Detection of 2-alkylcyclobutanones in irradiated hamburgers
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Date
2011-05
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Publisher
Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü
Abstract
Food irradiation is the process of exposing food to ionising irradiation. This technology is used for food hygiene, spoilage reduction and extension of shelf-life. Although properly irradiated food is safe, commercialization of irradiated food requires the available methods to identify irradiated foods. The detection of 2-alkylcyclobutanones (2-ACB’s) is a standard method used for irradiated food whose fat content is higher than 1g %. However, 2-ACB’s are not detected in nonirradiated food samples.
In this study, hamburger samples with 0.8 % NaCl content were produced from beef meat and 1.2 kGy were applied to samples. Unirradiated (control) and 1.2 kGy irradiated samples were stored for 8 and 30 days at two different storage temperature (+4 °C and -12 °C). The analysis of 2-ACB’s formed in fat containing irradiated foods with gas chromatograph-mass spectrometer was evaluated to detect the irradiation on hamburgers. The effect of storage temperatures on formation and diagnosis of 2-dodecycyclobutanone (2-dDCB) of irradiated samples was not significant. 2-dDCB was not determined on the control sample regardless of storage time. As a consequence, 2-ACB’s can be used as an irradiation indicator in foods.
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Keywords
Hamburger meatballs, Hamburger köfte, Irradiated hamburger, Işınlanmış hamburger, Food irradiation, Gıda ışınlaması, 2-alkylcyclobutanones
Citation
Aylangan, A., Vural, H. (2011). Detection of 2-alkylcyclobutanones in irradiated hamburgers. International Food Congress Novel Approaches in Food Industry, Vol 2, 205-209.