Effect of Fat Substitute and Plum Extract on Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones in Freeze-dried Beef Patties
- Joong Ho Kwon Eun Joo Lee Tusneem Kausar Dong U. Ahn
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제31권 제6호
- 등재여부 : KCI등재
- 858 - 864 (7 pages)
The effect of adding 10% fat substitute (10%F) or 2% plum extract (2%P) on the formation of hydrocarbons and 2-alkylcyclobutanones (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, C17:2 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 radiationinduced hydrocarbons and 2-ACBs in all irradiated beef patties even at 44 kGy were too small to be of concern for human consumption.