A central composite rotational design (DCCR) was conducted to study simultaneously the effects of nitrite additions (43.6, 150, 256.4 and 300 ppm) and gamma irradiation (2.9, 10, 17.1 and 20 kGy) in texture attributes and physicochemical parameters of bologna-type sausages. The pH, chemical composition and adhesiveness were not affected by any of the variables studied, while hardness and chewiness were influenced by gamma irradiation. Significant models of regression (P<0.05) were established for water activity, cohesiveness and springiness. These models indicate that the effects of gamma irradiation on these parameters are dependent on the level of nitrite added. The effects of irradiation in sausages with less than 150 ppm nitrite were distinct from samples with higher levels of addition.
texture profile; emulsion-type product; chemical composition
