Evaluation of a gas chromatographic method for detection of irradiation of chicken and a chicken meat product

Anna-Maija Sjöberg, Jari Tuominen, Tuomo Kiutamo, Satu Luukkonen

Research output: Contribution to journalArticleScientificpeer-review

13 Citations (Scopus)

Abstract

A method was developed for the detection of irradiation of chicken and chicken meat products. The method consists of the extraction of fat from chicken skin or a chicken meat product, separation of hydrocarbons with an alumina column and gas chromatography (GC) and GC‐mass spectrometry analyses of the hydrocarbons 16:2, 16:3, 17:1 and 17:2 formed from oleic, linoleic and stearic acids during irradiation.
These hydrocarbons were only detected in irradiated samples at doses of 5 and 10 kGy. The mean concentrations of the hydrocarbons were linearly related to the dose levels of irradiation in the case of chicken fat. The concentrations of two of the hydrocarbons (16:2 and 17:1) gave the best correlation with dose. When a dose of 10 kGy was used, the concentrations of major degradation products were 1.5‐5.0 mg/kg fat.
The same relationship was not found in the case of chicken meat products because the amounts of hydrocarbons detected after irradiation with the same doses were similar.
On the basis of this study it was clearly demonstrated that it is possible to judge analytically whether or not a chicken sample or a chicken meat product has been irradiated at doses of 5 or 10 kGy. It should also be possible to recognise samples irradiated with doses below 5 kGy.
Original languageEnglish
Pages (from-to)65-75
JournalJournal of the Science of Food and Agriculture
Volume59
Issue number1
DOIs
Publication statusPublished - 1992
MoE publication typeA1 Journal article-refereed

Fingerprint

Meat Products
chicken meat
meat products
Chickens
Hydrocarbons
irradiation
Gases
hydrocarbons
gases
chickens
dosage
Fats
methodology
lipids
chicken skin
Stearic Acids
aluminum oxide
Aluminum Oxide
stearic acid
sampling

Cite this

Sjöberg, Anna-Maija ; Tuominen, Jari ; Kiutamo, Tuomo ; Luukkonen, Satu. / Evaluation of a gas chromatographic method for detection of irradiation of chicken and a chicken meat product. In: Journal of the Science of Food and Agriculture. 1992 ; Vol. 59, No. 1. pp. 65-75.
@article{14c89e5e01ce4a5dab0879c82bd0d816,
title = "Evaluation of a gas chromatographic method for detection of irradiation of chicken and a chicken meat product",
abstract = "A method was developed for the detection of irradiation of chicken and chicken meat products. The method consists of the extraction of fat from chicken skin or a chicken meat product, separation of hydrocarbons with an alumina column and gas chromatography (GC) and GC‐mass spectrometry analyses of the hydrocarbons 16:2, 16:3, 17:1 and 17:2 formed from oleic, linoleic and stearic acids during irradiation. These hydrocarbons were only detected in irradiated samples at doses of 5 and 10 kGy. The mean concentrations of the hydrocarbons were linearly related to the dose levels of irradiation in the case of chicken fat. The concentrations of two of the hydrocarbons (16:2 and 17:1) gave the best correlation with dose. When a dose of 10 kGy was used, the concentrations of major degradation products were 1.5‐5.0 mg/kg fat. The same relationship was not found in the case of chicken meat products because the amounts of hydrocarbons detected after irradiation with the same doses were similar. On the basis of this study it was clearly demonstrated that it is possible to judge analytically whether or not a chicken sample or a chicken meat product has been irradiated at doses of 5 or 10 kGy. It should also be possible to recognise samples irradiated with doses below 5 kGy.",
author = "Anna-Maija Sj{\"o}berg and Jari Tuominen and Tuomo Kiutamo and Satu Luukkonen",
year = "1992",
doi = "10.1002/jsfa.2740590110",
language = "English",
volume = "59",
pages = "65--75",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "Wiley",
number = "1",

}

Evaluation of a gas chromatographic method for detection of irradiation of chicken and a chicken meat product. / Sjöberg, Anna-Maija; Tuominen, Jari; Kiutamo, Tuomo; Luukkonen, Satu.

In: Journal of the Science of Food and Agriculture, Vol. 59, No. 1, 1992, p. 65-75.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Evaluation of a gas chromatographic method for detection of irradiation of chicken and a chicken meat product

AU - Sjöberg, Anna-Maija

AU - Tuominen, Jari

AU - Kiutamo, Tuomo

AU - Luukkonen, Satu

PY - 1992

Y1 - 1992

N2 - A method was developed for the detection of irradiation of chicken and chicken meat products. The method consists of the extraction of fat from chicken skin or a chicken meat product, separation of hydrocarbons with an alumina column and gas chromatography (GC) and GC‐mass spectrometry analyses of the hydrocarbons 16:2, 16:3, 17:1 and 17:2 formed from oleic, linoleic and stearic acids during irradiation. These hydrocarbons were only detected in irradiated samples at doses of 5 and 10 kGy. The mean concentrations of the hydrocarbons were linearly related to the dose levels of irradiation in the case of chicken fat. The concentrations of two of the hydrocarbons (16:2 and 17:1) gave the best correlation with dose. When a dose of 10 kGy was used, the concentrations of major degradation products were 1.5‐5.0 mg/kg fat. The same relationship was not found in the case of chicken meat products because the amounts of hydrocarbons detected after irradiation with the same doses were similar. On the basis of this study it was clearly demonstrated that it is possible to judge analytically whether or not a chicken sample or a chicken meat product has been irradiated at doses of 5 or 10 kGy. It should also be possible to recognise samples irradiated with doses below 5 kGy.

AB - A method was developed for the detection of irradiation of chicken and chicken meat products. The method consists of the extraction of fat from chicken skin or a chicken meat product, separation of hydrocarbons with an alumina column and gas chromatography (GC) and GC‐mass spectrometry analyses of the hydrocarbons 16:2, 16:3, 17:1 and 17:2 formed from oleic, linoleic and stearic acids during irradiation. These hydrocarbons were only detected in irradiated samples at doses of 5 and 10 kGy. The mean concentrations of the hydrocarbons were linearly related to the dose levels of irradiation in the case of chicken fat. The concentrations of two of the hydrocarbons (16:2 and 17:1) gave the best correlation with dose. When a dose of 10 kGy was used, the concentrations of major degradation products were 1.5‐5.0 mg/kg fat. The same relationship was not found in the case of chicken meat products because the amounts of hydrocarbons detected after irradiation with the same doses were similar. On the basis of this study it was clearly demonstrated that it is possible to judge analytically whether or not a chicken sample or a chicken meat product has been irradiated at doses of 5 or 10 kGy. It should also be possible to recognise samples irradiated with doses below 5 kGy.

U2 - 10.1002/jsfa.2740590110

DO - 10.1002/jsfa.2740590110

M3 - Article

VL - 59

SP - 65

EP - 75

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 1

ER -