Gas chromatographic/mass spectrometric and microbiological analyses on irradiated chicken

Risultato della ricerca: Article

3 Citazioni (Scopus)

Abstract

Ionizing radiation is widely used as treatment technique for food preservation. It involves among others reduction of microbial contamination, disinfestations, sprout inhibition and extension of shelf life of food. However, the commercialization of irradiated food requires the availability of reliable methods to identify irradiated foodstuffs. In this paper, we present results on the application to irradiated chicken of this method, based on the detection, in muscle and skin samples, of the peaks of ions 98 Da and 112 Da, in a ratio approximately 4:1, typical of radiation induced 2-dodecylcyclobutanones (2-DCB). Aim of the work was also to study the time stability of the measured parameters in samples irradiated at 3 and 5 kGy, and to verify the efficacy of the treatment from a microbiological point of view. Our results show that, one month after irradiation at 3 kGy, the method is suitable using the skin but not the muscle, while the measured parameters are detectable in both samples irradiated at 5 kGy. The microbial population was substantially reduced even at 3 kGy. © 2007 Elsevier Ltd. All rights reserved.
Lingua originaleEnglish
pagine (da-a)1463-1465
Numero di pagine3
RivistaDefault journal
Volume76
Stato di pubblicazionePublished - 2007

All Science Journal Classification (ASJC) codes

  • Radiation

Cita questo

@article{d7651706852640b796b4fa58c97267db,
title = "Gas chromatographic/mass spectrometric and microbiological analyses on irradiated chicken",
abstract = "Ionizing radiation is widely used as treatment technique for food preservation. It involves among others reduction of microbial contamination, disinfestations, sprout inhibition and extension of shelf life of food. However, the commercialization of irradiated food requires the availability of reliable methods to identify irradiated foodstuffs. In this paper, we present results on the application to irradiated chicken of this method, based on the detection, in muscle and skin samples, of the peaks of ions 98 Da and 112 Da, in a ratio approximately 4:1, typical of radiation induced 2-dodecylcyclobutanones (2-DCB). Aim of the work was also to study the time stability of the measured parameters in samples irradiated at 3 and 5 kGy, and to verify the efficacy of the treatment from a microbiological point of view. Our results show that, one month after irradiation at 3 kGy, the method is suitable using the skin but not the muscle, while the measured parameters are detectable in both samples irradiated at 5 kGy. The microbial population was substantially reduced even at 3 kGy. {\circledC} 2007 Elsevier Ltd. All rights reserved.",
author = "D'Oca, {Maria Cristina} and Maria Brai and Luigi Tranchina and Aldo Parlato and Calderaro, {Elio Giuseppe} and Pasquale Agozzino and Giuseppe Avellone and Mirella Ferrugia and {Di Noto}, {Anna Maria} and Santo Caracappa",
year = "2007",
language = "English",
volume = "76",
pages = "1463--1465",
journal = "Default journal",

}

TY - JOUR

T1 - Gas chromatographic/mass spectrometric and microbiological analyses on irradiated chicken

AU - D'Oca, Maria Cristina

AU - Brai, Maria

AU - Tranchina, Luigi

AU - Parlato, Aldo

AU - Calderaro, Elio Giuseppe

AU - Agozzino, Pasquale

AU - Avellone, Giuseppe

AU - Ferrugia, Mirella

AU - Di Noto, Anna Maria

AU - Caracappa, Santo

PY - 2007

Y1 - 2007

N2 - Ionizing radiation is widely used as treatment technique for food preservation. It involves among others reduction of microbial contamination, disinfestations, sprout inhibition and extension of shelf life of food. However, the commercialization of irradiated food requires the availability of reliable methods to identify irradiated foodstuffs. In this paper, we present results on the application to irradiated chicken of this method, based on the detection, in muscle and skin samples, of the peaks of ions 98 Da and 112 Da, in a ratio approximately 4:1, typical of radiation induced 2-dodecylcyclobutanones (2-DCB). Aim of the work was also to study the time stability of the measured parameters in samples irradiated at 3 and 5 kGy, and to verify the efficacy of the treatment from a microbiological point of view. Our results show that, one month after irradiation at 3 kGy, the method is suitable using the skin but not the muscle, while the measured parameters are detectable in both samples irradiated at 5 kGy. The microbial population was substantially reduced even at 3 kGy. © 2007 Elsevier Ltd. All rights reserved.

AB - Ionizing radiation is widely used as treatment technique for food preservation. It involves among others reduction of microbial contamination, disinfestations, sprout inhibition and extension of shelf life of food. However, the commercialization of irradiated food requires the availability of reliable methods to identify irradiated foodstuffs. In this paper, we present results on the application to irradiated chicken of this method, based on the detection, in muscle and skin samples, of the peaks of ions 98 Da and 112 Da, in a ratio approximately 4:1, typical of radiation induced 2-dodecylcyclobutanones (2-DCB). Aim of the work was also to study the time stability of the measured parameters in samples irradiated at 3 and 5 kGy, and to verify the efficacy of the treatment from a microbiological point of view. Our results show that, one month after irradiation at 3 kGy, the method is suitable using the skin but not the muscle, while the measured parameters are detectable in both samples irradiated at 5 kGy. The microbial population was substantially reduced even at 3 kGy. © 2007 Elsevier Ltd. All rights reserved.

UR - http://hdl.handle.net/10447/29122

M3 - Article

VL - 76

SP - 1463

EP - 1465

JO - Default journal

JF - Default journal

ER -