Determination of Chemical and Microbiological Characteristics of Meat Products Treated by Radiation

Bliznyuk, U.A.; Avdyukhina, V.M.; Borshchegovskaya, P.Y.; Bolotnik, T.A.; Ipatova, V.S.; Rodin, I.A.; Ikhalainen, Y.A.; Studenikin, F.R.; Chernyaev, A.P.; Shinkarev, O.V.; Yurov, D.S.

Авторы: Bliznyuk U.A., Avdyukhina V.M., Borshchegovskaya P.Yu, Bolotnik T.A., Ipatova V.S., Rodin I.A., Ikhalainen Yu A., Studenikin F.R., Chernyaev A.P., Shinkarev O.V., Yurov D.S.
Журнал: Inorganic Materials
Том: 58
Номер: 14
Год издания: 2022
Издательство: Maik Nauka/Interperiodica Publishing
Местоположение издательства: Russian Federation
Первая страница: 11422
Последняя страница: 1428
DOI: 10.1134/S0020168522140047
Аннотация: Radiation treatment of food products carried out to increase their shelf life can result in chemicaltransformations initiated by free radicals. Volatile compounds (alcohols, aldehydes, ketones, etc.) formed, inparticular, as a result of lipid oxidation, impair the organoleptic properties of products. Method of gas chromatography-mass spectrometry (GC-MS) makes it possible to identify the fact of food processing by detectionof volatile marker compounds: in the case of meat products, the existing standard brings under regulationdetection of 2-alkylcyclobutanones, however, the products with a reduced fat content, such as turkey andchicken, require an alternative marker. The results of GC-MS study revealed the dependence of microbiologicalparameters and the content of various volatile organic substances in chilled turkey meat on the dose ofelectron radiation. It is shown that the total amount of alcohols, ketones and aldehydes (11 compounds)decreases exponentially with an increase in the absorbed dose. An increase in the radiation dose leads to ahigher content of carbonyl compounds (aldehydes and acetone), which results in a specific taste and smell ofthe irradiated products. At the same time, the acetone concentration increases linearly with the absorbeddose, which makes it possible to use acetone as a potential marker of the degree of irradiation of low-fat meatproducts. Irradiation in the “working” doses (0.5–1 kGy) significantly suppresses the pathogenic microfloraand keeps the organoleptic properties of the product.
Добавил в систему: Борщеговская Полина Юрьевна

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