Effect of ionizing radiation on unesterified tocopherols in fresh chicken breast muscle.

Abstract

The effect of ionizing radiation on free tocopherols in chicken was determined Raw chicken breast muscle with skin and adipose tissue removed was subjected to gamma radiation from a (137)Cs source at 1, 2·25, 5·0, and 10·0 kGy. The chicken was packaged aerobically, and irradiated at 4°C. Free tocopherols were extracted directly from the meat without a saponification step. The tocopherols were resolved using normal phase, high performance liquid chromatography by spectrophotofluorometric detection. Irradiation resulted in a significant linear decrease in alpha and gamma tocopherol with increasing dose levels. At 3 kGy, the maximum level approved by the FDA for poultry, a 15% reduction of free gamma tocopherol and a 30% reduction for free alpha tocopherol were observed.

DOI: 10.1016/0309-1740(92)90089-M

Cite this paper

@article{Lakritz1992EffectOI, title={Effect of ionizing radiation on unesterified tocopherols in fresh chicken breast muscle.}, author={L Lakritz and Donald W. Thayer}, journal={Meat science}, year={1992}, volume={32 3}, pages={257-65} }