BAKERY PRODUCTS FROM IRRADIATED AND UNIRR ADIATED EGGS - DETECTION OFIRRADIATION IN A PROCESSED FOOD

The detection of radiation-specific degradation products in fat has be come an established method which has successfully been applied to egg products. This study is making evident the detectability of irradiated eggs as an ingredient of specified processed foods. Tart layers were produced from both irradiated and non-irradiated liquid whole egg. Whe n the fat components were isolated from the tart layers and investigat ed by GC/MS, the presence of irradiated eggs could clearly be shown. W hile the radiation-induced hydrocarbons and 2-alkylcyclobutanones coul d not be found in unirradiated samples, tart layers from irradiated eg gs contained these substances. Especially for the hydrocarbons a satis fying correlation between radiation dose and concentration could be ob served. The concentrations of radiation-induced compounds were general ly lower in the tart layers than in the liquid egg samples they had be en produced from.