Determination of hydrogen in irradiated frozen chicken

A headspace analyser based on a hydrogen‐specific electronic sensor has been developed and applied to the determination of hydrogen in ice and in frozen chicken. The loss of hydrogen during storage of samples at — 18°C has been monitored; it has been demonstrated that the hydrogen generated during the irradiation of frozen chicken at 5 kGy can be determined for up to at least 6 months. It is concluded that hydrogen is a promising marker for distinguishing between irradiated and unirradiated frozen food; it could provide a rapid screening test, complementing other chemical, physical and microbiological procedures. Positive detection of hydrogen provides conclusive evidence of irradiation; however, no definite conclusions can be drawn from a failure to detect hydrogen.