Identification of pre-pasteurization or pre-irradiation treatment in frozen crushed garlic commercially available in Korean market
- Authors
- Kim, H.-Y.; Ahn, J.-J.; Kim, G.-R.; Jeong, J.-H.; Park, K.-H.; Kwon, J.-H.
- Issue Date
- Oct-2013
- Publisher
- Korean Society of Food Science and Nutrition
- Keywords
- Electron spin resonance; Frozen crushed garlic; Irradiation; Photostimulated luminescence; Thermoluminescence
- Citation
- Journal of the Korean Society of Food Science and Nutrition, v.42, no.10, pp 1673 - 1681
- Pages
- 9
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- Volume
- 42
- Number
- 10
- Start Page
- 1673
- End Page
- 1681
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/15020
- DOI
- 10.3746/jkfn.2013.42.10.1673
- ISSN
- 1226-3311
2288-5978
- Abstract
- Five different chopped frozen garlic products samples, three from Chinese and two from Korean origins being commercially available products in Korean market, were used to confirm their pre-pasteurization or pre-irradiation status by screening (direct epifluorescent filter technique/aerobic plate counts, DEFT/APC; electronic nose, E-nose; photostimulated luminescence, PSL) and identification (thermoluminescence, TL; electron spin resonance, ESR) techniques. Some parts of samples were gamma-irradiated at 1 kGy to be used as control samples in irradiation history identification. DEFT/APC and e-nose successfully showed distinct results between the domestic and imported samples. The PSL photon counts of all the unknown samples were less than 700 (negative), while most of 1 kGy-irradiated samples gave PSL photon counts more than 5,000 (positive). The domestic unknown samples produced the TL glow peaks after 300°C or more, whereas the imported samples showed TL peaks at the range of 240~250°C. A clear TL glow peak was obtained from all irradiated samples at 150~250°C. The unknown samples of Chinese origin gave radiation-specific cellulose ESR signal that was not shown by domestic samples. A multiple step of applying the physical analytical methods is recommended for the effective identification of irradiation status on chopped frozen garlic products.
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