Results are presented indicating a linear relationship between irradiation dose (1-10 kGy) and the amount of 2-dodecylcyclobutanone produced in chicken meat. After storage for 18 days at 4°C this linear relationship with dose persisted although there was a slight decrease in the concentration of the compound. 2-Dodecylcyclobutanone was not generated by cooking and, despite a reduction in the amount of the compound in chicken meat cooked either before or after irradiation, it still proved to be a useful marker for the irradiated product. The compound was not detected in spoiled chicken meat.
Abstract:The synthesis and characterisation of 2-tetradecylcyclobutanone (TCB) is described. Both 2-dodecylcyclobutanone and TCB were shown to be present in liquid whole egg irradiated at doses of 2.5 and 10.0 kGy. These compounds were absent from the unirradiated pasteurised samples. Using gas chromatography and infrared spectroscopy, there was also evidence for the presence in irradiated egg of 2-tetradecenyl-and 2-tetradecadienylcyclobutanone which are formed from oleic and linoleic acids, respectively. Authentic standards for these unsaturated cyclobutanones were not available commercially but the presence of 2-tetradecenylcyclobutanone was substantiated by hydrogenating the egg extracts so converting this unsaturated cyclobutanone to TCB. Saturated and unsaturated cyclobutanones appear to be specific products of irradiation and are potential markers for detection of irradiated liquid egg and probably other fat-containing foods.
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