Irradiation Flavor and the Volatile Components of Beef

Wick, Emily L.; Murray, Edwina; Mizutani, Junya; Koshika, Mitsuo

doi:10.1021/ba-1967-0065.ch002

Cited by 26 publications

(11 citation statements)

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“…However, irradiation immediately imparted a discernible odour to burgers (mean score 4.2 and 4.0 respectively) which dissipated slightly after exposure to air. Similar odours which developed in irradiated beef but which disappeared within minutes have been reported previously (Rhodes & Shepherd, 1966;Wick et al, 1967). The former workers irradiated (0.35 Mrad, 3.5 kGy) beef in vacuum pack and it developed atypical odours described variously as 'liver like' or 'slight odour' indicating some indefinable difference from that expected of meat.…”

Section: Control (Control) Irradiation Irradiationsupporting

confidence: 83%

“…Salmonella in poultry and the elimination of Trichinella spiralis and Taenia saginata in pork and meat, respectively. However these benefits can be offset if the radiation dose is not controlled because high doses induce discolouration and flavour changes in meats (Batzer et al, 1959); Hedin, Kurtz & Koch, 1960;Wick et al, 1967). However, when proper conditions (dose and temperature) are employed, wholly acceptable products which are both safe and palatable can be produced.…”

Section: Introductionmentioning

confidence: 99%

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Effect of low‐dose irradiation (radurization) on the shelf life of beefburgers stored at 3^oC

Dempster

Hawrysh

Shand

et al. 1985

Int J of Food Sci Tech

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The bacteriological, chemical (FFA and peroxide value) and organoleptic quality of stored (3°C) radurized beefburgers were investigated. Treatment with gamma radiation at doses of 0.103 and 0.154 Mrad (1.03 and 1.54 kGy) resulted in an immediate reduction in total bacterial numbers of 82 and 92%, respectively. No 'pseudomonadlike' organism survived irradiation. Beefburger surface colour was influenced more than internal colour by irradiation; the larger dose (154 krad, 1.54 kGy) having the more pronounced effect. At the end of 15 days storage (3°C) 'spoilage' odours were not detected in the 1.54 kGy treated burgers but were detected in those irradiated at 103 krad (1.03 kGy). However 'irradiation' odours were detectable at both levels of treatment when burgers were exposed to the air. Irradiation had a larger effect on peroxide formation than on free fatty acid formation.

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Section: Control (Control) Irradiation Irradiationsupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Effect of low‐dose irradiation (radurization) on the shelf life of beefburgers stored at 3^oC

Dempster

Hawrysh

Shand

et al. 1985

Int J of Food Sci Tech

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“…GC separation and odor evaluation of volatiles indicated that hydrocarbons have very high odor thresholds. However, most sulfur and carbonyl compounds had low odor thresholds and were considered as important to irradiation odor (4,23). These results indicate that sulfur-containing compounds could be the major volatile components responsible for irradiation odor in meat.…”

Section: Resultsmentioning

confidence: 97%

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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“…Alcohols, carboxylic acids, esters, lactones, furans, pyridines, pyrazines, hydrogen sufide, and other sulfidecontaining compounds are some of the group of volatile compounds identified in raw, boiled, and roasted beef (Wick et al 1967;Shahidi et al 1986;Ramarathnam et al 1991Ramarathnam et al , 1993. These analytes were extracted and their quantification accomplished with SPME and GC-MS methods by adapting the optimum conditions in previously published literature (Gianelli et al 2002;Ruiz et al 2001).…”

Section: Applications Of Spme For Food and Biological Analysismentioning

confidence: 99%

Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review

Balasubramanian

Panigrahi

2010

Food Bioprocess Technol

182

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Solid-phase microextraction (SPME) is a relatively new sampling technique wherein sample extraction and pre-concentration could be achieved in a single step. The handling of an SPME device is simple, and the analysis of volatiles could be easy. However, the process becomes complex while analyzing sample matrices of heterogeneous nature. The complexity also increases depending upon the nature of compounds to be extracted. Careful selection and optimization of extraction parameters like fiber coating selection, extraction time, agitation, addition of salt, and extraction temperature have to be undertaken to improve the sensitivity and the reproducibility of this method. This paper reviews the principles associated with SPME technique from a general application viewpoint. Also, a comprehensive review of prior research related to characterization of food quality has been reported. SPME-related solutions for environmental applications have also been analyzed to be applied for new food-related applications.

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Irradiation Flavor and the Volatile Components of Beef

Cited by 26 publications

References 0 publications

Effect of low‐dose irradiation (radurization) on the shelf life of beefburgers stored at 3^oC

Effect of low‐dose irradiation (radurization) on the shelf life of beefburgers stored at 3^oC

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

Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review

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Irradiation Flavor and the Volatile Components of Beef

Cited by 26 publications

References 0 publications

Effect of low‐dose irradiation (radurization) on the shelf life of beefburgers stored at 3oC

Effect of low‐dose irradiation (radurization) on the shelf life of beefburgers stored at 3oC

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

Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review

Contact Info

Product

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About

Effect of low‐dose irradiation (radurization) on the shelf life of beefburgers stored at 3^oC

Effect of low‐dose irradiation (radurization) on the shelf life of beefburgers stored at 3^oC