Summary and Implications
The concentrations of hydrocarbons, 2-alkylcyclobutanones, and sulfur volatiles in irradiated (0, 5 kGy) chicken meats (raw, pre-cooked, and irradiatedcooked) were analyzed after 0 and 6 months of frozen storage (-40°C) under oxygen permeable packaging conditions. Two hydrocarbons [8-heptadecene (C17:1) and 6,9-heptadecadiene (C17:2)], two 2-alkylcyclobutanones [2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB)], and dimethyl disulfide were determined as radiation-induced detection markers in the irradiated raw and cooked chicken meats. Although, irradiated-cooked samples produced less hydrocarbons and 2-alkylcyclobutanones than pre-cooked irradiated ones, the amount of individual hydrocarbons or 2-alkylcyclobutanones was still sufficient enough to detectradiation treatment even after 6 months of storage at -40°C. Among sulfur volatiles, only dimethyl disulfide were found in meat after 6 months of storage indicating it has potential to be used an irradiation detection marker for frozen-stored meats under oxygen permeable packaging conditions.
Iowa State University
Kwon, Joong-Ho; Nam, Kichang; Lee, Eun Joo; and Ahn, Dong U.
"Evaluation of Radiation-induced Compounds in Irradiated Raw or Cooked Chicken Meat during Storage,"
Animal Industry Report:
AS 659, ASL R2764.
Available at: https://lib.dr.iastate.edu/ans_air/vol659/iss1/15