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Effect of Storage at Ambient Temperature on the Volatile Components of Irradiated Beef
Author(s) -
WICK E. L.,
KOSHIKA M.,
MIZUTANI J.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01782.x
Subject(s) - distillation , irradiation , chemistry , odor , yield (engineering) , food science , chromatography , materials science , organic chemistry , physics , nuclear physics , metallurgy
SUMMARY Volatile components of beef irradiated at 5 megarad by concurrent radiation‐distillation, by radiation just prior to distillation, and by radiation and storage at ambient temperature for 6 months before distillation, were isolated and characterized. The total yield of odor isolate from stored beef was approximately 4.4 mg per lb (about 10 ppm), or about one‐third of the yield obtained from freshly irradiated beef or from unirradiated beef. The n ‐alkanals and methional, major volatile components of freshly irradiated beef, are minor components of stored irradiated beef. n ‐Alkanes are present in relatively greater amount in odor concentrates of stored beef. n ‐Alkanes and l‐alkenes are volatile components of both stored and freshly irradiated beef, hut are present in much smaller quantity in the stored product.