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KMID : 1024620110310060858
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Food Science of Animal Resources
2011 Volume.31 No. 6 p.858 ~ p.864
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Effect of Fat Substitute and Plum Extract on Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones in Freeze-dried Beef Patties
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Kwon Joong-Ho
Lee Eun-Joo
Tusneem Kausar
Ahn Dong-U
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Abstract
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The effect of adding 10% fat substitute (10%F) or 2% plum extract (2%P) on the formation of hydrocarbons and 2-alkyl-cyclobutanones (2-ACBs) in freeze-dried beef patties, irradiated (IR) at 44 kGy, and freeze-dried irradiated cooked beef patties was investigated. Hydrocarbons, such as C16:3, C16:2, 17:2 and C17:1, were detected only in irradiated samples and their concentrations were high in the order of 2%P+IR, IR and 10%F+IR. Only irradiated beef samples produced 2-ACBs (2-DCB, 2-TCB, 2-TeCB), and their amounts were high in reverse order. The addition of fat substitute or plum extract did not help in reducing hydrocarbons and 2-ACBs in the freeze-dried irradiated cooked beef. However, the amounts of radiation-induced hydrocarbons and 2-ACBs in all irradiated beef patties even at 44 kGy were too small to be of concern for human consumption.
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KEYWORD
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freeze-dried beef, irradiation, hydrocarbons, 2-alkylcyclobutanones, additives
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