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Effect of gamma radiation on total tocopherols in fresh chicken breast muscle.

Author(s) : LAKRITZ L., THAYER D. W.

Type of article: Article

Summary

Chicken white meat is irradiated with a dose of 0-100 kilograys in air at 0-1 deg C. Fresh tissues are then saponified, before isolation and quantification of the tocopherols through high-performance liquid chromatography with fluorescence detection. It is shown that gamma irradiation leads to alpha-tocopherol losses depending on the irradiation dose. No significant changes in gamma-tocopherol content are noticed.

Details

  • Original title: Effect of gamma radiation on total tocopherols in fresh chicken breast muscle.
  • Record ID : 1995-0993
  • Languages: English
  • Source: Meat Sci. - vol. 37 - n. 3
  • Publication date: 1994

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