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Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins
Author(s) -
Jo C.,
Ahn D.U.
Publication year - 2000
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.1365-2621.2000.tb16059.x
Subject(s) - chemistry , nonanal , emulsion , hexanal , valine , phenylalanine , amino acid , lipid oxidation , octanal , chromatography , isoleucine , irradiation , methionine , food science , leucine , biochemistry , antioxidant , physics , nuclear physics
Oil emulsions containing amino acids, glutathione, bovine serum albumin, gelatin, or myofibrillar proteins were prepared. The emulsions were irradiated at 0, 2.5, 5.0, or 10.0 kGy absorbed doses and analyzed for volatile compounds. Irradiation increased the production of aldehydes (for example, hexanal, heptanal, octanal, and nonanal) indicating that lipid oxidation of oil emulsion was accelerated by irradiation. Irradiation produced, by radiolytic degradations, new volatile compounds from oil emulsions containing leucine, valine, isoleucine, phenylalanine, methionine, or cysteine. This indicated that radiolysis of protein may play an important role in off‐odor generation of irradiated meat.