Characterization of Irradiated Food by SFE and GC-MSD

Analysis of 2-alkylcyclobutanones for detection of food irradiation: Current status, needs and prospects

“…For 2-TCB which was present at low levels both methods could detect irradiation at 0.5 kGy but only the SFE method could detect irradiation at 0.1 or 0.2 kGy. Similar results were reported for egg (Victoria et al, 1992), pork (Rahman et al, 1996a), chicken (Rahman et al, 1996b), and cheese (Lembke et al, 1995).…”

A Rapid Supercritical Fluid Extraction Method for the Detection of 2-alkylcyclobutanones in Gamma-irradiated Beef and Chicken

“…4 The absence of 2-TCB using the florisil method of extraction cannot be explained on the basis that low levels of the precursor fatty acid are present in beef, as the actual stearic acid level was approximately 20% (compared to 9% for chicken). However, similar findings have previously been reported for liquid egg, pork and cheese (10,17,19) where abundant levels of the precursor fatty acid have resulted in only trace levels of the respective marker being formed. In irradiated beef, and control samples of chicken spiked with various concentrations of DCB and TCB standards (5, 3, 2, 1, 0.5, 0.2 and 0.1 µg of each standard in hexane), both markers were identified as being present using the florisil method and the SCF method, down to a concentration of 0.5 µg DCB and TCB.…”

Effect of Fat Substitute and Plum Extract on Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones in Freeze-dried Beef Patties

“…For example, in vegetable oils, long-chain hydrocarbons are found after heating or frying (Nawar, 1983;Nawar, 1988, Lesgards et al, 1993. In roasted pistachio nuts, many hydrocarbons have also been observed (Lembke et al, 1995). In addition, long-chain hydrocarbons were found in animal products such as roasted chicken (Noleau and Toulemonde, 1987).…”