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The effect of post‐irradiation cooking on the ESR signal in irradiated chicken drumsticks
Author(s) -
GRAY R.,
STEVENSON M. HILARY
Publication year - 1989
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1989.tb00665.x
Subject(s) - irradiation , electron paramagnetic resonance , broiler , chemistry , food science , radiochemistry , zoology , nuclear magnetic resonance , biology , physics , nuclear physics
Summary Groups of seventy‐two, 6‐week‐old broiler chicken carcasses were either not irradiated and served as controls or were given 2.5 or 5.0 kGy doses of irradiation. Half of each group remained uncooked and half were cooked in a convection oven at 190°C. Pairs of drumsticks were taken from each carcass, the bones excised and the free radical content measured using electron spin resonance (ESR) spectroscopy. The ESR signal strength increased significantly as irradiation dose increased, the value at 5.0 kGy being 96% greater than that at 2.5 kGy. Cooking significantly reduced the free radical concentration of the irradiated bone by approximately 23%.