title: Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 1. Extraction and ESR analysis of bones from mechanically recovered poultry meat.
abstract: Protocol EN 1786 for the detection of irradiated food by electron spin resonance (ESR) spectroscopy was not conceived for the detection of irradiated bone-containing ingredients included in low concentration in non-irradiated food. An enzymatic hydrolysis method, realized at 55 degrees C, has been developed for the extraction of the bone fraction. When followed by a purification of the extracts by an aqueous solution of sodium polytungstate, this method made possible the detection of irradiated mechanically recovered poultry meat at very low inclusions (0.5%, wt/wt by ESR) in various meals (quenelles and precooked meals).
authors.affiliation: Laboratoire de Chimie Analytique et Sciences de l'Aliment (UMR 7512), Faculté de Pharmacie, 74 route du Rhin, F-67400 Illkirch, France. eric.marchioni@pharma.u-strasbg.fr
authors.forename: Eric
authors.initials: E
authors.lastname: Marchioni
authors.forename: Péter
authors.initials: P
authors.lastname: Horvatovich
authors.forename: Helène
authors.initials: H
authors.lastname: Charon
authors.forename: Florent
authors.initials: F
authors.lastname: Kuntz
mesh_terms: D000818:Animals; D001842:Bone and Bones / Q000737:chemistry*; D004578:Electron Spin Resonance Spectroscopy; D005504:Food Analysis / Q000379:methods*; D005514:Food Irradiation; D011200:Poultry; D012474:Salmon