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.
Nam K C, Ahn D U. J. Meat science, 2003, 63(3):389-395.
SHI Peixin. Preserve freshness for raw livestock and poultry. Processing principle and technology for food. Beijing: Agricultural Sciences and Technologies Publishing Company, 2004, 9: 316.
ICGFI. Training Manual on Operation of Food Irradiation Facilities. ICGFI Document No: 14, 1992:74.
Nam K C, Ahn D U. J.Meat Science, 2003, 63: 1-8.
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).