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Detection of gamma-irradiated red and black pepper powders in a model meat product by Photostimulated luminescence.

Authors
Mee-Hye ShinYohan YoonArun Kumar SharmaJu-Woon Lee
Issue Date
Apr-2010
Publisher
한국축산식품학회
Citation
한국축산식품학회지, v.30, no.2, pp 232 - 235
Pages
4
Journal Title
한국축산식품학회지
Volume
30
Number
2
Start Page
232
End Page
235
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/147935
DOI
10.5851/kosfa.2010.30.2.232
ISSN
1225-8563
Abstract
This study examined the photostimulated luminescence (PSL) detection method suggested by the Korean Food and Drug Administration to assess whether the method can be used to identify irradiated spices in restructured pork patties, which served as a model system for processed meat products. Red and black pepper powders were irradiated at 0, 5.0, 7.5, and 10 kGy, and pork patties were formulated with the spice at irradiated pepper concentrations of 0.1% and 0.5%. PSL was then used to estimate amounts of light derived from the spice itself and pork patties. The results of PSL analysis showed that red and black pepper powders were determined as positive and presumptive positive, respectively, when irradiated at more than 7.5 kGy. However, when used in pork patties, all samples were negative for irradiation. Thus, PSL may not be useful in detecting irradiated ingredients used in processed meat products.
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생활과학대학 (식품영양학과)
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