Evaluation of radiation-induced compounds in irradiated raw or cooked chicken meat during storage

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Date
2011-11-01
Authors
Kwon, J.-H.
Akram, K.
Ahn, Dong
Nam, K.-C.
Lee, E. J.
Ahn, Dong
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Ahn, Dong
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Animal Science
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Animal Science
Abstract

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 (C17:1) and 6,9-heptadecadiene (C17:2)], 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.

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This article is published as Kwon, J-H., K. Akram, K-C. Nam, E. J. Lee, and D. U. Ahn. "Evaluation of radiation-induced compounds in irradiated raw or cooked chicken meat during storage." Poultry science 90, no. 11 (2011): 2578-2583. doi:10.3382/ps.2010-01237.

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