Dose-dependent changes of chemical attributes in irradiated sausages

To determine the effects of irradiation on the chemical attributes of sausages, TBARS values, volatile compounds, gaseous compounds, and hydrocarbons of vacuum-packaged sausages were analyzed during 60 d of refrigerated storage. A sulfur-containing volatile (dimethyl disulfide), a gas (methane), and radiation-induced hydrocarbons (1-tetradecene, pentadecane, heptadecane, 8-heptadecene, eicosane, I, 7-hexadecadiene, hexadecane) were mainly detected in irradiated sausages and the concentrations of these compounds were irradiation dose-dependent with R-2=0.9585, 0.9431, and 0.9091-0.9977, respectively. Especially methane and a few hydrocarbons were detected only in irradiated sausages and their amounts were dose-dependent. On the other hand, TBARS values, other off-odor volatiles (carbon disulfide, hexanal), and gases (carbon monoxide, carbon dioxide) were found both in irradiated and nonirradiated sausages. Therefore, it is suggested that radiation-induced hydrocarbons (1-tetradecene, pentadecane, heptadecane, 8-heptadecene, eicosane, 1, 7-hexadecadiene, hexadecane), dimethyl disulfide, and methane can be used as markers for irradiated sausages. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.