Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadella

- Irradiation and nitrite effects on sausages color and lipid oxidation were evaluated.
- Higher radiation doses increased the redox potential and TBARS values.
- Higher addition of nitrite increase residual nitrite and reduce the TBARS values.
- Hue color of the mortadellas was reduced by nitrite and raised by radiation.
- Nitrite levels of ∼75 ppm decreased the deleterious effects of high dose irradiation.

The effects of different doses of gamma radiation (0-20 kGy) on the color and lipid oxidation of mortadella prepared with increasing nitrite levels (0-300 ppm) were evaluated using a central composite rotatable design. Higher radiation doses increased the redox potential, promoted the lipid oxidation and elevating the hue color of the mortadellas. Nevertheless, higher addition of sodium nitrite elevated the residual nitrite content, reduced the lipid oxidation and promoted the increase of redness and the reduce of hue color of the mortadellas, regardless of the radiation dose applied. Nitrite addition had a greater effect than irradiation on the quality parameters evaluated, and even at low levels (∼75 ppm), its use decreased the deleterious effects of irradiation at doses as high as 20 kGy.