Effect of Gamma Irradiation on Lipid Oxidation, Fatty Acid Composition and Color of German Sausage

Gamma ray has been shown as an effective method to reducing or eliminating microbial contamination of raw and cooked meat products. However, irradiation-induced chemical and sensory changes are important to accept the technology for both the meat industry and consumers. The objective of this study was to determine the effect of gamma-irradiation (0, 2, 4, 6 and 8 kGy) on the fatty acid and lipid oxidation of German sausage during refrigerated storage (4 oC).

German sausage samples were irradiated at 2, 4, 6 and 8 kGy doses. During the storage period at 4 oC, TBA value and fatty acid profiles were considered.

The TBA value was significantly increased by irradiation at 6 and 8 kGy. Also irradiation at 6 and 8 kGy caused significant decrease of oleic acid and linoleic acid and significant increase of total trans fatty acids in both of these products.

Irradiation at 2 and 4 kGy doses is suggested as the best dose. However, more research in the subject seems necessary.