| Title: | Potential chemical markers for the identification of irradiated sausages |
| Author(s): | Kwon JH; Akram K; Nam KC; Min B; Lee EJ; Ahn DU; |
| Address: | "Dept of Food Science & Technology, Kyungpook Natl Univ, Daegu 702-701, Korea" |
| DOI: | 10.1111/j.1750-3841.2012.02864.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Hydrocarbons, gas compounds, and off-odor volatiles were determined for irradiated (0 or 5 kGy) commercial sausages with different fat contents (16% and 29%) during a 60-d storage period at 4 degrees C. Total of 4 hydrocarbons (C14:1, C15:0, C16:2, and C17:1) were detected only in irradiated sausages: the amount of C16:2 was the highest, followed by C17:1, C14:1, and C15:0. The concentrations of hydrocarbons decreased significantly (P < 0.05) with storage, but were still detectable at the end of 60-d storage. Irradiated sausages produced significantly higher amounts of CO than the nonirradiated ones. CH(4) was detected only in irradiated sausages. Dimethyl disulfide was detected only in irradiated sausages and its concentration decreased significantly (P < 0.05) with storage. Fat content of sausages showed a significant effect on the production and retention of hydrocarbons, gas compounds, and sulfur volatiles in irradiated sausages during storage. Some hydrocarbons (C16:2, C17:1, C14:1, and C15:0), CH(4) , and dimethyl disulfide were only found in irradiated sausages indicating that these compounds can be used as potential markers for irradiated sausages" |
| Keywords: | Animals Cold Temperature Disulfides/analysis Fatty Acids/analysis Food Irradiation/*methods Food Storage Hydrocarbons/*analysis Meat Products/*analysis Odorants/analysis Swine Thiobarbituric Acid Reactive Substances/analysis Turkeys Volatile Organic Compo; |
| Notes: | "MedlineKwon, Joong Ho Akram, Kashif Nam, Ki Chang Min, Byungrok Lee, Eun Joo Ahn, Dong U eng Research Support, Non-U.S. Gov't 2012/08/18 J Food Sci. 2012 Sep; 77(9):C1000-4. doi: 10.1111/j.1750-3841.2012.02864.x. Epub 2012 Aug 16" |
