Potential Chemical Markers for the Identification of Irradiated Sausages
Article first published online: 16 AUG 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 9, pages C1000–C1004, September 2012
How to Cite
Kwon, J. H., Akram, K., Nam, K. C., Min, B., Lee, E. J. and Ahn, D. U. (2012), Potential Chemical Markers for the Identification of Irradiated Sausages. Journal of Food Science, 77: C1000–C1004. doi: 10.1111/j.1750-3841.2012.02864.x
- Issue published online: 7 SEP 2012
- Article first published online: 16 AUG 2012
- MS 20120467 Submitted 3/26/2012, Accepted 6/11/2012.
Abstract: Hydrocarbons, gas compounds, and off-odor volatiles were determined for irradiated (0 or 5 kGy) commercial sausages with different fat contents (16% and 29%) during a 60-d storage period at 4 °C. Total of 4 hydrocarbons (C14:1, C15:0, C16:2, and C17:1) were detected only in irradiated sausages: the amount of C16:2 was the highest, followed by C17:1, C14:1, and C15:0. The concentrations of hydrocarbons decreased significantly (P < 0.05) with storage, but were still detectable at the end of 60-d storage. Irradiated sausages produced significantly higher amounts of CO than the nonirradiated ones. CH4 was detected only in irradiated sausages. Dimethyl disulfide was detected only in irradiated sausages and its concentration decreased significantly (P < 0.05) with storage. Fat content of sausages showed a significant effect on the production and retention of hydrocarbons, gas compounds, and sulfur volatiles in irradiated sausages during storage. Some hydrocarbons (C16:2, C17:1, C14:1, and C15:0), CH4, and dimethyl disulfide were only found in irradiated sausages indicating that these compounds can be used as potential markers for irradiated sausages.