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

Gamma irradiation could be considered a promising technology to extend food products' shelf life. Emulsion products with 40 and 65% meat contents were irradiated at 2, 4, 6, and 8 kGy doses. Residual nitrite, total volatile basic nitrogen (TVB-N), and thiobarbituric acid (TBA) values were measured during 0, 7, 14, 21, and 28 d of storage at 4 ̊C. The color was analyzed at weeks 0 and 4 during storage. Irradiation at 8 kGy significantly (p < 0.05) reduced nitrite residues in both groups. The TVB-N value in the irradiated samples was significantly lower than in the non-irradiated samples. Also, the high irradiation doses at 6 and 8 kGy significantly (p < 0.05) reduced the red index (a-value) and increased the TBA values of both products. High malondialdehyde contents were induced by high irradiation doses. Sensory evaluation results showed that the 8-kGy-treated products had the lowest color, taste, and odor scores, whereas 2 and 4-kGy doses could be suitable to maintain sensorial characteristics. Overall findings suggested the use of lower gamma irradiation doses to decrease residual nitrite and extend the shelf life of meat products.