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KMID : 1134820130420111857
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 11 p.1857 ~ p.1863
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Identification of Bulgogi Sauce Added with Low Quantity of Electron Beam-Irradiated Garlic Powders by Thermoluminescence Analysis: An Inter-Laboratory Study
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Ahn Jae-Jun
Lee Jeong-Eun
Baek Ji-Yeong
Jeong Il-Yun
Kwon Joong-Ho
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Abstract
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Bulgogi sauces containing electron beam-irradiated garlic powder (1%, 3%, and 5%) were used to compare their irradiation status before and after pasteurization (85°C, 30 min), using a thermoluminescence (TL) analysis by two different laboratories. The sauces with non-irradiated ingredient only provided a background TL glow curve with a maximum peak after 300°C. However, the presence of irradiated ingredient (1 and 10 kGy) was evident through the typical TL glow curves in a temperature range of 150 to 250°C. The concentration of irradiated ingredients showed a greater impact on identification characteristics than their radiation doses. TL ratios (TL1/TL2) were not able to confirm the results showing evidence of irradiation through the TL glow curve shapes. Pasteurization showed a negligible effect on the key identification parameters and did not change the shape or temperature range of radiation-specific TL glow peak, but reduced TL glow curve intensity. TL glow curve shape with the maximum peak in a temperature range of 150～250°C was the most useful characteristic providing information required for confirming the irradiation status.
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KEYWORD
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electron beam-irradiation, thermoluminescence, Bulgogi sauce, blending ratio, pasteurization
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