The improvement of color and shelf life of ham by gamma irradiation

Authors
Byun, MW Lee, JW Yook, HS Lee, KH Kim, KP
Citation
Mw. Byun et al., The improvement of color and shelf life of ham by gamma irradiation, J FOOD PROT, 62(10), 1999, pp. 1162-1166
Citations number
30
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD PROTECTION
ISSN journal
0362028X → ACNP
Volume
62
Issue
10
Year of publication
1999
Pages
1162 - 1166
Database
ISI
SICI code
0362-028X(199910)62:10<1162:TIOCAS>2.0.ZU;2-6
Abstract
This study was undertaken to determine if gamma irradiation can circumvent the need for sodium nitrite to obtain and maintain the desired color of por t; loin ham. A dose of 5 kGy was observed to be as effective as the use of 200 ppm of sodium nitrite to provide and maintain the desired color of the product for 30 days. Peroxidation of the product was reduced with addition of sodium nitrite but increased with irradiation. However, organoleptic qua lity of the irradiated ham without added sodium nitrite was acceptable.