significantly reduced by agamma irradiation (P＜0.05), whereas the vacuum packaging was More effective for nitrite reduction than aerobic packaging during storage. N-nitrosodimethylamine (NDMA) and N-nitroso- Pyrrolidine (NPYR) levels were significantly reduced in the vacuum packaged sausage irradiated with 20 kGy after 4 weeks.