Use of irradiation to control microorganisms and extend the refrigerated market life of chicken sausage

Résumé

This study investigated the microbial, chemical and sensorial properties of chicken sausage exposed to gamma irradiation and stored at 0-4oC. Chicken sausage was treated with 0, 2, 4 or 6 kGy doses of gamma irradiation. Microbial, chemical, and sensory analyses of chicken sausage were evaluated at 0, 4, 8, 12, 16 and 20 weeks of storage. Irradiation at 2, 4 and 6 kGy significantly reduced the counts of total viable (mesophilic aerobic) plate counts (TPCs), fecal coliform and yeast load and prolonged the refrigerated shelf-life of chicken sausage. Irradiation significantly decreased their amount of total acidity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS), while storage increased the total acidity, VBN and TBARS for irradiated and non-irradiated samples. The percentage of protein slightly increased in irradiated samples with higher doses, while the percentage of fat significantly decreased. Gamma irradiation showed no significant effect on the sensory properties of chicken sausage.