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KMID : 1007520120210041173
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Food Science and Biotechnology
2012 Volume.21 No. 4 p.1173 ~ p.1178
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Effect of γ-Irradiation on Physical Quality Attributes and Identification Properties of Different Sauces
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Kashif Akram
Ahn Jae-Jun
Yoon Sung-Ran
Kwon Joong-Ho
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Abstract
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Gamma-irradiated (0, 1, and 10 kGy) ketchup (KTP), barbeque sauce (BBQ), and sweet chili sauce (SWC) were identified using photostimulated-luminescence (PSL) and thermoluminescence (TL) analysis and characterized for physical properties like Brix, consistency, and color. PSL-based screening showed negative results for all nonirradiated samples, while intermediated results were found for irradiated samples. Routine density separation method for mineral extraction provided better TL results; however, alkaline and acid hydrolysis could ease the process with acceptable results. A slight decrease in consistency of all the samples was observed. Brix of KTP remained unchanged, while increase of same was obvious in BBQ and SWC following irradiation. The Hunter L* value of the γ- irradiated sauces decreased except SWC samples, and the a* and b* values showed a general increase compared to the non-irradiated samples. The studied methods have potential to successfully identify and characterize the irradiated sauces for technical and regulatory requirements.
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KEYWORD
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sauces, irradiation, quality, photostimulated luminescence analysis, thermoluminescence analysis
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