Lipid changes in Italian salami induced by irradiation

Besides antimicrobial effects, the treatment of foodstuffs with ionising radiation may induce chemical changes. Lipids, for example, are highly radiation-sensitive and their changes may affect the nutritional and sensorial adequacy of food. Lipid oxidation and radiolysis are the two main chemical processes induced by irradiation on lipids. The pro-oxidant effect of irradiation is due to the formation of radicals which are able to initiate oxidation of fatty acids and cholesterol and to give rise to compounds affecting the sensorial and nutritional adequacy of food. On the other hand, the radiolysis of fatty acids generates the 2-ACB, a class of molecules considered as a marker of irradiation treatment. Moreover, 2-ACB have shown a toxic effect on bacterial and cell cultures. The aim of this study was to determine the effects induced by irradiation on the lipids in Italian salami in order to evaluate the safety and applicability of treatment with ionising radiation on cured meat products.