| Title: | Effect of cooking on radiation-induced chemical markers in beef and pork during storage |
| Author(s): | Kwon JH; Kwon Y; Kausar T; Nam KC; Rok Min B; Joo Lee E; Ahn DU; |
| Address: | "Dept of Food Science & Technology, Kyungpook Natl Univ, Daegu 702-701, Korea. jhkwon@knu.ac.kr" |
| DOI: | 10.1111/j.1750-3841.2011.02528.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Raw and cooked beef and pork loins were irradiated at 0 or 5 kGy. The radiation-induced marker compounds, such as hydrocarbons, 2-alkylcyclobutanones (2-ACBs), and sulfur volatiles, were determined after 0 and 6 mo of frozen storage. Two hydrocarbons (8-heptadecene [C(17:1)] and 6,9-heptadecadiene [C(17:2)]) and two 2-ACBs (2-dodecylcyclobutanone [2-DCB] and 2-tetradecylcyclobutanone [2-TCB]) were detected only in irradiated raw and cooked meats. Although precooked irradiated meats produced more hydrocarbons and 2-ACBs than the irradiated cooked ones, the amounts of individual hydrocarbons and 2-ACBs, such as 8-heptadecene, 6,9-heptadecadiene, 2-DCB, and 2-TCB, were sufficient enough to detect whether the meat was irradiated or not. Dimethyl disulfide and dimethyl trisulfide were also determined only in irradiated meats but dimethyl trisulfide disappeared after 6 mo of frozen storage under oxygen-permeable packaging conditions. The results indicated that 8-heptadecene, 6,9-heptadecadiene, 2-DCB, 2-TCB, and dimethyl disulfide, even though they were decreased with storage, could be used as marker compounds for the detection of irradiated beef and pork regardless of cooking under the frozen conditions for 6 mo. PRACTICAL APPLICATION: Radiation-induced chemical changes such as specific hydrocarbons, 2-ACBs, and sulfur volatiles may be used as potential identification markers by regulatory authorities to confirm irradiation history of frozen stored raw or cooked beef and pork" |
| Keywords: | Alkenes/analysis Animals Cattle *Cooking Cyclobutanes/analysis Disulfides/analysis Food Irradiation/*methods *Food Storage Freezing Hydrocarbons/analysis Meat/*radiation effects Odorants Swine Taste Volatile Organic Compounds/analysis; |
| Notes: | "MedlineKwon, Joong-Ho Kwon, Youngju Kausar, Tusneem Nam, Ki-Chang Rok Min, Byong Joo Lee, Eun Ahn, Dong U eng Research Support, Non-U.S. Gov't 2012/01/10 J Food Sci. 2012 Feb; 77(2):C211-5. doi: 10.1111/j.1750-3841.2011.02528.x. Epub 2012 Jan 6" |
