Abstract
In this study, we investigated the effect of electron beam irradiation on the physicochemical, microbiological, and sensory attributes of dry fermented sausage during 8 weeks of refrigerated storage at 4°C. The five doses of e-beam irradiation applied were: 0 kGy (control) and 1, 2, 3, and 4 kGy. All the experimental treatments led to a significant decrease in pH values during the storage period of 60 days (P<0.05). The 2-kGy treatment caused a significant (P<0.05) decrease in pH value, bacterial growth (total plate count, Listeria monocytogenes, Salmonella Typhimurium, and Escherichia coli), and thiobarbituric acid-reactive substances values than other irradiated fermented sausage batches during the study. Irradiation did not affect the water activity value of the fermented sausage samples. For color characteristics, 3 kGy exhibited significantly lower (P<0.05) L* (lightness) values than other irradiation treatments. A similar trend of significantly lower (P<0.05) a* (redness) and b* (yellowness) values was observed in all irradiated treatments than in the control. All the treatments showed no significant differences (P>0.05) in scores in sensory attributes (color and sourness); however, fermented sausage irradiated with 3 kGy had the highest sensory characteristics (overall acceptability) at the end of the storage period. In conclusion, 1, 2, and 3 kGy irradiation treatments can be beneficial for inhibiting lipid oxidation, controlling microbial growth, and maintaining sensory attributes of fermented sausage during storage, thereby enhancing their food safety and shelf stability.