Effect of gamma-ray irradiation on the fatty acid profile of irradiated beef meat

Based on the NMR spectral data of the irradiated beef samples: ► A trend toward an increase in the amount of saturated fatty acids was detected. ► A decrease in the amount of polyunsaturated fatty acids was established. ► An approach for estimation of the irradiation dose was proposed. The effect of γ-ray irradiation on the fatty acid profile of beef meat was examined at doses of 2.5, 5.0, 7.5, 10.0 and 15.0kGy by means of 1H NMR spectroscopy. NMR results revealed a clear trend toward an increase in the amount of saturated fatty acids and a decrease in the amount of polyunsaturated fatty acids in the triacylglycerol composition of the irradiated samples compared to the unirradiated sample with increasing the irradiation dose. The observed changes in the fatty acid profile were confirmed by gas chromatography analysis of the samples irradiated at doses of 7.5, 10.0 and 15.0kGy.