Volatile Sulfur Compounds in Foods as a Result of Ionizing Radiation

dc.contributor.author Fan, Xuetong
dc.contributor.author Lee, Eun
dc.contributor.author Ahn, Dong
dc.contributor.author Ahn, Dong
dc.contributor.department Animal Science
dc.date 2018-02-16T08:58:10.000
dc.date.accessioned 2020-06-29T23:41:47Z
dc.date.available 2020-06-29T23:41:47Z
dc.date.issued 2011-08-01
dc.description.abstract <p>Ionizing radiation improves food safety and extends shelf life by inactivating food-borne pathogens and spoilage microorganisms. However, irradiation may induce the development of an off-odor, particularly at high doses. The off-odor has been called “irradiation odor”. Substantial evidence suggests that volatile sulfur compounds (VSCs) play an important role in the development of the off-odor. These compounds include hydrogen sulfide, methanethiol, methyl sulfide, dimethyl disulfide and dimethyl trisulfide among others. The formation of off-odor and VSCs due to irradiation in meat, and fruit juices is presented. It is known that irradiation exerts its effect through radiolysis of water in foods where water is a dominant component. Irradiation of water produces three primary free radicals: hydroxyl, hydrogen atoms, and hydrated electrons. Use of specific scavengers in a model system revealed that hydroxyl radicals are involved in the formation of VSCs. Possible mechanisms for formation of VSC are also discussed. Also discussed are possible remedies for formation of VSCs and off-odor, such as use of antioxidants and double packaging.</p>
dc.description.comments <p>This article is from <em>ACS Symposium Series</em> 1068 (2011): 243, doi:<a href="http://dx.doi.org/10.1021/bk-2011-1068.ch012" target="_blank">10.1021/bk-2011-1068.ch012</a>.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/ans_pubs/78/
dc.identifier.articleid 1077
dc.identifier.contextkey 7095439
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/78
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/10001
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/78/0-2011_Ahn_VolatileSulfur_ACS.pdf|||Sat Jan 15 01:53:59 UTC 2022
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/78/2011_Ahn_VolatileSulfur.pdf|||Sat Jan 15 01:54:00 UTC 2022
dc.source.uri 10.1021/bk-2011-1068.ch012
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Meat Science
dc.subject.keywords food safety
dc.subject.keywords shelf life
dc.subject.keywords food-borne pathogens
dc.subject.keywords spoilage microorganisms
dc.title Volatile Sulfur Compounds in Foods as a Result of Ionizing Radiation
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication d3386101-2f0d-4375-ab44-ac1addb6a9ad
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
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