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http://hdl.handle.net/2239/32933
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| Title: | Effect of Gamma Radiation on Furan Formation in Ready-to-Eat Products and their Ingredients. |
| Authors: | Fan, X. Sommers, C.H. USDA, ARS |
| Keywords: | erythorbic acids meat products ready-to-eat foods poultry products ingredients food additives furans food contamination food irradiation gamma radiation model food systems aqueous solutions dosage sodium nitrite ascorbic acids glucose honey corn syrup hot dogs |
| Issue Date: | 17-Oct-2007 |
| Description: | Besides meat as the major component, ready-to-eat (RTE) meat and poultry products often contain ingredients such as Na-ascorbate, Na-erythorbate, glucose, honey, corn syrup, and Na-nitrite. Furan is a potential carcinogen and information is needed on its formation in irradiated RTE products. In the present study, we investigated the generation of irradiation-induced furan in aqueous solutions of those ingredients, and in 9 RTE food products (8 meat and poultry-based and 1 vegetable burger). Irradiation at doses up to 4.5 kGy induced formation of furan in aqueous solutions of Na-ascorbate, Na-erythorbate, glucose, honey, and corn syrup. Addition of Na-nitrite into these solutions prior to irradiation completely eliminated, or significantly reduced, furan formation. Most of the nonirradiated RTE products contained less than 1 ng/g of furan, except for beef and turkey frankfurters which contained 6 to 8 ng/g furan. Exposure of RTE food products to 4.5 kGy radiation in the nonfrozen state (5 °C) or to 10 kGy radiation in the frozen state (-18 °C) did not significantly increase furan levels in most of the samples. Furthermore, the irradiation treatments reduced furan levels in samples (that is, frankfurters) that contained more than 3 ng/g of furan. Our results suggested that irradiation induces furan formation in solutions of many RTE food ingredients, but not in RTE meat and poultry products themselves. |
| URI: | http://seekspace.resip.ac.cn/handle/2239/32933 |
| Other Identifiers: | http://seekspace.resip.ac.cn/handle/10113/2920 |
| Appears in Collections: | 网络开放学术资源
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