ArticleMolecules (Basel, Switzerland)2024
Volatile Compound Markers in Beef Irradiated with Accelerated Electrons.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 14 citations in OpenAlex.
- Functional enhancement of traditional taralli through lentil hulls and tritordeum flour integration: nutritional, metabolomic, and sensory insights.Food chemistry: X · 2026Article
- Effect of E-Beam and X-Ray Irradiation on Radiation-Chemical Yield and Reaction Rate of Volatile Organic Compound Transformations.Molecules (Basel, Switzerland) · 2025Article
- Development of a dual-system freshness indicator and mobile application for determining beef freshness using a colorimetric system.Food science and biotechnology · 2025Article
- Optimization Function for Determining Optimal Dose Range for Beef and Seed Potato Irradiation.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
Abstract
This study focuses on the behavior of volatile organic compounds in beef after irradiation with 1 MeV accelerated electrons with doses ranging from 0.25 kGy to 5 kGy to find reliable dose-dependent markers that could be used for establishing an effective dose range for beef irradiation. GC/MS analysis revealed that immediately after irradiation, the chemical yield and accumulation rate of lipid oxidation-derived aldehydes was higher than that of protein oxidation-derived aldehydes. The nonlinear dose-dependent relationship of the concentration of volatile organic compounds was explained using a mathematical model based on the simultaneous occurrence of two competing processes: decomposition of volatile compounds due to direct and indirect action of accelerated electrons, and accumulation of volatile compounds due to decomposition of other compounds and biomacromolecules. A four-day monitoring of the beef samples stored at 4 °C showed that lipid oxidation-derived aldehydes, protein oxidation-derived aldehydes and alkanes as well as alcohol ethanol as an indicator of bacterial activity were dose-dependent markers of biochemical processes occurring in the irradiated beef samples during storage: oxidative processes during direct and indirect action of irradiation, oxidation due to the action of reactive oxygen species, which are always present in the product during storage, and microbial-enzymatic processes. According to the mathematical model of the change in the concentrations of lipid oxidation-derived aldehydes over time in the beef samples irradiated with different doses, it was found that doses ranging from 0.25 kGy to 1 kGy proved to be most effective for beef irradiation with accelerated electrons, since this dose range decreases the bacterial content without considerable irreversible changes in chemical composition of chilled beef during storage.
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Registered trials
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