Effects of Sodium Nitrite, Sodium Nitrate and DL, Alpha-Tocopherol on Properties of Irradiated Frankfurters

Abstract

Frankfurters were manufactured to contain certain combinations of curing ingredients (sodium nitrite, sodium nitrate and DL alpha-tocopherol). Some frankfurters were made to contain in the finished product 0% added moisture, others were made to contain 10% added moisture, some frankfurters were not irradiated (0-megarad), others were irradiated with either 0.8 or 3.2 megarads (Cobalt-60 radiation source). Use of DL, alpha-tocopherol (at a level of 206 ppm) was associated with greater processing shrinkage, more off-flavor and less overall palatability (P<0.05). The most desirable external and internal cured color and firmest texture was in frankfurters made with 50 ppm of NO2 or with 100 ppm of NO2, irrespective of irradiation level. Use of irradiation (0.8 or 3.2 megarads) on frankfurters made without nitrite or nitrate did not improve visually determined cured color but did improve this color when determined spectrophotometrically; nevertheless, cured color of irradiated frankfurters made without use of nitrite or nitrate was not comparable to that of non-irradiated or irradiated frankfurters made with 100 ppm NO2. Irrespective of added moisture or curing ingredient combinations, significant differences (P<0.05) in palatability traits were associated with increasing irradiation levels (0, 0.8 or 3.2 megarads). Off-flavor increased, texture was less firm and overall palatability was less desirable as irradiation level increased. Low-dose irradiation (⩽1 megarad) may be feasible for enhancing the palatability traits of frankfurters containing lower levels of nitrite (lower than 156 ppm) but it appears that the correct irradiation level would be lower than the 0.8 megarad used in this study.

Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

“…Shahidi et al (1991) reported that sodium nitrite has a strong antioxidant effect on cured meat products. However, when higher doses of radiation was applied (48 kGy), lipid oxidation in cured meat increased (Terrell et al, 1981). The higher levels of TBARS values in turkey breast rolls than otheres were consistent with Zhu et al (2004aZhu et al ( , 2004c findings: the highest TBARS values in turkey breast rolls were due to the quality of the starting materials, which already had relatively high level of TBARS values.…”

Food irradiation‐chemistry and applications∗

“…It therefore acts as a competitive inhibitor, preventing the degradation of food constituents (23). Addition of sorbates prior to irradiation has been reported to improve the sensory qualities of foods (23,(223)(224)(225)(226). Ascorbic acid also acts as a competitive inhibitor by reacting with *OH radicals and hydrated electrons (20).…”

“…Ascorbic acid also acts as a competitive inhibitor by reacting with *OH radicals and hydrated electrons (20). Nitrites or nitrates improve the color and palatability of irradiated frankfurters (226). Other chemicals -e.g., iodoacetamide, iodoacetic acid, captan, etc.-have been reported to radiosensitize the microorganism, thus reducing the dose required for their inhibition (227,228).…”

Sensory and Physiochemical Characteristics of Frankfurters Formulated with Potassium Lactate and Sodium Diacetate before and after Irradiation

“…Irradiation and lactate‐based additives, particularly in combination with diacetate, are effective antimicrobials in ready‐to‐eat (RTE) processed meats (Papadopoulous and others 1991b; Eckert and others 1997; Maca and others 1997a; Sommers and Thayer 2000; Mbandi and Shelef 2001; Samelis and others 2002; Sommers and Fan 2003; Nunez and others 2004a). However, the use of either technology alone as a microbial intervention strategy can result in undesirable quality changes (Terrell and others 1981a, 1981b, 1982; Nunez and others 2004b). An intervention strategy that addresses both consumer safety concerns and quality issues is the use of multiple microbial hurdles, which uses compatible antimicrobial technologies together at lower usage levels to suppress pathogen growth while preserving desirable physiochemical and sensory properties.…”