Detection of irradiated meats by hydrocarbon method

• GOTO Michiko

  Tokyo Metropolitan Industrial Technology Research Institute

• MIYAKAWA Hiroyuki

  Tokyo Metropolitan Institute of Public Health

• FUJINUMA Kenji

  Tokyo Metropolitan Institute of Public Health

• OZAWA Hideki

  Tokyo Metropolitan Institute of Public Health

Bibliographic Information

Other Title

• 照射肉類の炭化水素法による検知
• ショウシャニクルイ ノ タンカスイソホウ ニ ヨル ケンチ

Abstract

Meats, for example, lamb, razorback, wild duck and turkey were irradiated by gamma ray, and the amounts of hydrocarbons formed from fatty acids were measured. Since C_{20: 0} was found from wild duck and turkey, C_{1-18: 1} was recommended for internal standard. Good correlation was found between the amount of hydrocarbons and the doses of gamma irradiation. This study shows that such hydrocarbons induced after radiation procedure as C_{1, 7-16: 2}, C_{8-17: 1}, C_{1-14: 1}and C_{15: 0} may make it possible to detect irradiated lamb, razorback, wild duck and turkey.

Journal

• FOOD IRRADIATION, JAPAN

  FOOD IRRADIATION, JAPAN 40 (1-2), 7-10, 2005

  JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION

Keywords

• irradiation food
• hydrocarbon
• turkey
• game
• lamb

Details

• CRID: 1390282679536184192
• NII Article ID: 10016832061
• NII Book ID: AN00117832
• DOI: 10.5986/jrafi.40.7
• ISSN: 18843611
• ISSN: 03871975
• NDL BIB ID: 7721464
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030721847
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I7721464
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed