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Effects of Radiation, Heating and Storage on Volatile Carbonyl Compounds in Clam Meats
Author(s) -
GADBOIS D. F.,
MENDELSOHN J. M.,
RONSIVALLI L. J.
Publication year - 1967
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.1365-2621.1967.tb00820.x
Subject(s) - chemistry , diacetyl , irradiation , boiling , warehouse , food science , chromatography , organic chemistry , physics , marketing , nuclear physics , business
SUMMARY— The development of volatile carbonyl compounds in clam meats stored at 33–35°F was determined. A gas chromatographic method was used to monitor these compounds. When air‐packed samples were irradiated and/or heated, the concentration of carbonyl compounds increased immediately, except for some low‐boiling compounds that were reduced in concentration when the samples were heated. Storage of nonirradiated, air‐packed samples at 33–35°F caused a gradual increase in the concentration of volatile carbonyls until about the 20th day at which time the trend was reversed. When clam meats were vacuum‐packed, the effects of irradiation, heating, and storage were minimized. The pattern of volatile carbonyls in irradiated fresh clams is similar to that found in nonirradiated clams stored at 33—35°F for 20 days. It is concluded that the volatile monocarbonyl compounds, C 2 to C 7 and diacetyl detected, do not play a major direct role in the changing quality of stored clam meats.