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KMID : 1134820150440050725
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 5 p.725 ~ p.731
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Identification Characteristics of Gamma-Irradiated Dried Fishery and Mollusks Products Using Electron Spin Resonance Spectroscopy
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Kim Moon-Young
Kim Kui-Ran
Kim Dong-Sul
Jang Hong-Keun
Kwon Joong-Ho
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Abstract
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Electron spin resonance (ESR) analysis was conducted for eight different kinds of dried seafood products to investigate their gamma-irradiation status. The specimens consisted of 0∼10 kGy-irradiated bones, which included five dried fishes (plaice, hairtail, saury, herring, and dried filefish) and three dried mollusks (beca squid, dried squid, and mitra squid) without flesh or marrow. ESR analysis showed that irradiated specimens exhibited typical asymmetric signals as compared to non-irradiated specimens. ESR signal intensities of all dried fishery samples significantly increased depending on irradiation dose, whereas hydroxyapetite radicals clearly appeared in irradiated plaice, saury, and hairtail. In comparing hydroxyapatite (HA) ratio, irradiated hairtail showed a greater hydroxyapatite-radical generation rate than plaice and saury, and the HA ratio significantly increased with elevated irradiation dose. However, all irradiated plaice and hairtail samples, including 5 and 10 kGy-irradiated saury, showed radiation-derived radicals, whereas filefish and mollusks did not. From the results, ESR spectroscopy was found to have potential to be applied for identifying irradiated plaice, hairtail, and saury, which all contained bones.
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KEYWORD
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dried fishery, gamma-irradiation, electron spin resonance, hydroxyapatite radical
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