Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage.

Content Provider	Europe PMC
Author	Ameer, Ammara Seleshe, Semeneh Kang, Suk Nam
Copyright Year	2022
Abstract	In this study, we investigated the effect of electron beam irradiation on the physicochemical, microbiological, and sensory attributes of dry fermented sausage during 8 weeks of refrigerated storage at 4°C. The five doses of e-beam irradiation applied were: 0 kGy (control) and 1, 2, 3, and 4 kGy. All the experimental treatments led to a significant decrease in pH values during the storage period of 60 days (P<0.05). The 2-kGy treatment caused a significant (P<0.05) decrease in pH value, bacterial growth (total plate count, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli), and thiobarbituric acid-reactive substances values than other irradiated fermented sausage batches during the study. Irradiation did not affect the water activity value of the fermented sausage samples. For color characteristics, 3 kGy exhibited significantly lower (P<0.05) L* (lightness) values than other irradiation treatments. A similar trend of significantly lower (P<0.05) a* (redness) and b* (yellowness) values was observed in all irradiated treatments than in the control. All the treatments showed no significant differences (P>0.05) in scores in sensory attributes (color and sourness); however, fermented sausage irradiated with 3 kGy had the highest sensory characteristics (overall acceptability) at the end of the storage period. In conclusion, 1, 2, and 3 kGy irradiation treatments can be beneficial for inhibiting lipid oxidation, controlling microbial growth, and maintaining sensory attributes of fermented sausage during storage, thereby enhancing their food safety and shelf stability.
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ISSN	22871098
Journal	Preventive Nutrition and Food Science [Prev Nutr Food Sci]
Volume Number	27
DOI	10.3746/pnf.2022.27.3.323
PubMed Central reference number	PMC9585401
Issue Number	3
PubMed reference number	36313059
e-ISSN	22878602
Language	English
Publisher	The Korean Society of Food Science and Nutrition
Publisher Date	2022-09-01
Access Restriction	Open
Rights License	This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Copyright © 2022 by The Korean Society of Food Science and Nutrition. All rights Reserved.
Subject Keyword	fermented sausage irradiation sensory characteristics storage
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Food Science