Volatile Compounds Produced by Irradiation of Commercial Hams and Frankfurters

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dc.contributor.author Sebranek, Joseph
dc.contributor.author Houser, T.
dc.contributor.author Sebranek, Joseph
dc.contributor.author Núnez Maisonet, W.
dc.contributor.author Ahn, Dong
dc.contributor.author Cordray, Joseph
dc.contributor.author Wiegand, B.
dc.contributor.author Ahn, Dong
dc.contributor.author Lee, E. J.
dc.date 2018-08-25T22:15:15.000
dc.date.accessioned 2020-06-29T23:29:32Z
dc.date.available 2020-06-29T23:29:32Z
dc.date.copyright Sat Jan 01 00:00:00 UTC 2005
dc.date.embargo 2014-02-09
dc.date.issued 2005-01-01
dc.description.abstract <p>Low-dose irradiation (1.6 kGy) of commercially- produced cured, sliced ham and frankfurters resulted in off-odors and off-flavors following the irradiation treatment. Lipid oxidation was not affected by irradiation but gas chromatography/mass spectrometry analysis showed that several new volatile compounds were produced in the products by irradiation processing. These included heptane, trans-1-butyl-2- methylcyclopropanone, 2-octene toluene and 2- butanone. Changes in odor and flavor of irradiated ham and frankfurters resulting from production of volatile compounds must be controlled before irradiation will be accepted by the industry or by consumers as a means of improved the microbial safety of these products.</p>
dc.identifier archive/lib.dr.iastate.edu/ans_air/vol651/iss1/64/
dc.identifier.articleid 1971
dc.identifier.contextkey 5090483
dc.identifier.doi https://doi.org/10.31274/ans_air-180814-1115
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_air/vol651/iss1/64
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/8258
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.relation.ispartofseries ASL R1994
dc.source.bitstream archive/lib.dr.iastate.edu/ans_air/vol651/iss1/64/1994.pdf|||Sat Jan 15 01:21:34 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Food Science
dc.subject.keywords Animal Science
dc.subject.keywords Food Science and Human Nutrition
dc.title Volatile Compounds Produced by Irradiation of Commercial Hams and Frankfurters
dc.type article
dc.type.genre animal_products
dspace.entity.type Publication
relation.isAuthorOfPublication ce518127-2a2b-4d2f-ba05-27670afd9452
relation.isAuthorOfPublication d3386101-2f0d-4375-ab44-ac1addb6a9ad
relation.isJournalIssueOfPublication fe2e99db-6081-42a3-82fa-c1a82b62df7d
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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