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 language | English |
|---|---|
| Pages (from-to) | 818-824 |
| Number of pages | 7 |
| Journal | Radiation Physics and Chemistry |
| Volume | 77 |
| Issue number | 6 |
| DOIs | |
| State | Published - Jun 2008 |
Keywords
- Antioxidant
- Electron-beam irradiation
- Fermented sausage
- Lipid oxidation
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