FOOD IRRADIATION, JAPAN
Online ISSN : 1884-3611
Print ISSN : 0387-1975
ISSN-L : 0387-1975
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Stability of 2-alkylcyclobutanones in irradiated retort pouch gyudon topping during room temperature storage (2)
Yoko KitagawaMasahiro OkihashiSatoshi TakatoriNaoki FukuiKeiji KajimuraHirotaka ObanaMasakazu Furuta
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2016 Volume 51 Issue 1 Pages 17-22

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Abstract

2-Alkylcyclobutanones(ACBs), such as 2-dodecylcyclobutanone(DCB) and 2-tetradecylcylobutanone(TCB) are specific products in the irradiated lipid. Thus, DCB and TCB are suitable for indicators of the irradiation history of food. We previously reported DCB and TCB concentrations in irradiated retort pouch Gyudon topping (instant Gyudon mixes which were made from a beef, onion and soy sauce and could be preserved for a long term at room temperature) after storage for one year. Here, we have evaluated the stability of ACBs preserved in irradiated retort pouch Gyudon topping at room temperature for three years.

Although interfering peaks were detected frequently after the storage at room temperature, it was possible for the detection of the irradiation history and there was no apparent decrease of ACBs concentrations in comparison with the one year storage after irradiation. These results concluded that DCB and TCB formed in retort pouch would be stable at room temperature for three years.

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© 2016 JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION
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