The efficiency of food irradiation depends on the accuracy of the irradiation dose range that is sufficient for inhibiting microbiological growth without causing an irreversible change to the physical and chemical properties of foods. This study suggests that the concentration of hemoglobin derivatives can be used as a criterion for establishing the limit for chilled beef irradiation at which irradiation-induced oxidation becomes irreversible. The express spectrophotometry method for estimating the hemoglobin derivative concentration shows a nonlinear increase in methemoglobin concentration from 15% to 50% in beef irradiated by accelerated electrons with the doses ranging from 250 Gy to 10,000 Gy. The monitoring of the hemoglobin derivative concentration for three days after irradiation shows nonmonotonous dependencies of methemoglobin concentration in beef in the storage time since the oxidation of hemoglobin occur as a result of irradiation and biochemical processes in beef during storage. The proposed method based on the quantitative analysis of the hemoglobin derivative concentration can be used to estimate the oxidation level for irradiation of foods containing red blood cells. The study proposes a model that describes the change in hemoglobin derivative concentration in beef after irradiation considering that oxidation of hemoglobin can be triggered by the direct ionization caused by accelerated electrons, biochemical processes as a result of bacterial activity, and reactive oxygen species appearing during irradiation and storage. This research throws light on the mechanisms behind food irradiation during storage that should be taken into account for selecting the optimal parameters of irradiation.

中文翻译：

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加速电子辐照牛肉中的血红蛋白衍生物

食品辐照的效率取决于辐照剂量范围的准确性，该剂量范围足以抑制微生物生长而不引起食品物理和化学性质的不可逆变化。这项研究表明，血红蛋白衍生物的浓度可以作为确定冷冻牛肉辐照极限的标准，在该极限下，辐照诱导的氧化变得不可逆。用于估计血红蛋白衍生物浓度的快速分光光度法显示，在剂量范围为 250 Gy 至 10,000 Gy 的加速电子照射下，牛肉中高铁血红蛋白浓度从 15% 非线性增加至 50%。辐照后三天血红蛋白衍生物浓度的监测表明，牛肉在储存期间的高铁血红蛋白浓度具有非单调依赖性，因为牛肉在储存期间的辐照和生化过程会导致血红蛋白氧化。所提出的基于血红蛋白衍生物浓度定量分析的方法可用于估计含红细胞食品的辐照氧化水平。该研究提出了一个模型来描述辐照后牛肉中血红蛋白衍生物浓度的变化，考虑到血红蛋白的氧化可能是由加速电子、细菌活动引起的生化过程以及辐照期间出现的活性氧引起的直接电离引发的。和存储。这项研究揭示了食品在储存过程中辐照背后的机制，在选择最佳辐照参数时应考虑到这一机制。