title: [Bakery goods from irradiated and unirradiated eggs--detection of irradiation in a processed food].
abstract: The detection of radiation-specific degradation products in fat has become an established method which has successfully been applied to egg products. This study is making evident the detectability of irradiated eggs as an ingredient of specified processed foods. Tart layers were produced from both irradiated and non-irradiated liquid whole egg. When the fat components were isolated from the tart layers and investigated by GC/MS, the presence of irradiated eggs could clearly be shown. While the radiation-induced hydrocarbons and 2-alkylcyclobutanones could not be found in unirradiated samples, tart layers from irradiated eggs contained these substances. Especially for the hydrocarbons a satisfying correlation between radiation dose and concentration could be observed. The concentrations of radiation-induced compounds were generally lower in the tart layers than in the liquid egg samples they had been produced from.
authors.affiliation: Staatliches Lebensmitteluntersuchungsamt Oldenburg, Germany.
authors.forename: J
authors.initials: J
authors.lastname: Pfordt
authors.forename: H U
authors.initials: HU
authors.lastname: von Grabowski
mesh_terms: D003296:Cooking; D004307:Dose-Response Relationship, Radiation; D004531:Eggs; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis; D005514:Food Irradiation; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006838:Hydrocarbons / Q000032:analysis
chemical_list: D005227:Fatty Acids; D006838:Hydrocarbons
vernacular_title: Backwaren aus bestrahlten und unbestrahlten Eiern--Nachweis der Bestrahlung bei einem weiterverarbeiteten Lebensmittel.