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논문 기본 정보

자료유형
학술저널
저자정보
Shin, Mee-Hye (School of Food Science, Eulji University) Yoon, Yo-Han (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Sharma, Arun Kumar (Division of Food Technology, Bhabha Atomic Research Centre, Department of Atomic Energy) Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제30권 제2호
발행연도
2010.1
수록면
232 - 235 (4page)

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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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