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Formation of Trans Fatty Acids Induced by Radicals in Irradiated Ground Beef and Liquid Egg
Author(s) -
Li An,
Wang Feng,
Fan Bei,
Li Weiming,
Li Qingpeng,
Zhou Hongjie,
Ha Yiming
Publication year - 2012
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-012-2125-8
Subject(s) - chemistry , fatty acid , irradiation , food science , organic chemistry , nuclear physics , physics
This study was conducted to investigate the possible formation of trans fatty acids due to gamma‐irradiation of ground beef and liquid egg via a radical path. The effects of irradiation on trans fatty acids in ground beef and liquid egg were evaluated by GC analysis. The control sample of ground beef had higher concentrations of total trans fatty acids than the liquid egg. C18:1‐11t was the major trans fatty acid detected in non‐irradiated ground beef. The results showed that irradiation led to a significant increase of total trans fatty acid content in both of the two food items with an absorbed dose range between 6.743 and 11.472 kGy ( P < 0.05). The change in C18:1‐9t content was the most significant compared with other trans fatty acids. Additionally, gamma‐irradiation caused a higher rate of trans fatty acid formation in liquid egg compared with ground beef. However, a slight decrease in the total trans fatty acid amount was observed in ground beef with an absorbed dose at 21.113 kGy. The increase in trans fatty acid content was negligible in liquid egg under the same absorbed dose. This result may be due to the oxidation of unsaturated configurations of both cis and trans fatty acids.