Both authors contributed equally to this study and are considered co-senior authors.
Formation of Trans Fatty Acids in Ground Beef and Frankfurters due to Irradiation
Article first published online: 29 DEC 2008
No claim to original US government works Journal compilation © 2008 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 2, pages C79–C84, March 2009
How to Cite
Fan, X. and Kays, S.E. (2009), Formation of Trans Fatty Acids in Ground Beef and Frankfurters due to Irradiation. Journal of Food Science, 74: C79–C84. doi: 10.1111/j.1750-3841.2008.01024.x
Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Dept. of Agriculture.
- Issue published online: 16 MAR 2009
- Article first published online: 29 DEC 2008
- MS 20080575 Submitted 7/29/2008, Accepted 10/9/2008
- fatty acid;
- ground beef;
- trans fat
ABSTRACT: This study was conducted to investigate possible formation of trans fatty acids due to irradiation of ground beef and frankfurters. Ground beef and frankfurter samples were irradiated at doses of 0, 1, and 5 kGy at 4 °C, and stored at 4 °C for 7 d (ground beef) or 3 mo (frankfurters). After irradiation and storage of the samples, trans fatty acids along with other fatty acids were analyzed using a modification of AOAC method 996.01. The results showed that 1 kGy irradiation did not induce any change in trans fatty acid content. However, 5 kGy irradiation caused a small but statistically significant (P < 0.01) increase in the dominant trans fatty acid, C18:1 trans, which increased from 3.99% (of total fatty acid) for the nonirradiated ground beef to 4.05% for the 5 kGy sample, and from 1.21% for the nonirradiated frankfurter to 1.28% for the 5 kGy sample. Irradiation had no apparent effect on C16:1 and C18:2 trans fatty acids. In addition, irradiation slightly decreased the relative amount of poly-unsaturated fatty acid of ground beef and frankfurters, particularly after storage. Compared to variations in trans fatty acid content and fatty acid composition occurring naturally in meat and meat products, the changes due to irradiation were negligible.