Effect of radiation parameters on the formation of radiolysis products in meat and meat substances

Merritt, Charles D.; Angelini, P.; Graham, Richard

doi:10.1021/jf60215a070

Cited by 56 publications

(27 citation statements)

References 17 publications

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“…Champaign and Nawar (7) found that hydrocarbons are the major radiolytic products in fat and are related to the fatty acid composition of the fat. Merritt et al (19) postulated that carbonyls are formed in irradiated meats due to the reactions of hydrocarbon radicals with molecular oxygen, which follows the same pathway as normal lipid oxidation. Hansen et al (11) reported that the amount of octane, 1-octene, hexanal, and nonane in irradiated chicken increased with the irradiation dose, but the volatile compounds were not unique products of irradiation.…”

Section: Resultsmentioning

confidence: 99%

Analysis of volatile components and the sensory characteristics of irradiated raw pork

2000

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Longissimus dorsi muscle strips of pig packaged either aerobically or under vacuum were irradiated at 0, 5, or 10 kGy and stored at 4°C for 5 days. Lipid oxidation, the amount and identity of volatile components, and sensory characteristics of raw pork strips were determined at 0 and 5 days of storage. Irradiated muscle strips produced more 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated only in aerobic packaging during storage. Irradiation had no effect on the production of volatiles related to lipid oxidation, but produced a few sulfur-containing compounds not found in nonirradiated meat. This indicates that the major contributor of off-odor in irradiated meat is not lipid oxidation, but radiolytic breakdown of sulfurcontaining amino acids. Many of the irradiationdependent volatiles reduced to 50 to 25% levels during the 5-d storage under aerobic conditions. Irradiated muscle strips produced stronger irradiation odor than nonirradiated, but no irradiation dose or storage effect was found. Irradiation had no negative effect on the acceptance of meat, and approximately 70% of sensory panels characterized irradiation odor as barbecued-cornlike odor. Keywords ASL R1711 Disciplines Agriculture | Animal Sciences ASL-R1711Summary and Implications Longissimus dorsi muscle strips of pig packaged either aerobically or under vacuum were irradiated at 0, 5, or 10 kGy and stored at 4°C for 5 days. Lipid oxidation, the amount and identity of volatile components, and sensory characteristics of raw pork strips were determined at 0 and 5 days of storage.Irradiated muscle strips produced more 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated only in aerobic packaging during storage. Irradiation had no effect on the production of volatiles related to lipid oxidation, but produced a few sulfur-containing compounds not found in nonirradiated meat. This indicates that the major contributor of off-odor in irradiated meat is not lipid oxidation, but radiolytic breakdown of sulfurcontaining amino acids. Many of the irradiationdependent volatiles reduced to 50 to 25% levels during the 5-d storage under aerobic conditions. Irradiated muscle strips produced stronger irradiation odor than nonirradiated, but no irradiation dose or storage effect was found. Irradiation had no negative effect on the acceptance of meat, and approximately 70% of sensory panels characterized irradiation odor as barbecued-cornlike odor.

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Section: Resultsmentioning

confidence: 99%

Analysis of volatile components and the sensory characteristics of irradiated raw pork

2000

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“…These compounds react with food constituents (Giroux & Lacroix, 1998) causing oxidation and loss of food quality. Merritt and Angelini (1978) reported that the amounts of radiolysis sub-products vary as a function of nutrient composition (e.g. fat content and fat composition) and also as a function of temperature during irradiation and the irradiation dose.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Natural antioxidants protecting irradiated beef burgers from lipid oxidation

Trindade

Mancini‐Filho

Villavicencio

2010

LWT - Food Science and Technology

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a b s t r a c tThe effect of butylated hydroxytoluene/butylated hydroxyanisole blend (BHT/BHA), and rosemary and oregano extracts, added individually or in combination, on lipid oxidation and fatty acid composition was investigated on irradiated frozen beef burgers. Irradiation treatment was carried out using a 60 CO semiindustrial irradiator at doses of 6, 7 and 8 kGy, and then the treated meat samples were stored at À20 C for 90 days. Lipid oxidation and fatty acid composition of beef samples were evaluated by measurement of TBARS and gas chromatography, respectively. The results of the experiment showed that rosemary extract, applied alone and in combination with either BHT/BHA or oregano extract, was more effective in maintaining a low oxidation level in the samples compared to oregano extract used individually or in combination with BHT/BHA. Results also showed no significant differences (p > 0.05) in fatty acid composition in all analyzed samples, although some changes in terms of decreased PUFA and MUFA, beside of slight increase of SFA content were observed. However, these differences do not correlate positively neither with the irradiation dose nor the type of antioxidant. Thus, there is a potential application of these spices as natural antioxidants in irradiated meats.

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“…Lower temperature reduces the production of volatiles in food products, which are known to affect the sensory quality of irradiated foods. 193 Such changes are at a minimum in frozen products.…”

Section: Conditions Of Irradiationmentioning

confidence: 99%

Radiation Processing to Improve the Quality of Fishery Products

Venugopal

Doke

Thomas

1999

Critical Reviews in Food Science and Nutrition

101

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Extensive investigations, worldwide, in the last 4 decades have shown the benefits of radiation processing for the preservation and microbial quality improvement of seafoods. In the present review, the various factors determining the quality of seafoods are first presented. The basic principles underlying the effects of ionizing radiation and specific effects on food constituents such as proteins, amino acids, lipids, vitamins, and tissue enzymes are discussed. Data on radiation processing of seafoods are reported and discussed with respect to shelf life enhancement under refrigeration by control of bacteria causing spoilage, radiation sensitivity of pathogenic microorganisms and parasites of public health significance and their elimination in fresh and frozen fishery products, control of insect disinfestation in dried fishery products, influence of irradiation on nutritional and sensory quality attributes, detection of irradiation treatment, economics, and international status.

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Effect of radiation parameters on the formation of radiolysis products in meat and meat substances

Cited by 56 publications

References 17 publications

Analysis of volatile components and the sensory characteristics of irradiated raw pork

Analysis of volatile components and the sensory characteristics of irradiated raw pork

Natural antioxidants protecting irradiated beef burgers from lipid oxidation

Radiation Processing to Improve the Quality of Fishery Products

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