Byun M W, Lee J W, Jo C, Yook H S
Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute, PO Box 105, Yusong, Taejon 305-600, South Korea.
Meat Sci. 2001 Nov;59(3):223-8. doi: 10.1016/s0309-1740(01)00062-6.
Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. Fresh salted and semidried natural 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 D(10) 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.
研究了装入辐照天然肠衣的乳化型香肠的品质特性。将新鲜腌制和半干的天然猪肉和羊肉肠衣洗净，分别用0、3和5千戈瑞的伽马射线进行辐照，然后制作乳化型猪肉香肠（布拉特拉·魏斯香肠）。香肠储存在4°C的冰箱中。与未辐照对照组相比，辐照天然肠衣或由辐照肠衣制成的香肠中的需氧菌总数、肠球菌和大肠菌群数量显著减少或消除。猪肉和羊肉肠衣中需氧菌总数的D(10)值分别为0.87和0.92千戈瑞。仅在使用猪肉肠衣储存5天时和使用羊肉肠衣储存10天时，用辐照肠衣制作的真空包装香肠的硫代巴比妥酸反应物值高于未辐照对照组。两种辐照肠衣制作的香肠的总剪切力均有所降低，但感官评价无差异。因此，伽马辐照是一种用于对天然猪肉和羊肉肠衣进行消毒并延长用天然肠衣制作的香肠保质期（主要是微生物质量）的有用技术。
