zldmЗаводская лаборатория. Диагностика материаловIndustrial laboratory. Diagnostics of materials1028-68612588-0187ООО «Издательство «ТЕСТ-ЗЛ»10.26896/1028-6861-2023-89-1-11-19zldm-1836Research ArticleАНАЛИЗ ВЕЩЕСТВАSUBSTANCES ANALYSISВоздействие ускоренных электронов на летучие органические соединения в мясе птицы и в рыбеThe impact of accelerated electrons on volatile organic compounds in poultry and fishБлизнюкУ. А.BliznyukU. A.

Близнюк Ульяна Александровна - физический факультет МГУ им. М.В. Ломоносова.

119991, Москва, ГСП-1, Ленинские горы, д. 1, стр. 2; 119991, Москва, ГСП-1, Ленинские горы, д. 1, стр. 2

Ulyana A. Bliznyuk - Faculty of Physics, Lomonosov Moscow State University.

1-2, Leninskie gory, Moscow, 119991; 1-2, Leninskie gory, Moscow, 119991.

БорщеговскаяП. Ю.BorshchegovskayaP. Yu.

Борщеговская Полина Юрьевна - физический факультет МГУ им. М.В. Ломоносова.

119991, Москва, ГСП-1, Ленинские горы, д. 1, стр. 2; 119991, Москва, ГСП-1, Ленинские горы, д. 1, стр. 2

Polina Yu. Borshchegovskaya - Faculty of Physics, Lomonosov Moscow State University.

1-2, Leninskie gory, Moscow, 119991; 1-2, Leninskie gory, Moscow, 119991.

БолотникТ. А.BolotnikT. A.

Болотник Тимофей Александрович - химический факультет.

119991, Москва, ГСП-1, Ленинские горы, д. 1, стр. 3

Timofey A. Bolotnik - Faculty of Chemistry.

1-3, Leninskie gory, Moscow, 119991.

ИпатоваВ. С.IpatovaV. S.

Ипатова Виктория Сергеевна.

119991, Москва, ГСП-1, Ленинские горы, д. 1, стр. 2

Victoria S. Ipatova.

1-2, Leninskie gory, Moscow, 119991

НикитченкоА. Д.NikitchenkoA. D.

Никитченко Александр Денисович - физический факультет.

119991, Москва, ГСП-1, Ленинские горы, д. 1, стр. 2

Alexander D. Nikitchenko - Faculty of Physics.

1-2, Leninskie gory, Moscow, 119991.

ХмелевскийО. Ю.KhmelevskyO. Yu.

Хмелевский Олег Юрьевич - физический факультет.

119991, Москва, ГСП-1, Ленинские горы, д. 1, стр. 2

Oleg Yu. Khmelevsky - Faculty of Physics.

1-2, Leninskie gory, Moscow, 119991

ЧерняевА. П.ChernyaevA. R.

Черняев Александр Петрович - физический факультет МГУ им. М.В. Ломоносова.

119991, Москва, ГСП-1, Ленинские горы, д. 1, стр. 2; 119991, Москва, ГСП-1, Ленинские горы, д. 1, стр. 2

Alexander R. Chernyaev - Faculty of Physics, Lomonosov Moscow State University.

1-2, Leninskie gory, Moscow, 119991; 1-2, Leninskie gory, Moscow, 119991

РодинИ. А.RodinI. A.

Родин Игорь Александрович - химический факультет МГУ им. М. В. Ломоносова; кафедра эпидемиологии и доказательной медицины ПМГМУ им. И.М. Сеченова МЗ РФ (Сеченовский Университет).

119991, Москва, ГСП-1, Ленинские горы, д. 1, стр. 3; 119435, Москва, Б. Пироговская ул., д. 2, стр. 2

Igor A. Rodin - Faculty of Chemistry, Lomonosov Moscow State University; Department of Epidemiology and Evidence-Based Medicine, I.M. Sechenov First Moscow State Medical University of the Ministry of Health of the Russian Federation (Sechenov University)

1-3, Leninskie gory, Moscow, 119991; 2-2, B. Pirogovskaya ul., Moscow, 119435

igorrodin@yandex.ruМосковский государственный университет имени М.В. Ломоносова; Научно-исследовательский институт ядерной физики имени Д.В. СкобельцынаРоссияLomonosov Moscow State University; Skobeltsyn Institute of Nuclear PhysicsRussian FederationМосковский государственный университет имени М.В. ЛомоносоваРоссияLomonosov Moscow State UniversityRussian FederationНаучно-исследовательский институт ядерной физики имени Д. В. СкобельцынаРоссияSkobeltsyn Institute of Nuclear PhysicsRussian FederationМосковский государственный университет имени М.В. Ломоносова; Первый МГМУ имени И.М. Сеченова Минздрава России (Сеченовский Университет)РоссияLomonosov Moscow State University; I.M. Sechenov First Moscow State Medical University of the Ministry of Health of the Russian Federation (Sechenov University)Russian Federation2023210120238911119Copyright © Близнюк У.А., Борщеговская П.Ю., Болотник Т.А., Ипатова В.С., Никитченко А.Д., Хмелевский О.Ю., Черняев А.П., Родин И.А., 20232023Близнюк У.А., Борщеговская П.Ю., Болотник Т.А., Ипатова В.С., Никитченко А.Д., Хмелевский О.Ю., Черняев А.П., Родин И.А.Bliznyuk U.A., Borshchegovskaya P.Y., Bolotnik T.A., Ipatova V.S., Nikitchenko A.D., Khmelevsky O.Y., Chernyaev A.R., Rodin I.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.zldm.ru/jour/article/view/1836

Потребность в развитии безопасных методов обработки пищевой продукции в целях повышения ее качества и продления сроков хранения влечет новые научные исследования, направленные на повышение эффективности радиационной обработки продуктов питания. В продуктах с высоким содержанием жира и воды, таких, как охлажденная мясная и рыбная продукция, под действием ионизирующего излучения происходит перекисное окисление липидов, приводящее к образованию в продукте летучих органических соединений, которые ответственны за специфический запах и вкус продукции. Метод газовой хромато-масс-спектрометрии позволяет идентифицировать химические изменения, происходящие в продукте после воздействия радиации. Экспериментальные данные о содержании летучих органических соединений в образцах охлажденного мяса индейки и семги после облучения ускоренными электронами с энергией 1 МэВ в диапазоне доз от 0,25 до 2 кГр показали, что зависимости концентраций спиртов, альдегидов и кетонов от дозы облучения в различных видах охлажденной продукции демонстрируют как общие, так и различные тенденции. Предложенная математическая модель описывает зависимости концентраций спиртов, альдегидов и кетонов в образцах мясной и рыбной продукции от дозы в диапазоне от 0,25 до 2 кГр и построена с учетом одновременного протекания двух конкурирующих процессов: распада соединений за счет их окисления и накопления за счет окисления других соединений после воздействия ионизирующего излучения.

The necessity of developing safe methods of processing food products which improve the quality and extend their shelf life entails further scientific research aimed at increasing the efficiency of radiation processing of food products. Ionizing radiation causes lipid peroxidation in the items with a high fat and water content, such as chilled meat and fish products, which leads to formation of organic volatile compounds that render the food the specific flavor and smell. Gas chromatography-mass spectrometry is a technique that provides identification of chemical changes that actually occur in the product after irradiation. Experimental data on the content of organic volatile compounds in chilled turkey and salmon meat samples exposed to irradiation with 1 MeV accelerated electrons in the dose range from 0.25 to 2 kGy revealed both common and different trends in the behavior of dose dependences of alcohol, aldehyde and ketone contents in various types of chilled products. A proposed mathematical model based on the possibility of simultaneous occurrence of two competing processes, i.e., the decomposition of compounds due to their oxidation and the accumulation of compounds due to oxidation of other compounds after exposure to ionizing radiation match a dose dependent character of experimental data.

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The authors declare that there are no conflicts of interest present.