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KMID : 1134820110400111569
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 11 p.1569 ~ p.1574
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Identification of Irradiated Seafood Cooking Drips Using Various Detection Methods
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Choi Jong-Il
Kim Yeon-Joo
Kim Jae-Hun
Lee Ju-Woon
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Abstract
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this study, the identification of the irradiated seafood cooking drips from Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus was conducted. The physical detection methods used included photo-stimulated luminescence (PSL) and thermoluminescence (TL), and the chemical detection methods were hydrocarbons analysis. In the PSL study, all seafood cooking drip samples showed 260～510 photon counts; thus, the PSL method could not be used for the detection of irradiated seafood cooking drips. The TL method could be used for the detection of irradiated H. fusiformis and E. dofleini cooking drips. In both cooking drips, the shapes of the glow curves indicated a specific peak at 150oC～250oC, which made it possible to identify the irradiated samples. The hydrocarbons derived by gamma irradiation of T. thynnus cooking drip were not detected due to low concentration and inconsistent content of fatty acids in the untreated T. thynnus cooking drip.
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KEYWORD
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radiation treatment detection, seafood cooking drip, PSL, TL, hydrocarbons
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