Мониторинг концентрации летучих органических соединений в мясе говядины после радиационной обработки ускоренными электронами

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.

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