Abstract
Shell eggs were non-irradiated or irradiated at 0.5, 1 and 3 kGy, and boiled, fried or heated in ovens. Hydrocarbons were determined by a sequential procedure of lipid extraction by hexane, Florisil column chromatography and gas chromatography. Hydrocarbons 15:0, 14;1, 17:0, 16:1, 17:1, 16:2, 17:2 and 16:3 were detected in shell eggs irradiated at 0.5 kGy or higher, but not in non-irradiated ones except 15:0 and 17:0. Boiling non-irradiated or irradiated eggs for 40 min little affected detection levels of the hydrocarbons. Frying the egg yolk of the non-irradiated eggs for 5 min produced hydrocarbons 17:1 and 17:2 besides 15:0 and 17:0. Hydrocarbons 15:0, 17:0, 17:1, 17:2, 14:1 and 16:1 were detected in the egg yolk of the non-irradiated eggs while heating it in a cooking oven at 170°C for 60 min. The pattern of hydrocarbons detected in non-irradiated samples when heated was, however, notably different from that of irradiated ones; detection of hydrocarbons in shell eggs or egg products could, thus, identify their post-irradiation.
Original language | English |
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Pages (from-to) | 321-328 |
Number of pages | 8 |
Journal | Food Research International |
Volume | 34 |
Issue number | 4 |
DOIs | |
Publication status | Published - 2001 |
Externally published | Yes |
Bibliographical note
Funding Information:This paper was supported (in part) by a research fund of Chonbuk National University. The authors gratefully acknowledge the Department of Food Irradiation, Korea Atomic Energy Research Institute for irradiating the samples for us.
Keywords
- Heat
- Hydrocarbon
- Irradiation detection
- Shell egg
ASJC Scopus subject areas
- Food Science