Detection Properties of Irradiated Ostrich Meat by DNA Comet Assay and Radiation-induced Hydrocarbons |
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| Authors: | H-W Chung J-H Hong M-C Kim MR Marshall Y Jeong S-B Han |
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| Affiliation: | Authors Chung, Hong, Kim, and Han are with the Div. of Food Standard, Dept. of Food Evaluation, The Korea Food &Drug Administration, 5, Nokbun-dong, Eunpyung-gu, Seoul 122-704, Korea. Author Marshall is with the Dept. of Food Science and Human Nutrition, Univ. of Florida, Inst. of Food and Agricultural Sciences, Gainesville, Fla. Author Jeong is with the Dept. of Food Science and Nutrition, Dankook Univ., San 8, Hannam-Dong, Youngsan-Ku, Seoul 140-714, Korea. Direct inquiries to author Han (E-mail: ). |
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| Abstract: | ABSTRACT: Detection of irradiated ostrich meat with doses of 1 to 10 kGy using the DNA comet assay and hydrocarbon determinations by gas chromatography-mass spectrometry was investigated. The irradiated ostrich meat showed comets with long tails whereas nonirradiated controls showed intact cells only slight comets. Concentrations of radiation-induced hydrocarbons increased with irradiation dose. Radiation-induced hydrocarbons in ostrich meat were detected at doses of 1 kGy or more; however, they were not detected in nonirradiated controls. The prominent radiation-induced hydrocarbons included 14:1, 15:0, 16:2, 16:3, 17:1, and 17:2, with 16:2 the most abundant. |
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| Keywords: | ostrich meat irradiation detection DNA comet assay hydrocarbons |
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