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KMID : 1134820000290030425
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 3 p.425 ~ p.429
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Identification of Irradiated Fishes by ESR Spectroscopy
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Nam Hye-Seon
Woo Si-Ho
Ly Sun-Yung
Yang Jae-Seung
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Abstract
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To identify irradiated food, study has been carried out with electron spin resonance (ESR) spectroscopy on fish-bones (bone of pacific saury, spanish mackerel, mackerel, cod, frozen pollack, and yellow corbina). The irradiated fish-bones exhibited an asymmetric absorption in shape at g₁=2.003±0.001 and g₂=1.998± 0.003, which was different from the non-irradiated ones. The intensity of signal induced in fish-bones increased linearly with irradiation doses in the range from 1.0 kGy to 7.0 kGy, possible to distinguish between samples given low and high doses. The strength of the ESR signals after irradiation was stable even after 12 weeks of storage.
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KEYWORD
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ESR spectroscopy, fishes, irradiation
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