Radiation‐Induced Off‐Flavor Development in Whole‐Egg Magma

Whole‐egg magma was irradiated, and the off‐flavor threshold intensity was determined in triangular tests by expert taste panels. The dilution technique was employed to show the degree of off‐flavor production in the dose range of 50,000–400,000 rads at 32°F. The intensity of off‐flavor increased at a nonlinear rate. Nitrogen was bled into egg magma being blended for 5, 10, and 20 set prior to irradiation. The threshold doses were determined and compared with whole‐egg magma blended for equal times without gas being added. The off‐flavor threshold doses with nitrogen added were 47,080, 71,930, and 60,050 rads for 5, 10, and 20 set, respectively. With normal blending the threshold doses were 38,570, 31,170, and 43, l 10 rads. A dose response curve was obtained similar to that reported earlier at 80°F. The implication of this work in irradiated food evaluation and treatment is discussed.