Study of Flavor and Chemical Changes in Foods during Sterilization by Irrakiation

摘要

This is a summary report on work done to elucidate the chemistry of the characteristic flavor of irradiated beef.nGas-chromatography confirmed the conclusion that methylamine, ethylamine, ammonia, and other amines are produced by the irradiation of beef. Radiation lowers the respiration rate of beef.nThe total volatile-base content of irradiated beef definitely increased during storage. The changes in water-extractable carbonyls, hydrogen sulfide, and methyl mercaptan conformed less closely to a definite pattern.nThe deactivation of enzymes by heating had some benefit in improving the flavor of stored irradiated beef.nExhaustive lyophilization failed to deodorize beef, so much of the odor must be caused by large molecules or compounds which are constantly being released.