Synthesis, characterization, and potential use of 2-dodecylcyclobutanone as a marker for irradiated chicken

Boyd, Derek R.; Crone, Anne V J; Hamilton, John T. G.; Hand, Mark V.; Stevenson, Mary H.; Stevenson, Paul J.

doi:10.1021/jf00004a035

Cited by 83 publications

(42 citation statements)

References 7 publications

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“…Research has shown that the bacterial populations shift from radiation sensitive gram-negative to radioresistant gram-positive organisms a result of irradiation 50 (Ehioba et al, 1988;Lefebvre et al, 1992 Another approach to detect irradiated foods is to quantitate lipid derivatives that are produced by irradiation. Crone et al (1992) and Boyd et al (1991) studied the formation of 2-dodecylcyclobutanone (DCB), which is a radiolytic product of palmitic acid, in irradiated chicken. Both researchers observed a linear relationship between the concentration of DCB and irradiation dose.…”

Section: Detection Of Irradiated Foodsmentioning

confidence: 99%

Effects of ionizing radiation on pork, beef, and turkey quality

Nanke

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This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer.The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction.In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion.Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overiaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book.

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Section: Detection Of Irradiated Foodsmentioning

confidence: 99%

Effects of ionizing radiation on pork, beef, and turkey quality

Nanke

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“…A few studies have been conducted regarding the stability of 2-alkylcyclobutanes with the cooking and processing of irradiated foods. 10,26) …”

Section: Detection Of 2-alkylcyclobutanones Inmentioning

confidence: 99%

“…2-Dodecylcyclobutanone (2-DCB) from palmitic acid and 2-tetradecylcyclobutane (2-TCB) from stearic acid have been recommended as markers for the irradiation of lipid-containing foods. [9][10][11][12] The EN 1785 method has been confirmed to detect 2-alkylcyclobutane in various irradiated samples; however, the method requires a long sample preparation time and is labor intensive. We have developed to a new analytical method to determine the 2-alkylcyclobutane in fat-containing foods with accelerated solvent extraction (ASE) and mini-column cleanup.…”

Section: Introductionmentioning

confidence: 99%

Detection of 2-Alkylcyclobutanones in Irradiated Meat, Poultry and Egg after Cooking

Obana

Furuta

Tanaka

2006

JOURNAL OF HEALTH SCIENCE

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“…2-Dodecylcyclobutanone (2-DCB) from palmitic acid and 2-tetradecylcyclobutanone (2-TCB) from stearic acid have been recommended as markers for the irradiation of lipid-containing food. [7][8][9][10] We have developed a method to detect irradiated food by analyzing 2-DCB and 2-TCB and found that the production of 2-DCB was less than that of 2-TCB, whereas the concentrations of palmitic acid were greater than those of stearic acids in beef and pork samples irradiated under frozen conditions. 11) This result contradicts with the commonly accepted belief that the amounts of radiolytically produced 2-alkylcyclobutanones constantly reflect the composition of precursors in the samples.…”

Section: Introductionmentioning

confidence: 99%

Effects of Temperature during Irradiation on the Production of 2-Alkylcyclobutanones in Beef

Obana

Furuta

Tanaka

2007

JOURNAL OF HEALTH SCIENCE

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Beef patties were irradiated with γ-rays at three temperatures, room temperature, chilled, and frozen. 2-Alkylcyclobutanones in irradiated beef patties were then analyzed to confirm the effects of the three temperatures during irradiation on their production. The production of 2-dodecylcyclobutanone (2-DCB) and 2-tetradecylcyclobutanone (2-TCB) were decreased in the samples cooled with ice and dry ice compared with those at room temperature. 2-DCB was dominant in the samples irradiated at room temperature, which reflected the composition of the precursor of the fatty acid in the samples, whereas they became lower than 2-TCB in the samples irradiated with cooling. The data indicate that the temperature during irradiation greatly affects the radiolytic production of 2-alkylcyclobutanones, particularly 2-DCB, as well as precursor concentrations.

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Synthesis, characterization, and potential use of 2-dodecylcyclobutanone as a marker for irradiated chicken

Cited by 83 publications

References 7 publications

Effects of ionizing radiation on pork, beef, and turkey quality

Effects of ionizing radiation on pork, beef, and turkey quality

Detection of 2-Alkylcyclobutanones in Irradiated Meat, Poultry and Egg after Cooking

Effects of Temperature during Irradiation on the Production of 2-Alkylcyclobutanones in Beef

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