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Effect of Low‐Dose Irradiation and Post‐Irradiation Cooking and Storage on the Thiamin Content of Fresh Pork
Author(s) -
JENKINS R.K.,
THAYER D.W.,
HANSEN T.J.
Publication year - 1989
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.1365-2621.1989.tb05135.x
Subject(s) - irradiation , food science , chemistry , food irradiation , gamma irradiation , food preservation , shelf life , physics , nuclear physics
Low‐dose gamma irradiation of vacuum‐packaged, ground fresh pork resulted in a dose‐dependent, first‐order rate of thiamin destruction (R 2 = 0.99). Thiamin losses for raw pork irradiated at 0.57, 1.91, 3.76, 5.52 and 7.25 kGy were 7.7, 23.5, 38.1, 49.8 and 57.6%, respectively, of the nonirradiated sample. Post‐irradiation cooking resulted in additional thiamin losses of 11.3, 11.5, 13.0, 13.6, 13.5 and 15.0% for respective treatment samples irradiated at doses of 0, 0.57, 1.91, 3.76, 5.52 and 7.25 kGy. Time of storage had little effect on the thiamin content of raw irradiated and nonirradiated pork.