Volume 106, January 2015, Pages 315–319
Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage
Highlights
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- We evaluate the combined effects of gamma irradiation and antioxidant combination.
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- Gamma irradiation is effective in reducing the nitrite levels.
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- Combination of antioxidants might be helpful in enhancing the oxidative stability.
Abstract
This
study was conducted in order to investigate the combined effects of
gamma irradiation (0, 2.5, and 5 kGy) and antioxidant combination,
mugwort extract (ME) and ascorbic acid (Aa), on the pH, total color
difference (ΔE), hue angle (H°), 2-thiobarbituricacid-reactive
substances (TBARS) values, residual nitrite contents, and sensory
evaluation in chicken sausage during storage. The pH values and sensory
properties, except for color, of chicken sausage were not significantly
affected by adding ME or treating irradiation during storage. However, ΔE, and H°
values of samples containing ME (either alone or with Aa) were higher
than that of control, whereas irradiation had no significant effect
during storage. A combination of ME+Aa (0.2% ME+0.05% Aa) was effective
at delaying lipid oxidation in irradiated chicken sausage. In addition,
nitrite contents were reduced by gamma ray as a dose dependent manner
and, particularly in ME+Aa was most effective in decreasing the residual
nitrite. Our results suggested that gamma irradiation combined with an
antioxidant mixture is a useful technology for reducing the residual
nitrite and retarding the lipid oxidation in chicken sausage.
Keywords
- Gamma irradiation;
- Mugwort;
- Ascorbic acid;
- Residual nitrite;
- Shelf-life
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