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1、MeatScience59(2001)223–228www.elsevier.com/locate/meatsciQualitypropertiesofsausagemadewithgamma-irradiatednaturalporkandlambcasingM.W.Byun*,J.W.Lee,C.Jo,H.S.YookTeamforRadiationFoodScienceandBiotechnology,KoreaAtomicEnergyResearchInstitute,POBox105,Yusong,Taejon305-600,SouthKoreaRece
2、ived26October2000;receivedinrevisedform6February2001;accepted6February2001AbstractQualitypropertiesinemulsion-typesausagestuffedintoirradiatednaturalcasingwerestudied.Freshsaltedandsemidriednat-uralporkandlambcasingwaswashedandirradiatedat0,3,and5kGybygamma-rayandemulsion-typeporksausa
3、ge(BrattellaWeissWurst)wasmanufactured.Thesausagewasstoredina4Crefrigerator.Thenumbersoftotalaerobicbacteria,Enterococcusandcoliformbacteriaintheirradiatednaturalcasingorsausagepreparedfromirradiatedcasingweresignificantlydecreasedoreliminatedcomparedtothoseofthenonirradiatedcontrol.T
4、heD10valuesoftotalaerobicbacteriaoftheporkandlambcasingwere0.87and0.92kGy,respectively.Thevacuum-packagedsausagesmadewithirradiatedcasingshadahigher2-thiobarbituricacidreactivesubstancesvaluethanthatofthenonirradiatedcontrolsonlyat5-daywithporkcasingandat10-daywithlambcasing.Thetotalw
5、orkingforceforshearofthesausageswasdecreasedinbothirradiatedcasingsbutthesensoryevaluationshowednodifference.Therefore,thegammairradiationwasausefultechniquetosanitizethenaturalporkandlambcasingsandtoextendshelf-life,primarilymicrobialquality,ofthesausagemadewithnaturalcasings.#2001Els
6、evierScienceLtd.Allrightsreserved.Keywords:Irradiatedporkandlambsausagecasings1.IntroductionTrigoandFraqueza(1998)reportedthatthetotalaero-bicbacteria,Enterobacteriacea,andcoliformbacteriainHistorically,thenaturalintestinesofpork,beef,orporksmallcasingwere7.54,7.45,and7.55logCFU/g,lam
7、bsuchasstomach,smallandlargeintestine,orrespectively,afterstrippingandwashing.bladderhavebeenusedtostuffmeatbatterswhenmak-GabbisandSilliker(1974)initiallystudiedanimprove-ingsausages(Lee,1995).Thedevelopmentoftechnologymentofthemicrobiologicalqualityofnaturalcasingsmakespossiblethepro
8、ducti
