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Effect of storage and cooking on the dose response of 2‐dodecylcyclobutanone, a potential marker for irradiated chicken
Author(s) -
Crone Anne V J,
Hamilton John T G,
Stevenson Mary H
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740580213
Subject(s) - irradiation , food science , chemistry , linear relationship , food irradiation , cooked meat , mathematics , statistics , physics , nuclear physics
Results are presented indicating a linear relationship between irradiation dose (1–10 kGy) and the amount of 2‐dodecylcyclobutanone produced in chicken meat. After storage for 18 days at 4°C this linear relationship with dose persisted although there was a slight decrease in the concentration of the compound. 2‐Dodecylcyclobutanone was not generated by cooking and, despite a reduction in the amount of the compound in chicken meat cooked either before or after irradiation, it still proved to be a useful marker for the irradiated product. The compound was not detected in spoiled chicken meat.