EN 1785:2003 method for the identification of ionizing treatment in poultry meat products: optimization of the accelerated solvent extraction procedure
X-ray irradiation is a non-thermal technology used for food preservation and sanitization to prolong shelf life. To evaluate the fraudulent use of X-ray treatment, in this study, an accelerated solvent extraction method was optimized for the extraction of lipids and 2-dodecylcyclobutanone (2-DCB),...
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| Format: | Article |
| Language: | English |
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PAGEPress Publications
2025-06-01
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| Series: | Italian Journal of Food Safety |
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| Online Access: | https://www.pagepressjournals.org/ijfs/article/view/13501 |
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| author | Maria Campaniello Rosalia Zianni Andrea Chiappinelli Annalisa Mentana Valeria Nardelli |
| author_facet | Maria Campaniello Rosalia Zianni Andrea Chiappinelli Annalisa Mentana Valeria Nardelli |
| author_sort | Maria Campaniello |
| collection | DOAJ |
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X-ray irradiation is a non-thermal technology used for food preservation and sanitization to prolong shelf life. To evaluate the fraudulent use of X-ray treatment, in this study, an accelerated solvent extraction method was optimized for the extraction of lipids and 2-dodecylcyclobutanone (2-DCB), reducing analysis time and solvent consumption compared to Soxhlet extraction reported in the standard EN 1785:2003 method. The qualitative confirmation method was tested on different processed poultry meats, i.e., sausages and hamburgers, irradiated at different dose levels, that is, 0.5, 1.0, and 3.0 kGy. The analytical parameters investigated, namely method linearity, selectivity, minimum dose level, diagnostic sensitivity and specificity, and recovery, showed that the proposed method is suitable for routine analysis in official controls to determine 2-DCB as an irradiation marker.
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| format | Article |
| id | doaj-art-ea05db27e97046978a31a41c1e686b0a |
| institution | Kabale University |
| issn | 2239-7132 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Italian Journal of Food Safety |
| spelling | doaj-art-ea05db27e97046978a31a41c1e686b0a2025-08-20T03:27:09ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322025-06-0110.4081/ijfs.2025.13501EN 1785:2003 method for the identification of ionizing treatment in poultry meat products: optimization of the accelerated solvent extraction procedureMaria Campaniello0Rosalia Zianni1Andrea Chiappinelli2Annalisa Mentana3Valeria Nardelli4National Reference Laboratory for the treatment of foods and their ingredients with ionizing radiation, Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, FoggiaNational Reference Laboratory for the treatment of foods and their ingredients with ionizing radiation, Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, FoggiaNational Reference Laboratory for the treatment of foods and their ingredients with ionizing radiation, Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, FoggiaNational Reference Laboratory for the treatment of foods and their ingredients with ionizing radiation, Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, FoggiaNational Reference Laboratory for the treatment of foods and their ingredients with ionizing radiation, Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia X-ray irradiation is a non-thermal technology used for food preservation and sanitization to prolong shelf life. To evaluate the fraudulent use of X-ray treatment, in this study, an accelerated solvent extraction method was optimized for the extraction of lipids and 2-dodecylcyclobutanone (2-DCB), reducing analysis time and solvent consumption compared to Soxhlet extraction reported in the standard EN 1785:2003 method. The qualitative confirmation method was tested on different processed poultry meats, i.e., sausages and hamburgers, irradiated at different dose levels, that is, 0.5, 1.0, and 3.0 kGy. The analytical parameters investigated, namely method linearity, selectivity, minimum dose level, diagnostic sensitivity and specificity, and recovery, showed that the proposed method is suitable for routine analysis in official controls to determine 2-DCB as an irradiation marker. https://www.pagepressjournals.org/ijfs/article/view/13501Food irradiationfood preservationmeat2-DCBaccelerated solvent extraction |
| spellingShingle | Maria Campaniello Rosalia Zianni Andrea Chiappinelli Annalisa Mentana Valeria Nardelli EN 1785:2003 method for the identification of ionizing treatment in poultry meat products: optimization of the accelerated solvent extraction procedure Italian Journal of Food Safety Food irradiation food preservation meat 2-DCB accelerated solvent extraction |
| title | EN 1785:2003 method for the identification of ionizing treatment in poultry meat products: optimization of the accelerated solvent extraction procedure |
| title_full | EN 1785:2003 method for the identification of ionizing treatment in poultry meat products: optimization of the accelerated solvent extraction procedure |
| title_fullStr | EN 1785:2003 method for the identification of ionizing treatment in poultry meat products: optimization of the accelerated solvent extraction procedure |
| title_full_unstemmed | EN 1785:2003 method for the identification of ionizing treatment in poultry meat products: optimization of the accelerated solvent extraction procedure |
| title_short | EN 1785:2003 method for the identification of ionizing treatment in poultry meat products: optimization of the accelerated solvent extraction procedure |
| title_sort | en 1785 2003 method for the identification of ionizing treatment in poultry meat products optimization of the accelerated solvent extraction procedure |
| topic | Food irradiation food preservation meat 2-DCB accelerated solvent extraction |
| url | https://www.pagepressjournals.org/ijfs/article/view/13501 |
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