Radiation-induced oxidative chemical changes in dehydrated egg products
| Autor: | Branka. Mihaljevic, Dusan Razem, Branka Katusin-Razem |
|---|---|
| Rok vydání: | 1992 |
| Předmět: |
chemistry.chemical_classification
food.ingredient lipid hydroperoxides carotenoids dose dose rate egg radiation decontamination Radiochemistry Organoleptic Oxygene chemistry.chemical_element Radiation induced General Chemistry Oxidative phosphorylation Oxygen food chemistry Yolk Food science General Agricultural and Biological Sciences Dose rate Carotenoid computer computer.programming_language |
| Zdroj: | Journal of Agricultural and Food Chemistry. 40:662-668 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | Radiation-induced buildup of lipid hydroperoxides (LOOH) and destruction of carotenoids were followed in whole egg powder and egg yolk powder as functions of dose, dose rate, and the presence of oxygen. In the absence of air the formation of LOOH was limited by the available oxygen, while destruction of carotenoids progressed linearly with dose ; neither process depended on the dose rate. In the presence of air, the accumulation of LOOH and the destruction of carotenoids were strongly coupled and inversely proportional to the dose rate. The induction dose of 2.5 kGy was observed in air in both whole egg powder and egg yolk powder, independent of the dose rate. The practical consequence is that radiation decontamination can be carried out in the presence of air at the highest available dose rate by a dose not exceeding 2.5 kGy to avoid extensive degradation. This dose is adequate for a 103 reduction factor of Salmonella and well within the treshold dose of 3 kGy for organoleptic changes. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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