Journal Article
Effect of irradiation on volatile constituents of stored haddock flesh
Angelini, P; Merritt C, , JR; Mendelsohn, JM; King, FJ
Journal of Food Science
ISSN: 0022-1147
EISSN: 1750-3841
HEEP COPYRIGHT: BIOL ABS. The effects of irradiation on the volatile constituents found in haddock flesh following storage were studied. Fresh haddock fillets were irradiated in sealed mylar bags at doses of 0. 0.2, 2.8 and 5.6 Mrad. The volatile constituents were collected from the samples by low temperature-high vacuum distillation technique and analyzed by combined gas chromatograph/mass spectrometry. All lots of haddock were sampled before storage at 5.5 degrees C. The nonirradiated samples were stored for 14 days and irradiated samples for 30 days. The results show a substantial increase in the amounts of volatile components for the nonirradiated stored samples. Sulfur compounds (especially methyl mercaptan, dimethyl sulfide and dimethyl disulfide), carbonyl compounds and trimethylamine increased greatly on storage of nonirradiated haddock. Haddock samples irradiated at 0.2 Mrad also show an increase in amounts of volatiles on on storage. The haddock samples irradiated at both 2.8 and 5.6 Mrad show smaller amounts of volatile components after 30 days of storage. Benzene and toluene, although minor constituents in all samples, were present in larger quantities in the irradiated samples.