Formation of Trans Fatty Acids in Ground Beef and Frankfurters due to Irradiation

Abstract

This study was conducted to investigate possible formation of trans fatty acids due to irradiation of ground beef and frankfurters. Ground beef and frankfurter samples were irradiated at doses of 0, 1, and 5 kGy at 4 degrees C, and stored at 4 degrees C for 7 d (ground beef) or 3 mo (frankfurters). After irradiation and storage of the samples, trans fatty acids along with other fatty acids were analyzed using a modification of AOAC method 996.01. The results showed that 1 kGy irradiation did not induce any change in trans fatty acid content. However, 5 kGy irradiation caused a small but statistically significant (P < 0.01) increase in the dominant trans fatty acid, C18:1 trans, which increased from 3.99% (of total fatty acid) for the nonirradiated ground beef to 4.05% for the 5 kGy sample, and from 1.21% for the nonirradiated frankfurter to 1.28% for the 5 kGy sample. Irradiation had no apparent effect on C16:1 and C18:2 trans fatty acids. In addition, irradiation slightly decreased the relative amount of poly-unsaturated fatty acid of ground beef and frankfurters, particularly after storage. Compared to variations in trans fatty acid content and fatty acid composition occurring naturally in meat and meat products, the changes due to irradiation were negligible.

Determination of Fatty Acid Content in Irradiated and Non-Irradiated Syrian Olive Oil During Storage

“…Similar results were previously observed [37,38]. Irradiating at 5 kGy decreased total amount of USFAs and increased the total amount of SFAs in beef lipids [39]. Another study reported that the decrease in USFAs during the irradiation process of oil is mainly due to a molecular structure moderate in fatty acids [40].…”

Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil

“…The maximum content of TFA was 0.8%, found in the oil extracted from perilla seed roasted at 180 °C for 75 min. Many studies have shown that TFAs can be formed in oil by such processes as deodorization, frying, irradiation, and partial hydrogenation (Mezouari and Eichner 2008; Fan and Kays 2009; Tsuzuki and others 2010; Dhaka and others 2011; Hou and others 2012). To our knowledge, there are few reports on the formation of TFAs in regard to the roasting of oilseed.…”

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

“…[11] Lipids, including unsaturated fatty acids, are easily decomposed, saturated, and isomerized by gamma irradiation. [14,15] Radiation processing generates free radicals and hydrocarbon fragments and accelerates oxidation of unsaturated fatty acids that may induce some biochemical changes in food and influence its quality, such as the nutritional value. [16,17] Although irradiation has been found to be a useful process to increase the longevity of several agricultural products, but the effect of gamma irradiation and storage on the fatty acids of Syrian olive oils has not been investigated.…”