As a common food preservation method, γ-ray irradiation can effectively improve the microbial safety of raw meat. However, the effects of irradiation decontamination on chemical hazard formation, such as polycyclic aromatic hydrocarbons (PAHs), in subsequent meat processing have not been studied. In this study, fresh sausage was irradiated with γ-rays at doses of 0, 1, 4, and 8 kGy, and the lipid oxidation, fatty acid composition and total free radical content were determined. The contents of four types of higher molecular weight PAHs (BaA, CHR, BbFA, BaP - called as PAH₄₎ were determined after 20 min of baking at 220 °C. The peroxide value (POV) of sausages after 1, 4, 8 kGy of irradiation were 1.86, 2.42, 3.84 meq/kg, respectively, and the thiobarbituric acids (TBARs) values were 0.08, 0.12, 0.19 mg/kg, respectively, which were significantly increased compared with those of the unirradiated sausages (P < 0.05). The total free radical content estimated by electron spin-resonance spectroscopy (ESR) and the content of saturated fatty acids (SFAs) both increased as the dose of irradiation increased. The concentration of PAH₄ in irradiated sausage was notably reduced by 16.89% (1 kGy), 36.79% (4 kGy), and 51.68% (8 kGy) compared with unirradiated sausages. There was a significant correlation between the proportion of unsaturated fatty acids (UFAs) and the PAH₄ content (P < 0.01). γ-ray irradiation can effectively reduce the PAH₄ content of baked sausages at 1, 4, and 8 kGy. The mechanism by which PAH₄ decrease in sausage might be caused by the reduction of UFAs result from irradiation. This study illustrates that application of γ-ray irradiation is an effective mean for reducing chemical hazards formation during the baking of sausage.

作为常见的食品保存方法，γ射线辐照可有效提高生肉的微生物安全性。但是，尚未研究过辐射净化对随后肉类加工中化学危险形成的影响，例如多环芳烃（PAHs）。在这项研究中，以0、1、4和8 kGy的剂量用γ射线辐照新鲜香肠，并测定了脂质的氧化，脂肪酸组成和总自由基含量。四种类型的较高分子量PAH的含量（BaA，CHR，BbFA，BaP-称为PAH _4）在220°C下烘烤20分钟后测定。辐照1、4、8 kGy后的香肠的过氧化值（POV）分别为1.86、2.42、3.84 meq / kg，硫代巴比妥酸（TBARs）值分别为0.08、0.12、0.19 mg / kg。与未辐照香肠相比，显着增加（P <0.05）。通过电子自旋共振光谱法（ESR）估算的总自由基含量和饱和脂肪酸（SFA）的含量均随辐照剂量的增加而增加。与未辐照香肠相比，辐照香肠中PAH ₄的浓度显着降低了16.89％（1 kGy），36.79％（4 kGy）和51.68％（8 kGy）。不饱和脂肪酸（UFAs）的比例与PAH ₄之间存在显着相关性含量（P <0.01）。γ射线辐照可以有效降低1、4和8 kGy的烤香肠的PAH ₄含量。香肠中PAH ₄减少的机制可能是由于辐照导致UFA减少所致。这项研究表明，γ射线辐射的应用是减少香肠烘烤过程中化学危害形成的有效手段。