Control of Irradiation-Induced Lipid Oxidation and Volatile Sulfur Compounds Using Antioxidants in Raw Meat and Ready-to-Eat Meat Products

Abstract

Ionizing radiation is a non-thermal processing technology used for extending shelf-life and disinfestation of fruits and vegetables, and for inactivating foodborne pathogens and spoilage microorganisms of various foods. However, ionizing radiation can promote lipid oxidation, particularly during post-irradiation storage when exposed to oxygen, and induce development of an off-odor in meats. Free radicals, such as hydroxyl radicals and hydrated electrons, generated from radiolysis of water, attack food components (proteins, amino acids, lipids etc.), leading to an increased rate of lipid oxidation and production of volatile sulfur compounds. Most of the volatile sulfur compounds, such as hydrogen sulfide, methanethiol, methyl sulfide, dimethyl disulfide and dimethyl trisulfide have very low odor thresholds. Antioxidants applied either as additives, ingredients, or dietary supplementation inhibited lipid oxidation, but had a limited effect on production of volatile sulfur compounds, suggesting the mechanisms for irradiation-induced lipid oxidation and production of volatile sulfur compounds are different. Combination of antioxidants with packaging systems may be used to reduce both lipid oxidation and production of off-odor compounds.