辐照香肠中化学特性的剂量依赖性变化。

Dose-dependent changes of chemical attributes in irradiated sausages.

机构信息

Department of Animal Science & Technology, Sunchon National University, Suncheon 540-742, Republic of Korea.

出版信息

Meat Sci. 2011 May;88(1):184-8. doi: 10.1016/j.meatsci.2010.12.023. Epub 2010 Dec 23.

DOI:10.1016/j.meatsci.2010.12.023

Abstract

To determine the effects of irradiation on the chemical attributes of sausages, TBARS values, volatile compounds, gaseous compounds, and hydrocarbons of vacuum-packaged sausages were analyzed during 60 d of refrigerated storage. A sulfur-containing volatile (dimethyl disulfide), a gas (methane), and radiation-induced hydrocarbons (1-tetradecene, pentadecane, heptadecane, 8-heptadecene, eicosane, 1, 7-hexadecadiene, hexadecane) were mainly detected in irradiated sausages and the concentrations of these compounds were irradiation dose-dependent with R(2) = 0.9585, 0.9431, and 0.9091-0.9977, respectively. Especially methane and a few hydrocarbons were detected only in irradiated sausages and their amounts were dose-dependent. On the other hand, TBARS values, other off-odor volatiles (carbon disulfide, hexanal), and gases (carbon monoxide, carbon dioxide) were found both in irradiated and nonirradiated sausages. Therefore, it is suggested that radiation-induced hydrocarbons (1-tetradecene, pentadecane, heptadecane, 8-heptadecene, eicosane, 1, 7-hexadecadiene, hexadecane), dimethyl disulfide, and methane can be used as markers for irradiated sausages.

摘要

为了确定辐照对香肠化学性质的影响，在冷藏 60 天期间分析了真空包装香肠的 TBARS 值、挥发性化合物、气态化合物和碳氢化合物。辐照香肠中主要检测到含硫挥发性化合物（二甲基二硫）、气体（甲烷）和辐射诱导的碳氢化合物（1-十四烯、十五烷、十七烷、8-十七烯、二十烷、1,7-十六二烯、十六烷），这些化合物的浓度与辐照剂量呈剂量依赖性，相关系数分别为 0.9585、0.9431 和 0.9091-0.9977。特别是甲烷和一些碳氢化合物仅在辐照香肠中检测到，其含量与剂量呈剂量依赖性。另一方面，TBARS 值、其他异味挥发性化合物（二硫化碳、己醛）和气体（一氧化碳、二氧化碳）在辐照和非辐照香肠中均有发现。因此，建议将诱导烃（1-十四烯、十五烷、十七烷、8-十七烯、二十烷、1,7-十六二烯、十六烷）、二甲基二硫和甲烷用作辐照香肠的标志物。