Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage

The packaging and irradiation effect on physicochemical changes in pork sausage was studied. Emulsion-type cooked pork sausage was made with (156 ppm) or without NaNO2 and packaged in aerobic, vacuum, and CO2 (100%) conditions. The samples were irradiated at 0 and 5 kGy absorbed dose, and lipid oxidation, color, content of residual nitrite and volatile N-nitrosamines were analyzed during storage at 4 °C. The NaNO2 addition to sausage significantly reduced lipid oxidation and increased Hunter color a-value. Residual nitrite content was the lowest in the sausage with CO2 packaging, but no irradiation effect was found at 5 kGy. Irradiation at 5 kGy reduced the content of nitrosodimethylamine at 0 week and nitrosopyrrolidine at 4 week. Results indicated that CO2 packaging is better in terms of lower residual nitrite content in the sausage. In addition, irradiation may minimize the risk of exposure to carcinogenic volatile N-nitrosamines possibly present in cooked pork sausage