r射线处理后的猪羊肠衣对香肠品质的影响.pdf

Quality properties of sausage made with gamma-irradiated natural pork and lamb casing M.W. Byun *, J.W. Lee, C. Jo, H.S. Yook Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute, PO Box 105, Yusong, Taejon 305-600, South Korea Received 26 October 2000; received in revised form 6 February 2001; accepted 6 February 2001 Abstract Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. Fresh salted and semidried nat- ural pork and lamb casing was washed and irradiated at 0, 3, and 5 kGy by gamma-ray and emulsion-type pork sausage (Brattella Weiss Wurst) was manufactured. The sausage was stored in a 4
C refrigerator. The numbers of total aerobic bacteria, Enterococcus and coliform bacteria in the irradiated natural casing or sausage prepared from irradiated casing were significantly decreased or eliminated compared to those of the nonirradiated control. The D10 values of total aerobic bacteria of the pork and lamb casing were 0.87 and 0.92 kGy, respectively. The vacuum-packaged sausages made with irradiated casings had a higher 2-thiobarbituric acid reactive substances value than that of the nonirradiated controls only at 5-day with pork casing and at 10-day with lamb casing. The total working force for shear of the sausages was decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend shelf-life, primarily microbial quality, of the sausage made with natural casings. # 2001 Elsevier Science Ltd. All rights reserved. Keywords: Irradiated pork and lamb sausage casings 1. Introduction Historically, the natural intestines of pork, beef, or lamb such as stomach, small and large intestine, or bladder have been used to stuff meat batters when mak- ing sausages (Lee, 1995). The development of technology makes possible the production of processed artificial cas