Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Identification of Irradiation-induced Volatile Flavor Compounds in Irradiated Pork Meats

방사선 조사 돼지고기에서 휘발성 조사물질의 구명

  • Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University) ;
  • Kim, Hun (Dept. of Food and Nutrition, Changwon National University) ;
  • Cho, Woo-Jin (Dept. of Food and Nutrition, Changwon National University) ;
  • Jung, Yeon-Jung (Dept. of Food and Nutrition, Changwon National University) ;
  • Byun, Myung-Woo (Team for Radiation Food & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Yoo, Young-Jae (Dept. of Chemistry, Changwon National University)
  • 차용준 (창원대학교 식품영양학과) ;
  • 김훈 (창원대학교 식품영양학과) ;
  • 조우진 (창원대학교 식품영양학과) ;
  • 정연정 (창원대학교 식품영양학과) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
  • 유영재 (창원대학교 화학과)
  • Published : 2001.02.01
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Abstract

Irradiation-induced volatile flavor compounds in irradiated (0, 1, 3, 5, 10 kGy) pork meats were analyzed by liquid liquid continuous extraction (LLCE) and gas chromatography/mass spectrometry (GC/MS) methods. One hundred nine volatile compounds were detected in irradiated pork meats. These compounds were mainly composed of hydrocarbons (42 compounds), aromatic compounds (39), aldehydes(9), ketones(5) and miscellaneous compounds (14). Among these, three volatile compounds, such as decene, 1,2,3,4,-tetrahydro-6-methylnaphthalene and 1,2,3,4-tetrahydro-dimethylnaphthalene were selected as irradiation-induced compounds comparing with irradiation dosages in irradiated pork meats. By the high correlation coefficient with the increment of irradiation dose, however, decene (r=0.93) was considered as marker compound for detecting irradiation dosage in fresh pork meats.

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