Application of electron-beam irradiation combined with antioxidants for fermented sausage and its quality characteristic

D. G. Lim, K. H. Seol, H. J. Jeon, C. Jo, M. Lee

Research output: Contribution to journalArticlepeer-review

18 Scopus citations

Abstract

The effects of various doses of electron-beam irradiation on the changes in microbiological attributes of fermented sausage and the combined effect of electron-beam irradiation and various antioxidants on the oxidative stability and sensory properties during cold storage were investigated. Results indicated that 2 kGy of irradiation was the most effective in manufacturing a fermented sausage, and the addition of rosemary extracts was effective in controlling the production of off-flavor and development of lipid oxidation during cold storage.

Original languageEnglish
Pages (from-to)818-824
Number of pages7
JournalRadiation Physics and Chemistry
Volume77
Issue number6
DOIs
StatePublished - Jun 2008

Keywords

  • Antioxidant
  • Electron-beam irradiation
  • Fermented sausage
  • Lipid oxidation

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