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Page No. : 95-101

ABSTRACT

The effect of electron beam (EB) irradiation on microbiological physico-chemical, sensory qualities and shelf-life of pork salami samples stored at refrigeration temperature (4°C) were studied. Pork salami samples were exposed to 3.0, 3.5 and 4.5 kGy doses of electron beam irradiation and stored at refrigeration temperature. Microbiological analysis of irradiated pork salami samples showed that total viable counts, S.aureus and yeast and mould counts in irradiated pork salami had significantly reduced and the effect was proportional to the irradiation dose. The TBA and tyrosine values showed an increasing trend as storage period advanced. Slight
increase in the TBA values was observed on irradiation but it did not affect the sensory attributes of the product. The sensorial quality of control and irradiated pork salami samples showed no significant changes. Amongst all the EB irradiation doses used under study, 4.5 kGy was found to be most effective in extension of shelf-life of the irradiated pork salamis for the period of 27 days at refrigeration storage temperature.

Keywords: Electron beam irradiation, pork salami, shelf life, total viable count