zldmЗаводская лаборатория. Диагностика материаловIndustrial laboratory. Diagnostics of materials1028-68612588-0187ООО «Издательство «ТЕСТ-ЗЛ»10.26896/1028-6861-2024-90-3-12-23zldm-2134Research ArticleАНАЛИЗ ВЕЩЕСТВАSUBSTANCES ANALYSISМониторинг концентрации летучих органических соединений в мясе говядины после радиационной обработки ускоренными электронамиMonitoring of changes in the concentration of volatile organic compound in beef irradiated with accelerated electronsИпатоваВ. С.IpatovaV. S.

Виктория Сергеевна Ипатова

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

Victoria S. Ipatova

1-2, Leninskie gory, Moscow, 119991

ipatova.vs15@physics.msu.ruБлизнюкУ. А.BliznyukU. A.

Ульяна Александровна Близнюк

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

 

Ulyana A. Bliznyuk

1-2, Leninskie gory, Moscow, 119991

БорщеговскаяП. Ю.BorshchegovskayaP. Yu.

Полина Юрьевна Борщеговская

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

Polina Yu. Borshchegovskaya

1-2, Leninskie gory, Moscow, 119991

БолотникТ. А.BolotnikT. A.

Тимофей Александрович Болотник

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

Timofey A. Bolotnik

1-3, Leninskie gory, Moscow, 119991

НикитченкоА. Д.NikitchenkoA. D.

Александр Денисович Никитченко

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

Alexander D. Nikitchenko

1-2, Leninskie gory, Moscow, 119991

ЧерняевА. П.ChernyaevA. P.

Александр Петрович Черняев

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

Alexander P. Chernyaev

РодинИ. А.RodinI. A.

Игорь Александрович Родин

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

119435, Москва, ул. Б. Пироговская, д. 2, стр. 2

Igor A. Rodin

1-3, Leninskie gory, Moscow, 119991

2-2, B. Pirogovskaya ul. , Moscow, 119435

igorrodin@yandex.ruНаучно-исследовательский институт ядерной физики им. Д. В. СкобельцынаРоссияSkobeltsyn Institute of Nuclear PhysicsRussian FederationНаучно-исследовательский институт ядерной физики им. Д. В. Скобельцына; Физический факультет Московского государственного университета имени М. В. ЛомоносоваРоссияSkobeltsyn Institute of Nuclear Physics; Faculty of Physics, Lomonosov Moscow State UniversityRussian FederationХимический факультет Московского государственного университета имени М. В. ЛомоносоваРоссияFaculty of Chemistry, Lomonosov Moscow State UniversityRussian FederationФизический факультет Московского государственного университета имени М. В. ЛомоносоваРоссияFaculty of Physics, Lomonosov Moscow State UniversityRussian FederationФизический факультет Московского государственного университета имени М. В. Ломоносова; Первый МГМУ имени И. М. Сеченова Минздрава России (Сеченовский Университет), кафедра эпидемиологии и доказательной медициныРоссияFaculty of Chemistry, Lomonosov Moscow State University; I. M. Sechenov First Moscow State Medical University of the Ministry of Health of the Russian Federation (Sechenov University), Department of Epidemiology and Evidence-Based MedicineRussian Federation2024210320249031223Copyright © Ипатова В.С., Близнюк У.А., Борщеговская П.Ю., Болотник Т.А., Никитченко А.Д., Черняев А.П., Родин И.А., 20242024Ипатова В.С., Близнюк У.А., Борщеговская П.Ю., Болотник Т.А., Никитченко А.Д., Черняев А.П., Родин И.А.Ipatova V.S., Bliznyuk U.A., Borshchegovskaya P.Y., Bolotnik T.A., Nikitchenko A.D., Chernyaev A.P., 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/2134

В пищевых продуктах с высоким содержанием жира и воды, таких как охлажденные мясо и рыба, под действием ионизирующего излучения происходит окисление липидов и белков, что приводит к образованию в продукте летучих органических соединений (ЛОС) и появлению специфических запаха и вкуса. При хранении в обработанных охлажденных продуктах протекают различные биохимические процессы, которые также приводят к изменению содержания ЛОС, влияющих на органолептические показатели продукта. Методом газовой хромато-масс-спектрометрии изучено накопление летучих соединений, идентифицируемых в образцах говядины сразу после радиационной обработки и в течение четырех суток после облучения, в целях определения эффективного диапазона доз радиационной обработки говядины. Мониторинг содержания ЛОС в образцах охлажденного мяса говядины после облучения ускоренными электронами с энергией 1 МэВ в диапазоне доз от 0,25 до 5 кГр выявил явные зависимости концентраций некоторых спиртов, альдегидов и алканов от поглощенной дозы и времени хранения. Предложенная математическая модель, которая описывает зависимости концентраций ЛОС, идентифицированных сразу после облучения в образцах говядины, от дозы облучения, основана на одновременном протекании двух конкурирующих процессов: распада соединений за счет их окисления и накопления за счет окисления других соединений после воздействия ионизирующего излучения. По результатам исследования было установлено, что эффективный диапазон доз радиационной обработки составил от 250 до 1000 Гр.

The need to develop safe methods for radiation processing of food products to improve their quality and extend their shelf life stimulates new scientific research aimed at increasing their effectiveness. Oxidation of lipids and proteins occurred under the impact of ionizing radiation in products with a high fat and water content, such as chilled meat and fish products, leads to the formation of volatile organic compounds in the product thus giving it a specific smell and taste. During storage, biochemical processes associated with microbial enzymatic activity and auto-oxidation develop in processed refrigerated products. These processes also modify the volatile organic compounds, which affect the organoleptic properties of the product. The method of gas chromatography-mass spectrometry was used to study the behavior of volatile compounds identified in irradiated beef samples both immediately after irradiation and four days later to determine the effective dose range for the radiation processing of beef. Monitoring of the content of volatile compounds in beef samples irradiated by 1-MeV electrons within a dose range from 0.25 to 5 kGy showed that the content of certain alcohols, aldehydes, and alkanes exhibited pronounced dose- and time-dependent character. The developed mathematical model describes the dependence of the concentration of volatile compounds identified immediately after irradiation in beef samples on the irradiation dose. The model is based on the simultaneous occurrence of two competing processes: the decomposition of compounds due to their oxidation and accumulation due to oxidation of other compounds after exposure to ionizing radiation. The results obtained revealed that the effective dosage range of radiation treatment lies between 250 and 1000 Gy.

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