Dept of Food Science & Technology, Kyungpook Natl Univ, Daegu 702-701, Korea.
J Food Sci. 2012 Sep;77(9):C1000-4. doi: 10.1111/j.1750-3841.2012.02864.x. Epub 2012 Aug 16.
Hydrocarbons, gas compounds, and off-odor volatiles were determined for irradiated (0 or 5 kGy) commercial sausages with different fat contents (16% and 29%) during a 60-d storage period at 4 °C. Total of 4 hydrocarbons (C14:1, C15:0, C16:2, and C17:1) were detected only in irradiated sausages: the amount of C16:2 was the highest, followed by C17:1, C14:1, and C15:0. The concentrations of hydrocarbons decreased significantly (P < 0.05) with storage, but were still detectable at the end of 60-d storage. Irradiated sausages produced significantly higher amounts of CO than the nonirradiated ones. CH(4) was detected only in irradiated sausages. Dimethyl disulfide was detected only in irradiated sausages and its concentration decreased significantly (P < 0.05) with storage. Fat content of sausages showed a significant effect on the production and retention of hydrocarbons, gas compounds, and sulfur volatiles in irradiated sausages during storage. Some hydrocarbons (C16:2, C17:1, C14:1, and C15:0), CH(4) , and dimethyl disulfide were only found in irradiated sausages indicating that these compounds can be used as potential markers for irradiated sausages.
在 4°C 下储存 60 天期间，测定了不同脂肪含量（16%和 29%）的辐照（0 或 5 kGy）商业香肠中的碳氢化合物、气体化合物和异味挥发性物质。仅在辐照香肠中检测到 4 种碳氢化合物（C14:1、C15:0、C16:2 和 C17:1）：C16:2 的含量最高，其次是 C17:1、C14:1 和 C15:0。随着储存时间的延长，碳氢化合物的浓度显著降低（P < 0.05），但在 60 天储存结束时仍可检测到。辐照香肠产生的 CO 量明显高于非辐照香肠。仅在辐照香肠中检测到 CH(4)。二甲基二硫醚仅在辐照香肠中检测到，其浓度随储存时间显著降低（P < 0.05）。香肠的脂肪含量对辐照香肠中碳氢化合物、气体化合物和硫挥发性物质的产生和保留有显著影响。一些碳氢化合物（C16:2、C17:1、C14:1 和 C15:0）、CH(4) 和二甲基二硫醚仅在辐照香肠中发现，表明这些化合物可作为辐照香肠的潜在标志物。
