Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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

전자선 조사 처리한 마늘분말 첨가 불고기소스의 혼합비와 살균처리에 따른 열발광 판별특성: 실험실 교차 검증시험

  • Ahn, Jae-Jun (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Lee, Jeongeun (Dept. of Food, Nutrition and Cook, Taegu Science University) ;
  • Baek, Ji-Yeong (Advanced Radiation Technology Institute, Korea Atomic & Energy Research Institute) ;
  • Jeong, Il-Yun (Advanced Radiation Technology Institute, Korea Atomic & Energy Research Institute) ;
  • Kwon, Joong-Ho (School of Food Science & Biotechnology, Kyungpook National University)
  • 안재준 (경북대학교 식품공학부) ;
  • 이정은 (대구과학대학 식품영양조리과) ;
  • 백지영 (한국원자력연구원 첨단방사선연구소) ;
  • 정일윤 (한국원자력연구원 첨단방사선연구소) ;
  • 권중호 (경북대학교 식품공학부)
  • Received : 2013.07.30
  • Accepted : 2013.10.23
  • Published : 2013.11.30
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Abstract

Bulgogi sauces containing electron beam-irradiated garlic powder (1%, 3%, and 5%) were used to compare their irradiation status before and after pasteurization ($85^{\circ}C$, 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 $300^{\circ}C$. 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 $250^{\circ}C$. The concentration of irradiated ingredients showed a greater impact on identification characteristics than their radiation doses. TL ratios ($TL_1/TL_2$) 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 $150{\sim}250^{\circ}C$ was the most useful characteristic providing information required for confirming the irradiation status.

전자선 조사된 마늘분말을 혼합하여 불고기소스를 제조한 후 살균처리($85^{\circ}C$, 30 min)와 혼합비(1, 3, 5%)에 따른 열발광(thermoluminescence, TL)특성을 서로 다른 연구기관에서 확인하였다. 비 조사 마늘분말이 혼합된 소스의 TL 발광곡선은 자연방사선에 의해 $300^{\circ}C$ 이후에서 나타났다. 그러나 조사원료(1 kGy, 10 kGy)가 혼합된 소스의 경우 $150{\sim}250^{\circ}C$에서 나타났으며, 원료의 혼합량 및 조사선량이 낮을수록 발광곡선의 강도는 감소하였다. TL ratio($TL_1/TL_2$)는 조사 원료가 혼합된 시료구에서도 모두 0.1 이하로 나타나 조사여부 판정은 어려웠으며, 살균 처리 후에는 발광강도는 감소하고 발광온도범위는 고온영역으로 이동하여 낮은 혼합시료(1 kGy 조사 마늘분말, 1%)에서는 판별이 어려운 것으로 확인되었다. 조사 원료가 소량 혼입된 가공식품의 판별 시에는 TL 발광곡선의 형태와 최대 발광온도를 복합적으로 고려하여 조사여부를 확인하여야 할 것으로 판단되었다.

Keywords

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