The purpose of food irradiation is to destroy microorgan- isms and hence extend shelf life. Lipids can be adversely affected. Typical dosages range from 1 to 10 kGy. Sterilization is achieved at doses of 10–50 kGy. When ionization radiation is absorbed by matter, ions, and excited molecules are produced. These ions, and excited molecules can dissociate to form free radicals. Reactions induced by irradiation prefer to react near the oxygen por- tion of TAG (154). Reaction occurs preferentially near the oxygen due to the high localization of electron deficiency on the oxygen atom. This explains the preponderance of aldehydes with the same chain length as the most abun- dant parent fatty acid (cleavage at location b) (Figure 8.12). Cleavage at locations c and d results in hydrocar- bons that have one and two carbons less, respectively, than the parent fatty acid, which also is more common than a random assortment of hydrocarbons. Alternatively, free radicals can combine. For instance, two alkyl radicals react to form a dimeric hydrocarbon; acyl and alkyl radi- cals result in a ketone; acyloxy and alkyl radicals produce an ester; alkyl radicals can react with various glyceryl residue radicals to form alkyl glyceryl diesters and glyceryl ether diesters.
Irradiation was found to accelerate lipid oxidation in raw pork patties and raw turkey breast that was aerobi- cally packed (155, 156). Lipid oxidation was accelerated by irradiation (3 kGy) in aerobically packed, pre-cooked chicken (157). Irradiation caused formation of a brown pigment in raw beef and pork, but not turkey (158). Carbon monoxide was implicated as the cause of pinking in irradiated raw turkey breast muscle (159).
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