The present study was undertaken to evaluate the irradiation doses (0, 7,5 and 15kGy) and nitrite levels (0, 7,5 and 15kGy) effects on the TBARS index, objective color (CIELAB), residual nitrite content and total and nitrous heme pigments in bologna-type sausage during storage (4°C) for 69 days. Irradiation increased (P<0.05) TBARs values and decreased (P<0.05) residual nitrite content in the first month of storage, but had little effects on nitrous heme pigments content. The color of products with 150ppm nitrite added was not affected (P>0.05) by irradiation. Results indicated that high doses of gamma radiation can be applied in bologna-type sausages with 75ppm nitrite added without major changes in color and chemical characteristics.
emulsion-type cooked product; TBARS values; nitrous heme pigment
