Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners

• Published in: Food science & technology 2021-01, Vol.135, p.110265, Article 110265
• Main Authors: Rodrigues, Isabela, Baldini, Aline, Pires, Manoela, Carvalho Barros, Julliane, Fregonesi, Raul, Gonçalves de Lima, César, Trindade, Marco Antonio
• Format: Article
• Language: English
• Subjects: Lipid oxidation; Microbiology; Radiation; Sensory; Sodium reduction
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2020.110265

This study aimed to evaluate the efficiency of gamma ray irradiation (1.5, 3.0, and 4.5 kGy) on the microbiological safety and shelf life of sodium-reduced hot dog wieners. The effects of this technology on quality parameters (color, lipid oxidation, texture, and sensory acceptance) were studied. The results showed that irradiation had a significant effect on reducing the red color (a *) of the wieners; higher levels of lipid oxidation were also observed at the initial time of storage (ranging from 0.5 to 1.34 mg malonaldehyde per kilogram of sample) when higher doses were applied. Sensory acceptance was not impaired by higher radiation doses. A significant, dose-dependent reduction of the microbial load was observed. Irradiation at a minimal dose provided up to 6 log cycle reductions of lactic acid bacteria. The application of 1.5 kGy is effective at assuring microbial safety without changing the quality of the product. •Microbial loads decreased with irradiation at any dose.•A dose-dependent load reduction was observed.•The oxidation level remained below the acceptable maximum limit.•Sensory acceptance was not compromised by radiation.