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Potential Chemical Markers for the Identification of Irradiated Sausages

Authors

  • Joong Ho Kwon,

    1. Authors Kwon and Akram are with the Dept. of Food Science & Technology, Kyungpook Natl. Univ., Daegu 702–701, Korea. Author Nam is with the Dept. of Animal Science & Technology, Sunchon Natl. Univ., Suncheon, 540–742, Suncheon, Korea. Author Min is with the Dept. of Agriculture, Food, and Resource Sciences, Univ. of Maryland Eastern Shore, Princess Anne, MD 21853, U.S.A. Author Lee is with the Dept. of Food and Nutrition, Univ. of Wisconsin-Stout, Menomonie, WI 54751, U.S.A. Author Ahn is with the Dept. of Animal Science, Iowa State Univ., Ames, IA 50011–3150, U.S.A. Direct inquiries to author Ahn (E-mail : duahn@iastate.edu).
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  • Kashif Akram,

    1. Authors Kwon and Akram are with the Dept. of Food Science & Technology, Kyungpook Natl. Univ., Daegu 702–701, Korea. Author Nam is with the Dept. of Animal Science & Technology, Sunchon Natl. Univ., Suncheon, 540–742, Suncheon, Korea. Author Min is with the Dept. of Agriculture, Food, and Resource Sciences, Univ. of Maryland Eastern Shore, Princess Anne, MD 21853, U.S.A. Author Lee is with the Dept. of Food and Nutrition, Univ. of Wisconsin-Stout, Menomonie, WI 54751, U.S.A. Author Ahn is with the Dept. of Animal Science, Iowa State Univ., Ames, IA 50011–3150, U.S.A. Direct inquiries to author Ahn (E-mail : duahn@iastate.edu).
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  • Ki Chang Nam,

    1. Authors Kwon and Akram are with the Dept. of Food Science & Technology, Kyungpook Natl. Univ., Daegu 702–701, Korea. Author Nam is with the Dept. of Animal Science & Technology, Sunchon Natl. Univ., Suncheon, 540–742, Suncheon, Korea. Author Min is with the Dept. of Agriculture, Food, and Resource Sciences, Univ. of Maryland Eastern Shore, Princess Anne, MD 21853, U.S.A. Author Lee is with the Dept. of Food and Nutrition, Univ. of Wisconsin-Stout, Menomonie, WI 54751, U.S.A. Author Ahn is with the Dept. of Animal Science, Iowa State Univ., Ames, IA 50011–3150, U.S.A. Direct inquiries to author Ahn (E-mail : duahn@iastate.edu).
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  • Byungrok Min,

    1. Authors Kwon and Akram are with the Dept. of Food Science & Technology, Kyungpook Natl. Univ., Daegu 702–701, Korea. Author Nam is with the Dept. of Animal Science & Technology, Sunchon Natl. Univ., Suncheon, 540–742, Suncheon, Korea. Author Min is with the Dept. of Agriculture, Food, and Resource Sciences, Univ. of Maryland Eastern Shore, Princess Anne, MD 21853, U.S.A. Author Lee is with the Dept. of Food and Nutrition, Univ. of Wisconsin-Stout, Menomonie, WI 54751, U.S.A. Author Ahn is with the Dept. of Animal Science, Iowa State Univ., Ames, IA 50011–3150, U.S.A. Direct inquiries to author Ahn (E-mail : duahn@iastate.edu).
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  • Eun Joo Lee,

    1. Authors Kwon and Akram are with the Dept. of Food Science & Technology, Kyungpook Natl. Univ., Daegu 702–701, Korea. Author Nam is with the Dept. of Animal Science & Technology, Sunchon Natl. Univ., Suncheon, 540–742, Suncheon, Korea. Author Min is with the Dept. of Agriculture, Food, and Resource Sciences, Univ. of Maryland Eastern Shore, Princess Anne, MD 21853, U.S.A. Author Lee is with the Dept. of Food and Nutrition, Univ. of Wisconsin-Stout, Menomonie, WI 54751, U.S.A. Author Ahn is with the Dept. of Animal Science, Iowa State Univ., Ames, IA 50011–3150, U.S.A. Direct inquiries to author Ahn (E-mail : duahn@iastate.edu).
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  • Dong U. Ahn

    1. Authors Kwon and Akram are with the Dept. of Food Science & Technology, Kyungpook Natl. Univ., Daegu 702–701, Korea. Author Nam is with the Dept. of Animal Science & Technology, Sunchon Natl. Univ., Suncheon, 540–742, Suncheon, Korea. Author Min is with the Dept. of Agriculture, Food, and Resource Sciences, Univ. of Maryland Eastern Shore, Princess Anne, MD 21853, U.S.A. Author Lee is with the Dept. of Food and Nutrition, Univ. of Wisconsin-Stout, Menomonie, WI 54751, U.S.A. Author Ahn is with the Dept. of Animal Science, Iowa State Univ., Ames, IA 50011–3150, U.S.A. Direct inquiries to author Ahn (E-mail : duahn@iastate.edu).
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Abstract

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.

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