Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

Effects of irradiation on lipid oxidation, color and volatiles production in pork sausages with different fat content and packaging were determined. Sausages (with 4.7, 10.5 and 15.8% fat content) were sliced and vacuum-packaged either in oxygen-permeable or impermeable bags, irradiated (0 or 4.5 kGy) and stored at 4°C for 7 days. Lipid oxidation, color and volatiles productions were analyzed at 0, 3 and 7 days of storage. TBARS (2-thiobarbituric acid reactive substances) values of cooked pork sausages increased with the increase of fat content regardless of storage, irradiation or packaging types. Irradiated samples had higher TBARS than nonirradiated at 0 day but the difference disappeared during storage in both packaging types. Lightness of sausages (Hunter L-value) increased with the increase of fat content and storage time but was not affected by irradiation. In aerobic packaging, irradiation reduced Hunter a-values of pork sausages at 0 day but irradiation effect on a-value disappeared during storage. In vacuum packaging, however, irradiated samples had higher Hunter a-values than nonirradiated samples. Irradiation increased 1-heptene and total volatiles, but the amount of 1-heptene was not associated well with TBARS values of pork sausages. In both irradiated and nonirradiated pork sausages, aerobic packaging produced more volatiles than vacuum packaging during storage. It was concluded that irradiation and fat content had significant effects on lipid oxidation, color and volatiles production of cooked pork sausages during storage but that oxygen availability had a stronger effect than irradiation and fat content