Effects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions

Jae Hyun Kim; Hyun Joo Ahn; Ju Woon Lee; Hyun Jin Park; Gi Hyung Ryu; Il Jun Kang; Myung Woo Byun

doi:10.1016/j.foodchem.2004.02.026

Effects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions

Jae Hyun Kim, Hyun Joo Ahn, Ju Woon Lee, Hyun Jin Park, Gi Hyung Ryu, Il Jun Kang, Myung Woo Byun

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

48 Citations (Scopus)

Abstract

Combined effects of gamma irradiation and packaging on biogenic amine (BA) formation in pepperoni sausage were investigated during storage. Pepperoni (fermented sausage) was made and packaged with air, vacuum and CO ₂/N₂ (25%/75%) gas and then gamma-irradiated at 0, 5, 10 and 20 kGy. The pH was decreased after storage and non-irradiated samples showed a lower pH than irradiated. Lactic acid bacteria (LAB) were not detected after 5 kGy of gamma irradiation, while the LAB in the non-irradiated samples were 4-5 log counts during storage. A total of six different BAs, putrescine, cadaverine, β-phenylethylamine, spermidine, spermine and tyramine, were found in the pepperoni sausage. Detected BAs were statistically low under the irradiation or packaging conditions, except for cadaverine and β-phenylethylamine. Gamma irradiation was effective in reducing putrescine, spermidine, spermine and tyramine. Irradiation effects were not observed on the β-phenylethylamine level, while the CO₂/N₂ packaging caused increasing of the level. Most BAs detected were reduced by gamma irradiation of the pepperoni sausage during storage. However, CO ₂/N₂ packaging was an improper condition for BA reduction in the pepperoni sausage.

Original language	English
Pages (from-to)	199-205
Number of pages	7
Journal	Food Chemistry
Volume	89
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2004.02.026
Publication status	Published - 2005 Feb

Keywords

Biogenic amines
Gamma irradiation
Pepperoni

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2004.02.026

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title = "Effects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions",

abstract = "Combined effects of gamma irradiation and packaging on biogenic amine (BA) formation in pepperoni sausage were investigated during storage. Pepperoni (fermented sausage) was made and packaged with air, vacuum and CO 2/N2 (25%/75%) gas and then gamma-irradiated at 0, 5, 10 and 20 kGy. The pH was decreased after storage and non-irradiated samples showed a lower pH than irradiated. Lactic acid bacteria (LAB) were not detected after 5 kGy of gamma irradiation, while the LAB in the non-irradiated samples were 4-5 log counts during storage. A total of six different BAs, putrescine, cadaverine, β-phenylethylamine, spermidine, spermine and tyramine, were found in the pepperoni sausage. Detected BAs were statistically low under the irradiation or packaging conditions, except for cadaverine and β-phenylethylamine. Gamma irradiation was effective in reducing putrescine, spermidine, spermine and tyramine. Irradiation effects were not observed on the β-phenylethylamine level, while the CO2/N2 packaging caused increasing of the level. Most BAs detected were reduced by gamma irradiation of the pepperoni sausage during storage. However, CO 2/N2 packaging was an improper condition for BA reduction in the pepperoni sausage.",

keywords = "Biogenic amines, Gamma irradiation, Pepperoni",

author = "Kim, {Jae Hyun} and Ahn, {Hyun Joo} and Lee, {Ju Woon} and Park, {Hyun Jin} and Ryu, {Gi Hyung} and Kang, {Il Jun} and Byun, {Myung Woo}",

note = "Funding Information: This research was supported under the Nuclear R & D Programme by the Ministry of Science and Technology in Korea. ",

year = "2005",

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doi = "10.1016/j.foodchem.2004.02.026",

language = "English",

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AU - Kim, Jae Hyun

AU - Ahn, Hyun Joo

AU - Lee, Ju Woon

AU - Park, Hyun Jin

AU - Ryu, Gi Hyung

AU - Kang, Il Jun

AU - Byun, Myung Woo

N1 - Funding Information: This research was supported under the Nuclear R & D Programme by the Ministry of Science and Technology in Korea.

PY - 2005/2

Y1 - 2005/2

N2 - Combined effects of gamma irradiation and packaging on biogenic amine (BA) formation in pepperoni sausage were investigated during storage. Pepperoni (fermented sausage) was made and packaged with air, vacuum and CO 2/N2 (25%/75%) gas and then gamma-irradiated at 0, 5, 10 and 20 kGy. The pH was decreased after storage and non-irradiated samples showed a lower pH than irradiated. Lactic acid bacteria (LAB) were not detected after 5 kGy of gamma irradiation, while the LAB in the non-irradiated samples were 4-5 log counts during storage. A total of six different BAs, putrescine, cadaverine, β-phenylethylamine, spermidine, spermine and tyramine, were found in the pepperoni sausage. Detected BAs were statistically low under the irradiation or packaging conditions, except for cadaverine and β-phenylethylamine. Gamma irradiation was effective in reducing putrescine, spermidine, spermine and tyramine. Irradiation effects were not observed on the β-phenylethylamine level, while the CO2/N2 packaging caused increasing of the level. Most BAs detected were reduced by gamma irradiation of the pepperoni sausage during storage. However, CO 2/N2 packaging was an improper condition for BA reduction in the pepperoni sausage.

AB - Combined effects of gamma irradiation and packaging on biogenic amine (BA) formation in pepperoni sausage were investigated during storage. Pepperoni (fermented sausage) was made and packaged with air, vacuum and CO 2/N2 (25%/75%) gas and then gamma-irradiated at 0, 5, 10 and 20 kGy. The pH was decreased after storage and non-irradiated samples showed a lower pH than irradiated. Lactic acid bacteria (LAB) were not detected after 5 kGy of gamma irradiation, while the LAB in the non-irradiated samples were 4-5 log counts during storage. A total of six different BAs, putrescine, cadaverine, β-phenylethylamine, spermidine, spermine and tyramine, were found in the pepperoni sausage. Detected BAs were statistically low under the irradiation or packaging conditions, except for cadaverine and β-phenylethylamine. Gamma irradiation was effective in reducing putrescine, spermidine, spermine and tyramine. Irradiation effects were not observed on the β-phenylethylamine level, while the CO2/N2 packaging caused increasing of the level. Most BAs detected were reduced by gamma irradiation of the pepperoni sausage during storage. However, CO 2/N2 packaging was an improper condition for BA reduction in the pepperoni sausage.

KW - Biogenic amines

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Effects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions

Abstract

Keywords

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