Irradiation and post irradiation storage of chicken: effects on fat and proteins.

ABSTRACT

Chicken were subjected to gamma irradiation doses of 2.5, 5.0, 7.5 and 10.0 kGy and post-irradiation storage of 21 days at 4 +/- 2C. The effects on fat and protein of chicken were studied. The rate of formation of total volatile basic-nitrogen was less in irradiated samples, particularly in samples treated with 5.0 kGy during the entire storage. Fatty acid profiles of chicken lipids were not significantly affected by irradiation, especially at doses of 5.0 kGy. However, irradiation caused a large increase in thiobarbituric acid [TBA] values, which increased gradually during storage. Changes in amino acids were minimal. Irradiated and non- irradiated samples showed the appearance of protein subunits with molecular weights in the range of 10.0 to 88.0 and 10.0 to 67.0 kD, respectively. No changes were observed in the sacroplasmic protein, but the intensity of bands in all irradiated samples decreased after 21 days of storage