Effect of low dose gamma radiation on lipids in five different meats

Hampson, J. W.; Fox, Jay B.; Lakritz, L.; Thayer, Donald W.

doi:10.1016/0309-1740(95)00047-x

Cited by 72 publications

(47 citation statements)

References 11 publications

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“…Our results are in agreement with those of Inayatullah et al [26] and Chiou et al [1] who found that peroxide content of oils extracted from the irradiated peanuts and soybeans increased significantly with increased irradiation dose. While in contradiction to our present findings, AlBachir [6] and Hampson et al [34] reported no considerable changes in the peroxide values of gamma-irradiated (<10 kGy) walnuts and meat lipids, respectively.…”

Section: Effect Of Gamma Irradiation On Physicochemical Properties Ofcontrasting

confidence: 83%

Oil quality characteristics of irradiated sunflower and maize seed

Yaqoob

Bhatti

Anwar

et al. 2010

Euro J Lipid Sci & Tech

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The characteristics of oils extracted from gamma-irradiated sunflower (Halianthus annuus) and maize (Zea mays) seeds at absorbed doses of 2, 4, 6, 8, and 10 kGy were investigated. Gamma irradiation did not affect the lipid, protein, fiber, and ash contents of neither sunflower nor maize seeds significantly ( p>0.05). No significant changes were observed for the values of refractive index and density between the control and irradiated sunflower and maize oils. Peroxide value, acid value, para-anisidine value, and conjugated dienes and trienes contents increased, while iodine values decreased in the irradiated oils as compared to those of control oils ( p<0.05). A small decrease in the contents of a-, g-, and d-tocopherols of both sunflower and maize oils was noted by radiation treatment up to 6 kGy, however, the decline was more pronounced at higher dosages. The effects of irradiation on the fatty acid composition of sunflower oil showed a significant ( p<0.05) change in the amounts of stearic, oleic, and linoleic acids, while the concentration of palmitic acid was unaffected even at 10 kGy. Similar trends in the fatty acid profile were found for both the sunflower and maize oil.

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Section: Effect Of Gamma Irradiation On Physicochemical Properties Ofcontrasting

confidence: 83%

Oil quality characteristics of irradiated sunflower and maize seed

Yaqoob

Bhatti

Anwar

et al. 2010

Euro J Lipid Sci & Tech

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show abstract

“…In the irradiated groups, no significant (P > 0.05) deference was found as irradiation dose level increased. Hampson, Fox, Lakritz, and Thayer (1996) showed that Peroxide and iodine values at low irradiation dose (<10 kGy) there was no significant change in any of the meat lipids. There was no significant relationship in peroxide and iodine values as irradiated dose level increased in breast meat of turkey (6,15).…”

Section: Peroxide Valuesmentioning

confidence: 93%

Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran

et al. 2006

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“…Lee et al (14) reported that prerigor beef, irradiated with an absorbed dose of 2 kGy and stored at 2°C in modified atmosphere packaging (25% CO 2 and 75% N 2 ), did not increase lipid oxidation. Irradiation, at 1.5 to 10 kGy dosages, however, increased thiobarbituric acid values and decreased thiamin and tocopherols in turkey breast and fish muscles when aerobic or vacuum packaged in oxygen-permeable bags (3,9).…”

Section: Introductionmentioning

confidence: 99%

Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties

et al. 1998

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Irradiation and high fat content accelerated the lipid oxidation in raw meat during storage. Oxygen availability during storage, however, was more important than irradiation on the lipid oxidation and color values of raw patties. Irradiated meat produced more volatiles than nonirradiated patties, and the proportion of volatiles varied by the packagingirradiation conditions of patties. Irradiation produced many unidentified volatiles that could be responsible for the off-odor in irradiated raw meat. No single volatile components but total volatiles, however, could be used to predict lipid oxidation status of raw meat. The results show that if patties are vacuumpackaged before irradiation and during storage, raw patties can be stored for 2 weeks without problems in lipid oxidation. Many volatile components produced by irradiation were not directly related to the lipid oxidation status of raw meat but were related to the irradiation odor. Identification of these components would shed light on the mechanisms and the source of the volatiles produced by irradiation ASL-R1525Summary and Implications Irradiation and high fat content accelerated the lipid oxidation in raw meat during storage. Oxygen availability during storage, however, was more important than irradiation on the lipid oxidation and color values of raw patties. Irradiated meat produced more volatiles than nonirradiated patties, and the proportion of volatiles varied by the packagingirradiation conditions of patties. Irradiation produced many unidentified volatiles that could be responsible for the off-odor in irradiated raw meat. No single volatile components but total volatiles, however, could be used to predict lipid oxidation status of raw meat.The results show that if patties are vacuumpackaged before irradiation and during storage, raw patties can be stored for 2 weeks without problems in lipid oxidation. Many volatile components produced by irradiation were not directly related to the lipid oxidation status of raw meat but were related to the irradiation odor. Identification of these components would shed light on the mechanisms and the source of the volatiles produced by irradiation.

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Effect of low dose gamma radiation on lipids in five different meats

Cited by 72 publications

References 11 publications

Oil quality characteristics of irradiated sunflower and maize seed

Oil quality characteristics of irradiated sunflower and maize seed

Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran

Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties

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