Volatiles in Skin of Low Dose Irradiated Fresh Chicken

Hansen, Thomsen J.; Chen, Gi-Chung; Shieh, James J.

doi:10.1111/j.1365-2621.1987.tb14038.x

Cited by 21 publications

(9 citation statements)

References 9 publications

(9 reference statements)

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“…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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“…However, undesirable effects of food irradiation have included the development of off-flavors and odors. For chicken the threshold dose (2.5 kGy) is very low, and doses greater than 2.5 kGy might induce off-flavors while lower doses may not effectively inhibit growth of spoilage bacteria (Kahan and Howker, 1978;Urbain, 1983;Thayer, 1984;Hansen et al, 1987). Some treatments applied in combination with irradiation have been shown to exert a synergistic effect resulting in improved shelf-life of meats and meat products (Niemand et al, 1983;Licciardello et al, 1984;Barbut et al, 1987;Mattison et al, 1986;Ehioba et al, 1987).…”

Section: Introductionmentioning

confidence: 98%

Bacteriological Quality of Freshly Processed Broiler Chickens as Affected by Carcass Pretreatment and Gamma Irradiation

Lamuka

Sunki

Chawan

et al. 1992

Journal of Food Science

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Chicken carcasses dipped in whey fermented by Streptococcus thermophilus, lactic acid solution or water and irradiated at 2.5 kGy by wCo were evaluated for bacteriological quality on day-l, day-3 and at 3-day intervals for an H&day storage (4°C) period. Unirradiated carcasses treated similarly were used as control. Gram negative bacteria, Yersiniu and Curqylobacter counts were significantly (~~0.01) lower in irradiated samples, but no significant (p>O.OS) differences were observed among the dipping solutions. Sulmonellae were completely eliminated in irradiated samples. Whey fermented by S. thermophilus reduced the proportion of Salmonella contaminated carcasses from 67% to 20%. As evidenced by the bacterial counts the shelf-life was found to be 15 days for irradiated carcasses compared to about 6 days for the unirradiated samples.AL with St&i&i& analysis wea biddy auumciated.

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“…Although we suggested nonane as a possible marker of vacuum packaged irradiated bacon (Singh et al, 1990), its use as a marker for other meats remains to be determined. For example, although it was reported to be present in irradiated but not in unirradiated vacuum packaged raw chicken (Merritt, 1984), Hansen et al (1987) detected a small amount of nonane in unirradiated raw chicken also, presumably in the presence of air. It has also been detected in unirradiated cooked chicken (Hobson-Frohock, 1970;Ramaswamy and Richards, 1982…”

Section: Resultsmentioning

confidence: 99%

Nonane as a Radiolytic Product in Irradiated Bacon

Singh

Guerrero

Kremers

1993

Journal of Food Science

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Volatiles in Skin of Low Dose Irradiated Fresh Chicken

Abstract: Fresh chickens were irradiated with up to 1200 krad at &5"C. Volatile compounds from the skin and subcutaneous fat of these chickens, and from unirradiated controls, were analyzed by gas chromatography.

Cited by 21 publications

References 9 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

Bacteriological Quality of Freshly Processed Broiler Chickens as Affected by Carcass Pretreatment and Gamma Irradiation

Nonane as a Radiolytic Product in Irradiated Bacon

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