Color and Oxidative Stability of Nitrite‐Free Cured Meat after Gamma Irradiation

Abstract

The effects of 5 and 10 kGy irradiation on the color and oxidative stability of meats treated with. nitrite or a nitrite-free curing system were investigated. The nitrite-free curing system consisted of the preformed cooked cured-meat pigment, sodium ascorbate and sodium tripolyphosphate with or without sodium acid pyrophosphate. Irradiation had no detrimental effects on the coIor or flavor of either cured samples. Polyphosphates had a beneficial effect on oxidative stability but had a slight detrimental effect on color stability of irradiated samples.

Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5 kGy and 10 kGy) during refrigerated storage

“…endogenous antioxidant contents and prooxidant/ antioxidant balance (Cava et al, 2000). Similar results were found by Shahidi, Pegg, and Shamsuzzaman (1991), who observed that the hexanal contents declined markedly upon extended storage of meat. They indicated that the reactions of hexanal with meat components or its further oxidation to hexanoic acid were responsible for the reduction of hexanal in meat during storage.…”

Effect of irradiation on colour and lipid oxidation of dry-cured hams from free-range reared and intensively reared pigs

“…These changes, increase of a*-value and diminution of hue, are indicative of a redder colour in irradiated samples than in non-irradiated. These results are in agreement with previous reports, which indicated that irradiation increased the redness of uncured raw and cooked meats (Luchsinger et al, 1996, Millar, Moss, & Stevenson, 2000, Nam & Ahn, 2002, however they are in disagreement with studies of Shahidi, Pegg, and Shamsuzzaman (1991), which described that irradiation had no detrimental effect on the colour of meat treated with nitrite or a nitrite-free curing system. Changes in redness induced by irradiation have been object of study in aerobic and vacuum-packaged raw and cooked meat and in model systems by different authors which have described numerous factors responsible for this change (reviewed by Brewer, 2004).…”

Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages

“…TBARS values were low for the control, as expected, because sodium nitrite was added. Nitrite has been shown to be an effective antioxidant (Shahidi and others 1991). Higher values and greater differences for TBARS values, especially over time, were expected for TRTs 1, 2, 3, and 4 because sodium nitrite was not added.…”