Gas chromatographic/mass spectrometric and microbiological analyses on irradiated chicken |
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| Affiliation: | 1. Dipartimento di Ingegneria Nucleare, Università di Palermo, Viale delle Scienze, Edificio 6, 90100 Palermo, Italy;2. Dipartimento Farmacochimico, Tossicologico e Biologico, Universitá di Palermo, via Archirafi 32, 90123 Palermo, Italy;3. Dipartimento di Fisica e Tecnologie Relative, Università di Palermo, Viale delle Scienze, Edificio 18, 90100 Palermo, Italy;4. Dipartimento di Chimica e Tecnologie Farmaceutiche, Università di Palermo, via Archirafi 32, 90123 Palermo, Italy;5. Istituto Zooprofilattico Sperimentale della Sicilia “A.Mirri”, Palermo, Italy;1. Hungarian Academy of Sciences, Institute of Isotopes, Budapest, Hungary;2. Hungarian Academy of Sciences, Institute of Isotopes, Budapest, Hungary;1. Key Laboratory of Energy Thermal Conversion and Control of Ministry of Education, School of Energy and Environment, Southeast University, Nanjing 210096, China;2. State Key Laboratory of High-efficiency Utilization of Coal and Green Chemical Engineering, Ningxia University, Yinchuan, Ningxia 750021, China;1. Department of Textile Engineering, Chemistry and Science, North Carolina State University, Campus Box 8301, Raleigh, NC 27695, USA;2. Department of Materials Science and Engineering, North Carolina State University, Campus Box 7907, Raleigh, NC 27695, USA;1. Institute of Chemistry, University of Bialystok, Hurtowa 1, 15-399 Bialystok, Poland;2. Department of Chemistry, University of Texas at El Paso, 500 W. University Ave., El Paso, TX 79968, USA;1. International School of Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok 10330, Thailand;2. Department of Chemical Engineering, Faculty of Engineering, King Mongkut’s University of Technology North Bangkok, Bangkok 10800, Thailand;3. Centre of Hydrogen Energy, Institute of Future Energy, Universiti Teknologi Malaysia (UTM), 81310 UTM Johor Bahru, Johor, Malaysia;4. Center of Excellence in Catalysis and Catalytic Reaction Engineering, Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok 10330, Thailand;5. Bio-Circular-Green-Economy Technology & Engineering Center, BCGeTEC, Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok 10330, Thailand;1. Department of Aeronautics and Astronautics, National Cheng Kung University, Tainan 701, Taiwan;2. Research Center for Smart Sustainable Circular Economy, Tunghai University, Taichung 407, Taiwan;3. Department of Mechanical Engineering, National Chin-Yi University of Technology, Taichung 411, Taiwan;4. International Master Degree Program on Energy, National Cheng Kung University, Tainan 701, Taiwan;5. Mechanical Engineering Department, De La Salle University, 2401 Taft Avenue, 0922 Manila, Philippines;6. Department of Environmental Engineering, National Cheng Kung University, Tainan 701, Taiwan |
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| 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. |
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