Dose-Dependent Changes of Chemical Attributes in Irradiated Sausages
Abstract
To determine the effects of irradiation on the chemical attributes of sausages, TBARS values, volatile compounds, gas compounds, and hydrocarbons of vacuum-packaged sausages were analyzed during 60 d of refrigerated storage. A sulfur-containing volatile compound (dimethyl disulfide), a gas compound (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 the compounds were irradiation dosedependent. 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 gas compounds (carbon monoxide, carbon dioxide) were found both in irradiated and nonirradiated sausages. Therefore, it is suggested that irradiation-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.
Keywords: ASL R2762
How to Cite:
Nam, K., Kwon, J., Lee, E. & Ahn, D. U., (2013) “Dose-Dependent Changes of Chemical Attributes in Irradiated Sausages”, Iowa State University Animal Industry Report 10(1). doi: https://doi.org/10.31274/ans_air-180814-191
Downloads:
Download pdf