Evaluation of radiation-induced compounds in irradiated raw or cooked chicken meat during storage.
The concentrations of hydrocarbons, 2-alkylcyclobutanones, and sulfur volatiles in irradiated (0 and 5 kGy) chicken meat samples (raw, precooked, and irradiated-cooked) were analyzed after 0 and 6 mo of frozen storage (-40°C) under oxygen-permeable packaging conditions. Two hydrocarbons [8-heptadecene (C(17:1)) and 6,9-heptadecadiene (C(17:2))], two 2-alkylcyclobutanones (2-dodecylcyclobutanone and 2-tetradecylcyclobutanone), and dimethyl disulfide were determined as radiation-induced detection markers in the irradiated raw and cooked chicken meats. Although irradiated-cooked samples produced fewer hydrocarbons and 2-alkylcyclobutanones than precooked irradiated samples, the number of individual hydrocarbons or 2-alkylcyclobutanones was still sufficient to detect radiation treatment even after 6 mo of storage at -40°C. Among sulfur volatiles, only dimethyl disulfide was found in meat after 6 mo of storage, indicating it has potential to be used an irradiation detection marker for frozen-stored meats under oxygen-permeable packaging conditions.
Department of Food Science and Technology, Kyungpook National University, Daegu, Korea.
J-H
JH
Kwon
K
K
Akram
K-C
KC
Nam
E J
EJ
Lee
D U
DU
Ahn
D000818:Animals; D002645:Chickens; D003296:Cooking; D005227:Fatty Acids / Q000737:chemistry*; D005514:Food Irradiation / Q000009:adverse effects*; D006838:Hydrocarbons / Q000737:chemistry*; D008460:Meat / Q000032:analysis* / Q000528:radiation effects*; D011839:Radiation, Ionizing; D013457:Sulfur Compounds
D005227:Fatty Acids; D006838:Hydrocarbons; D013457:Sulfur Compounds