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The use of 2-dodecylcyclobutanone for the identification of irradiated chicken meat and eggs

✍ Scribed by M.H. Stevenson; A.V.J. Crone; J.T.G. Hamilton; C.H. McMurray

Book ID
103990202
Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
270 KB
Volume
42
Category
Article
ISSN
0969-806X

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✦ Synopsis

A procedure has been developed for the detection of 2-alkylcyclobutanones which are useful markers for the identification of irradiated chicken meat and liquid whole egg. The compounds appear to be specific for irradiation since they are not generated by cooking, packing in vacuum or CO2 and are sufficiently stable to be detected throughout the shelf-life of these products. As the irradiation dose increases there is a linear increase in the amount of these compounds formed in chicken meat and so the method has potential for the estimation of irradiation dose. The procedure developed should be applicable for the identification of a range of foods of varying fat and fatty acid composition.

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✍ Anne V J Crone; John T G Hamilton; Mary H Stevenson πŸ“‚ Article πŸ“… 1992 πŸ› John Wiley and Sons 🌐 English βš– 337 KB πŸ‘ 1 views

## Abstract Results are presented indicating a linear relationship between irradiation dose (1–10 kGy) and the amount of 2‐dodecylcyclobutanone produced in chicken meat. After storage for 18 days at 4Β°C this linear relationship with dose persisted although there was a slight decrease in the concent