Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 1. Extraction and ESR analysis of bones from mechanically recovered poultry meat

Eric Marchioni; Péter Horvatovich; Helène Charon; Florent Kuntz

doi:10.1021/jf048101u

Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 1. Extraction and ESR analysis of bones from mechanically recovered poultry meat

J Agric Food Chem. 2005 May 18;53(10):3769-73. doi: 10.1021/jf048101u.

Authors

Eric Marchioni¹, Péter Horvatovich, Helène Charon, Florent Kuntz

Affiliation

¹ Laboratoire de Chimie Analytique et Sciences de l'Aliment (UMR 7512), Faculté de Pharmacie, 74 route du Rhin, F-67400 Illkirch, France. eric.marchioni@pharma.u-strasbg.fr

PMID: 15884794
DOI: 10.1021/jf048101u

Abstract

Protocol EN 1786 for the detection of irradiated food by electron spin resonance (ESR) spectroscopy was not conceived for the detection of irradiated bone-containing ingredients included in low concentration in non-irradiated food. An enzymatic hydrolysis method, realized at 55 degrees C, has been developed for the extraction of the bone fraction. When followed by a purification of the extracts by an aqueous solution of sodium polytungstate, this method made possible the detection of irradiated mechanically recovered poultry meat at very low inclusions (0.5%, wt/wt by ESR) in various meals (quenelles and precooked meals).

MeSH terms

Animals
Bone and Bones / chemistry*
Electron Spin Resonance Spectroscopy*
Food Analysis / methods*
Food Irradiation*
Poultry*
Salmon