Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions

Abstract

Co-research group in cooperation between Nong Lam University and VINAGAMMA Center in Ho Chi Minh City carried out this irradiation experiments on instant food by using two different irradiation techniques. The stationary irradiation sourced from Co 60 was applied at different doses (1.0 kGy, 2.5 kGy, 5.0 kGy) to ready to eat pasteurized sausage and mobile irradiation sourced from Electron -Beam (EB) was applied at same doses to pasteurized sausage in order to prolong the shelflife of the products. After irradiation, the microbial and sensory quality of sausage was analyzed and evaluated monthly upto six months of storage in natural conditions. The microbial parameter included total aerobic bacteria, yeast, mold, E. coli, clostridium spp. and sensory parameters of color, structure, smell, and taste was evaluated for each dose applied upto six months of storage at natural condition. The study results showed that despite the irradiation sources, application of 5.0kGy dose of irradiation was able to extend the shelf life of ready to eat sausages up to six months at natural condition without compromizing the microbial and sensory parameters. Thus, this irradiation technology could be applicable in extending the shelf life of meat products.