Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids

Abstract

The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion‐type cooked beef sausages was investigated. Vacuum‐packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids.

Effects of Gamma Irradiation on Physicochemical and Sensory Properties of Cooked Beef Sausages

“…A critical concern regarding the application of this technology in the meat industry is the possible adverse effect of gamma irradiation on finished products' physicochemical properties, so assessing the constraints of this technology has become noticeable. Another problem associated with irradiation is lipid oxidation, which produces hydroxyl radicals from the water in sausage emulsions (Abedi et al 2014). Also, sulfur compounds determined as the key compounds produced during gamma irradiation are responsible for the generation of irradiation odor.…”