γ-ray irradiation reduces the formation of polycyclic aromatic hydrocarbons during the baking of sausage

• Published in: Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2021-06, Vol.183, p.109406, Article 109406
• Main Authors: Li, Yu-zhu, Cai, Ke-zhou, Hu, Gao-feng, Nie, Wen, Liu, Xing-Yun, Xing, Wei, Xu, Baocai, Chen, Cong-gui
• Format: Article
• Language: English
• Subjects: Baked sausage; Baking; Decontamination; Electron spin; Fatty acid; Fatty acids; Free radicals; Gamma rays; Lipid oxidation; Lipids; Meat; Meat processing; Microorganisms; Oxidation; Polycyclic aromatic hydrocarbons; Radiation dosage; Sausages; γ-ray irradiation
• ISSN: 0969-806X; 1879-0895
• DOI: 10.1016/j.radphyschem.2021.109406

As a common food preservation method, γ-ray irradiation can effectively improve the microbial safety of raw meat. However, the effects of irradiation decontamination on chemical hazard formation, such as polycyclic aromatic hydrocarbons (PAHs), in subsequent meat processing have not been studied. In this study, fresh sausage was irradiated with γ-rays at doses of 0, 1, 4, and 8 kGy, and the lipid oxidation, fatty acid composition and total free radical content were determined. The contents of four types of higher molecular weight PAHs (BaA, CHR, BbFA, BaP - called as PAH4) were determined after 20 min of baking at 220 °C. The peroxide value (POV) of sausages after 1, 4, 8 kGy of irradiation were 1.86, 2.42, 3.84 meq/kg, respectively, and the thiobarbituric acids (TBARs) values were 0.08, 0.12, 0.19 mg/kg, respectively, which were significantly increased compared with those of the unirradiated sausages (P