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 |
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| Authors: | Marchioni Eric Horvatovich Péter Charon Helène Kuntz Florent |
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| Institution: | 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 |
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| 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). |
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