67C-11 |
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J.-H. KWON1, K.-C. Nam2, E. J. Lee3, B.-R. Min2, D. U. Ahn4, Y. Kwon, and T. Kausar. (1) Dept. of Food Science & Technology, Kyungpook National Univ., 1370 Sankyuk-Dong, Buk-Gu, Daegu, 702-701, South Korea, (2) Department of Animal Science, Iowa State University, 2359 Kildee Hall, Ames, IA 50010-3150, (3) Animal Science Department, Iowa State University, 2373 Kildee Hall, Ames, IA 50011, (4) Dept. of Animal Science, Iowa State Univ., 2276 Kildee Hall, Ames, IA 50010-3150 Food irradiation is becoming reality in about 40 countries. Thus, informative labeling is needed to enhance the consumers' understanding of irradiated food and to facilitate its distribution and international trade. Identification of irradiated over non-irradiated foods is highly desirable in order to confirm both compliance with existing regulations and beneficial effects of irradiation treatment. Different types of sausages are now approved for irradiation to control microbial growth and to extend their shelf-life in many countries. This work was aimed to identify and monitor radiation-induced chemical changes in commercial sausages with different fat contents during storage at 4 °C. Sausages with two different fat contents (16% and 29%) were purchased and irradiated at 0, 2.5, 5 or 10 kGy with electron beam and stored at 4 °C for 2 months. Fatty acid composition, volatiles, gas production, hydrocarbons, and TBARS were determined for sausages at 0 and 60th day after irradiation. The fatty acids of sausages were mainly composed of C18:1 (33-38%), followed by C18:2 (19-28%), C16:0 (18-21%) and C18:0 (7-9%), and their compositions were not changed by irradiation at 5 kGy. Hydrocarbon concentrations in sausages increased linearly with irradiation dose (0-10 kGy), but their overall profiles were not influenced by fat contents. Radiation-induced hydrocarbons, such as C14:1 and C15:0 from C16:0, and C16:2 and C17:1 from C18:1 decreased with storage time but still were detectable after 2-month post-irradiation. Methane was found only in sausages irradiated at 2.5 kGy or more, while the increases in TBARS, off-odor volatiles (dimethyl disulfide, carbon disulfide, hexanal), CO, and CO2 in sausages were not irradiated-dose dependent. Therefore, our results show that C14:1, C15:0, C16:2, C17:1, and methane can be used as markers for irradiation in sausages.
Session 67C, Food Chemistry: Food analysis, irradiation and toxicology
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