| Title: | Dose-dependent changes of chemical attributes in irradiated sausages |
| Author(s): | Nam KC; Lee EJ; Ahn DU; Kwon JH; |
| Address: | "Department of Animal Science & Technology, Sunchon National University, Suncheon 540-742, Republic of Korea" |
| DOI: | 10.1016/j.meatsci.2010.12.023 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "To determine the effects of irradiation on the chemical attributes of sausages, TBARS values, volatile compounds, gaseous compounds, and hydrocarbons of vacuum-packaged sausages were analyzed during 60 d of refrigerated storage. A sulfur-containing volatile (dimethyl disulfide), a gas (methane), and radiation-induced hydrocarbons (1-tetradecene, pentadecane, heptadecane, 8-heptadecene, eicosane, 1, 7-hexadecadiene, hexadecane) were mainly detected in irradiated sausages and the concentrations of these compounds were irradiation dose-dependent with R(2) = 0.9585, 0.9431, and 0.9091-0.9977, respectively. Especially methane and a few hydrocarbons were detected only in irradiated sausages and their amounts were dose-dependent. On the other hand, TBARS values, other off-odor volatiles (carbon disulfide, hexanal), and gases (carbon monoxide, carbon dioxide) were found both in irradiated and nonirradiated sausages. Therefore, it is suggested that radiation-induced hydrocarbons (1-tetradecene, pentadecane, heptadecane, 8-heptadecene, eicosane, 1, 7-hexadecadiene, hexadecane), dimethyl disulfide, and methane can be used as markers for irradiated sausages" |
| Keywords: | Aldehydes/analysis Alkanes/analysis Alkenes/analysis Animals *Chemical Phenomena Disulfides/analysis Food Irradiation/*methods Hydrocarbons/analysis *Lipid Peroxidation *Meat Products Odorants Swine Thiobarbituric Acid Reactive Substances/analysis Turkeys; |
| Notes: | "MedlineNam, K C Lee, E J Ahn, D U Kwon, J H eng England 2011/01/15 Meat Sci. 2011 May; 88(1):184-8. doi: 10.1016/j.meatsci.2010.12.023. Epub 2010 Dec 23" |
