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Effect of gamma-ray irradiation on the fatty acid profile of irradiated beef meat |
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| Authors: | Rayna Stefanova Stoyan Toshkov Nikola V. Vasilev Nikolay G. Vassilev Ilko N. Marekov |
| Affiliation: | 1. National Centre of Radiobiology and Radiation Protection, 3 G. Sofiyski Street, 1606 Sofia, Bulgaria;2. University of Illinois at Urbana-Champaign, Department of Food Science and Human Nutrition, 905 S Goodwin Ave., 208 Bevier Hall, Urbana, IL 61801, USA;3. Institute for Nuclear Research and Nuclear Energy, Bulgarian Academy of Sciences, 72 Tzarigradsko chaussee Blvd., 1784 Sofia, Bulgaria;4. Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Street, bl.9, 1113 Sofia, Bulgaria |
| Abstract: | The effect of γ-ray irradiation on the fatty acid profile of beef meat was examined at doses of 2.5, 5.0, 7.5, 10.0 and 15.0 kGy by means of 1H NMR spectroscopy. NMR results revealed a clear trend toward an increase in the amount of saturated fatty acids and a decrease in the amount of polyunsaturated fatty acids in the triacylglycerol composition of the irradiated samples compared to the unirradiated sample with increasing the irradiation dose. |
| Keywords: | Beef meat Irradiation Fatty acid profile NMR spectroscopy Gas chromatography |
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