GC-MS analysis of off-odor volatiles from irradiated pork

Ruotai LIN; Shengrong GENG; Yangmin LIU; Liping WANG; Hong WANG; Jinmu ZHANG; Yuxia CHEN; Ying XU; Side YAO

doi:10.1016/S1001-8042(07)60014-1

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GC-MS analysis of off-odor volatiles from irradiated pork

RADIOCHEMISTRY, RADIOPHARMACEUTICALS AND NUCLEAR MEDICINE | Updated：2021-01-29

- GC-MS analysis of off-odor volatiles from irradiated pork
- Nuclear Science and Techniques Vol. 18, Issue 1, (2007)
- Affiliations：
  
  1.Institute for Agricultural Products Processing and Irradiating Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China;
  2.Testing & Analysis Center, Southern Yangtze University, Wuxi 214036, China;
  3.Institute of Quality Supervision, Inspection of Products of Hubei Province, Wuhan 430072, China;
  4.Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China;
  5.Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai 201800, China
- Author bio：
  
  Corresponding author, E-mail: rtlin53@163.com
- Funds：
- DOI：10.1016/S1001-8042(07)60014-1
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Cite this article
Ruotai LIN, Shengrong GENG, Yangmin LIU, et al. GC-MS analysis of off-odor volatiles from irradiated pork. [J]. Nuclear Science and Techniques 18(1):30-34(2007)
DOI：

Ruotai LIN, Shengrong GENG, Yangmin LIU, et al. GC-MS analysis of off-odor volatiles from irradiated pork. [J]. Nuclear Science and Techniques 18(1):30-34(2007) DOI： 10.1016/S1001-8042(07)60014-1.

摘要

Abstract

The main compounds of off-odor volatiles from irradiated refrigerated vacuum-packaged pork were analyzed by gas chromatograph/mass spectrometer (GC-MS). The analytical results showed that the main compounds of off-odor volatiles were dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, S-methyl thioacetate, and methanethiol. It was proved that the off-odor volatile came from irradiated S-containing amino acid and thiamin.

关键词

Keywords

IrradiationOff-odorPorkGC-MS

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Patterson R L S, Stevenson M H. Brit. Poult. Sci. 1995, 36: 425-441.

Yoo S R, Min S, Prakash A, et al. J. Food Sci., 2003, 68(4).

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