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Dose-dependent Changes of Chemical Attributes in Irradiated Sausages

Dose-dependent Changes of Chemical Attributes in Irradiated Sausages

K C Nam, E J Lee, D U Ahn, J H Kwon

Meat Sci. 2011 May;88(1):184-8.

PMID: 21232877

Abstract:

To determine the effects of irradiation on the chemical attributes of sausages, TBARS values, volatile compounds, gaseous compounds, and hydrocarbons of vacuum-packaged sausages were analyzed during 60 d of refrigerated storage. A sulfur-containing volatile (dimethyl disulfide), a gas (methane), and radiation-induced hydrocarbons (1-tetradecene, pentadecane, heptadecane, 8-heptadecene, eicosane, 1, 7-hexadecadiene, hexadecane) were mainly detected in irradiated sausages and the concentrations of these compounds were irradiation dose-dependent with R(2) = 0.9585, 0.9431, and 0.9091-0.9977, respectively. Especially methane and a few hydrocarbons were detected only in irradiated sausages and their amounts were dose-dependent. On the other hand, TBARS values, other off-odor volatiles (carbon disulfide, hexanal), and gases (carbon monoxide, carbon dioxide) were found both in irradiated and nonirradiated sausages. Therefore, it is suggested that radiation-induced hydrocarbons (1-tetradecene, pentadecane, heptadecane, 8-heptadecene, eicosane, 1, 7-hexadecadiene, hexadecane), dimethyl disulfide, and methane can be used as markers for irradiated sausages.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP125110625	1,7-Hexadecadiene		125110-62-5	Price

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