EFFECT OF VOLATILE OILS MIXTURE AND LASER RADIATION ON LIPID OXIDATION AND SHELF LIFE OF BEEF SAUSAGE DURING CRYOPRESERVATION

The aim of this research is to study the chemical components cinnamon, rosemary, and clove volatile oils by GC/Mass as well antioxidant activity these their mixture DPPH scavenging select best oil or for preparing beef sausage treated with laser rays (Helium-Neon wavelength 632.8 nm 9 min each side). Also, effect at 500 ppm radiation on lipid oxidation shelf-life during cold storage. Results indicated that 23, 10, 18 compounds were identified from which represented 97.26, 98.50 98.80 %, respectively. Cinnamaldehyde, 1, 8 Cineole, Eugenol most abundant in volatile, Volatile had significantly higher than individual but lowers BHT a synthetic substance all studied concentrations. Lipid (peroxide value, thiobarbituric acid, acid value) treatments not affected irradiation immediately after processing (at zero time) (p<0.5) Sausage both lower peroxide value other any time plus addition caused high storage stability increase 20 days 4±1ºC compared only (15 days), (10 days) control sample (5 days).