Volatile sulfur compounds in irradiated precooked turkey breast analyzed with pulsed flame photometric detection.
Ionizing radiation is an effective processing technology for pathogen inactivation on various foods. However, the generation of off-odor is a concern for some irradiated meats. This study was conducted to investigate volatile sulfur compounds of precooked ready-to-eat turkey breast as functions of radiation dose and subsequent storage. Precooked turkey breast was exposed to 0, 1, 2, 3, 4, and 5 kGy of gamma radiation and stored for 14 days at 5 degrees C. Volatile sulfur compounds were extracted using solid phase microextraction (SPME), followed by gas chromatographic separation and pulsed flame photometric detection. Irradiation dramatically increased concentrations of hydrogen sulfide, sulfur dioxide, methanethiol, and dimethyl disulfide. The rate of increase was higher at low doses (0-2 kGy) than at higher doses of 3-5 kGy. Carbon disulfide was the only volatile sulfur compound that was reduced by irradiation. Concentrations of all volatile sulfur compounds decreased in both irradiated and nonirradiated samples stored at 5 degrees C.
Fan
Xuetong
X
Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennslyvania 19038, USA. xfan@arserrc.gov
Sommers
Christopher H
CH
Thayer
Donald W
DW
Lehotay
Steven J
SJ
D000818:Animals; D002849:Chromatography, Gas; D004220:Disulfides / Q000032:analysis; D005514:Food Irradiation; D005720:Gamma Rays; D006862:Hydrogen Sulfide / Q000032:analysis; D010783:Photometry; D011202:Poultry Products / Q000032:analysis*; D013438:Sulfhydryl Compounds / Q000032:analysis; D013457:Sulfur Compounds / Q000032:analysis*; D013458:Sulfur Dioxide / Q000032:analysis; D014422:Turkeys; D014835:Volatilization
D004220:Disulfides; D013438:Sulfhydryl Compounds; D013457:Sulfur Compounds; D013458:Sulfur Dioxide; C005231:methylmercaptan; C021181:dimethyl disulfide; D006862:Hydrogen Sulfide