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Volatile Sulfur Compounds in Foods as a Result of Ionizing Radiation |
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by Prakriti Dhakal | 17-02-2016 22:22 0 |
Ionizing radiation improves food safety and extends shelf life by inactivating food-borne pathogens and spoilage microorganisms. However, irradiation may induce the development of an off-odor, particularly at high doses. The off-odor has been called ?irradiation odor?. Substantial evidence suggests that volatile sulfur compounds (VSCs) play an important role in the development of the off-odor. These compounds include hydrogen sulfide, methanethiol, methyl sulfide, dimethyl disulfide and dimethyl trisulfide among others. The formation of off-odor and VSCs due to irradiation in meat, and fruit juices is presented. It is known that irradiation exerts its effect through radiolysis of water in foods where water is a dominant component. Irradiation of water produces three primary free radicals: hydroxyl, hydrogen atoms, and hydrated electrons. Use of specific scavengers in a model system revealed that hydroxyl radicals are involved in the formation of VSCs. Possible mechanisms for formation of VSC are also discussed. Also discussed are possible remedies for formation of VSCs and off-odor, such as use of antioxidants and double packaging.
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4 Comments
Wow!!! Nice to know
Posted 20-02-2016 20:16
Great
Posted 19-02-2016 23:56
Yeah! we should preserve nature..
Posted 17-02-2016 22:56
Mmm.. radiation rocks! )
being a student of radiation we should be aware of its hazard effect to nature..
Posted 17-02-2016 22:45