Abstract:
In this study, we investigated the effect of electron beam irradiation on thephysicochemical, microbiological, and sensory attributes of dry fermented sausage during 8 weeksof refrigerated storage at 4°C. The five doses of e-beamirradiation applied were: 0 kGy (control) and 1, 2, 3, and 4 kGy. All the experimental treatments led to a significant decrease in pH valuesduring the storage period of 60 days (P0.05) inscores in sensory attributes (color and sourness); however, fermented sausage irradiated with 3kGy had the highest sensory characteristics (overall acceptability) at the end of the storage period. In conclusion, 1, 2, and 3 kGy irradiation treatments can be beneficial for inhibiting lipid oxidation,controllingmicrobial growth, and maintaining sensory attributes of fermented sausage duringstorage, thereby enhancing their foodsafety and shelf stability.
Page(s):
66-66
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
irradiation
,
Storage
,
sensory characteristics
,
fermented sausage