Radiação gama e tempo de armazenamento sobre a oxidação lipídica, cor objetiva, pigmentos heme e nitrito residual de mortadelas elaboradas com diferentes níveis de nitrito

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) 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.