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Effect of storage and cooking on the dose response of 2‐dodecylcyclobutanone, a potential marker for irradiated chicken

1992; Wiley; Volume: 58; Issue: 2 Linguagem: Inglês

10.1002/jsfa.2740580213

1097-0010

Anne V J Crone, John T. G. Hamilton, Mary H. Stevenson,

Meat and Animal Product Quality

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 4°C this linear relationship with dose persisted although there was a slight decrease in the concentration of the compound. 2‐Dodecylcyclobutanone was not generated by cooking and, despite a reduction in the amount of the compound in chicken meat cooked either before or after irradiation, it still proved to be a useful marker for the irradiated product. The compound was not detected in spoiled chicken meat.