Research Highlights: Lipid Technology 5/2011

✍ Scribed by Frank D. Gunstone; Frédéric Destaillats

• Publisher: Wiley (John Wiley & Sons)
• Year: 2011
• Tongue: English
• Weight: 152 KB
• Volume: 23
• Category: Article
• ISSN: 0956-666X
• DOI: 10.1002/lite.201100109

✦ Synopsis

Effect of c-ray irradiation on the fatty acid profile of irradiated beef meat

It is known that c-ray irradiation of beef meat leads to changes in fatty acid composition especially of polyunsaturated acids. The authors show that these changes can be determined by 1 H NMR more easily than by the present recommended methods. The NMR method allows easy assessment of saturated, monounsaturated, diunsaturated, and triunsaturated acids. The level of these changes is related to the dosage of irradiation and can be used to monitor irradiation of lipid-containing foods in a simple and fast procedure.

This paper contains two errors that appear to have been overlooked by reviewers and editors. There is confusion between amounts of fatty acid present and their proportion (expressed as%). Also NMR studies give mol% while GC gives wt%. This is recognised in parts of the paper but overlooked when comparing fatty acid composition obtained by these two procedures. /fg