Decomposition of volatile fatty acids using electron beam irradiation

Seo, Seo Hee; Park, Jun-Hyeong; Kim, KyeongMok; Kim, Tak-Hyun; Kim, Hyun Woo; Son, Youn-Suk

doi:10.1016/j.cej.2018.12.005

Cited by 15 publications

(1 citation statement)

References 30 publications

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“…Meat and fish products have a high concentration of lipids which contain fatty acids. During irradiation, free radicals induced by radiolysis oxidize fat acids that may decompose into volatile organic compounds [29,30]. The change in the concentrations of volatile organic compounds in the irradiated product containing fat acids is exemplified in Figure 2.…”

Section: Resultsmentioning

confidence: 99%

Research into Gas Chromatography–Mass Spectrometry (GC-MS) for Ensuring the Effect of 1 MeV-Accelerated Electrons on Volatile Organic Compounds in Turkey Meat

et al. 2022

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One of the most important tasks in the food industry is the search for alternative biochemical markers of radiation treatment in dietary, chilled meat products such as chicken and turkey. Major organic volatile chemicals found in meat products can be precisely identified using gas chromatography coupled with mass spectrometry. In the response to the needs of the food industry, our research team conducted a series of experiments involving the irradiation of chilled poultry meat using an electron accelerator. The experiments showed that the concentration of pure volatile organic compounds in saline solution dropped exponentially with an increase in the irradiation dose, which proves that these chemicals decomposed when exposed to ionizing radiation. However, when turkey meat was exposed to an electron beam with doses up to 1 kGy, the concentration of alcohols, aldehydes, and ketones peaked, only to decrease with an increase in the irradiation dose up to 2 kGy, and then went up slightly when the irradiation dose was within the range from 2 kGy to 10 kGy. To determine the reason behind the nonlinear dependencies of organic compound concentrations in turkey meat on the irradiation dose, we developed a mathematical model that acknowledges the presence of two opposing processes, those of decomposition and accumulation of organic compounds as a result of the decomposition of other compounds that can be found in turkey meat.

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Section: Resultsmentioning

confidence: 99%

Research into Gas Chromatography–Mass Spectrometry (GC-MS) for Ensuring the Effect of 1 MeV-Accelerated Electrons on Volatile Organic Compounds in Turkey Meat

et al. 2022

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Cobalt‐60 and electron beam irradiation‐induced lipid oxidation in largemouth bass (Micropterus salmoides)

Xiong

et al. 2020

J Sci Food Agric

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BACKGROUNDIrradiation can cause lipid oxidation of fish. This study aimed to examine the effect of radiation (method, dose and dose rate) on the acid value (AV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS) content and fatty acid profile of fresh and freeze‐dried largemouth bass flesh.RESULTSAV, PV and TBARS presented a dose‐dependent increase in fish meat for both cobalt‐60 (60Co) and electron beam (EB) irradiation. With a 6 kGy dose of radiation, all measured indices in the 60Co group were significantly higher than those in the EB group (P < 0.05 or P < 0.01). With a 3 kGy dose of radiation, AV, PV and TBARS in the 200 Gy min−1 dose rate group were significantly lower than those in the 2 and 80 Gy min−1 groups (P < 0.05). After 60Co irradiation, AV, PV and TBARS in most fresh samples were significantly higher than those in freeze‐dried samples (P < 0.01). And 60Co irradiation decreased the unsaturated fatty acid (UFA) content in fresh samples and increased the UFA content in freeze‐dried samples. Our study indicated that 60Co irradiation, particularly at a low dose rate, accelerated lipid oxidation in fish meat. A large amount of muscle moisture enhances the amount of UFA loss in fish meat during 60Co irradiation.CONCLUSIONSA low dose (3 kGy) of EB irradiation, a high dose rate (200 Gy min−1) of 60Co irradiation or freeze‐drying treatment can alleviate the lipid oxidation of largemouth bass meat. © 2020 Society of Chemical Industry

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A preliminary study on effect of additive in the removal of NOx and SO2 by electron beam irradiation

Seo

Son

et al. 2020

Chemical Engineering Journal

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Decomposition of volatile fatty acids using electron beam irradiation

Cited by 15 publications

References 30 publications

Research into Gas Chromatography–Mass Spectrometry (GC-MS) for Ensuring the Effect of 1 MeV-Accelerated Electrons on Volatile Organic Compounds in Turkey Meat

Research into Gas Chromatography–Mass Spectrometry (GC-MS) for Ensuring the Effect of 1 MeV-Accelerated Electrons on Volatile Organic Compounds in Turkey Meat

Cobalt‐60 and electron beam irradiation‐induced lipid oxidation in largemouth bass (Micropterus salmoides)

A preliminary study on effect of additive in the removal of NOx and SO2 by electron beam irradiation

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