• Journal of Food Hygiene and Safety
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• v.16 no.2
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• pp.139-144
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• 2001

A 5-day germination test is applicable to detect biological changes in irradiated wheat and barley at low doses. Seeds were irradiated at below 0.5 kGy, husked and placed on distilled water-moistend filter paper in a covered Petri-dish. Water was supplied everyday. To evaluate the growth rate, the length of shoots and roots was measured during germination. In wheat, the shoots of all samples grew well during 5 days, but the shoot length and the daily growth extent decreased with increasing doses. The roots of non-irradiated wheat showed the highest daily growth extent during 5 days and the root length was over 20 mm at 3rd day. In barley, the growth of shoots and roots was retarded at 0.3 kGy or more after 3 days. It was concluded that if the root length was 20mm or longer within 3 days, wheat and barley were identified as non-irradiated. The germination test was proved a promising screening method for the detection of irradiated wheal and barley.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.301-307
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• 1999

When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. A method to detect radiation-induced hydrocarbons consists of the extraction of fat from beef, pork and chicken, separation of hydrocarbons with a florisil column and identification of GC/MS methods. When beef, pork and chicken were irradiated, pentadecane, 1-tetradecene, heptadecane, 1-hexadecene, 8-heptadecene, 1,7-hexadecadiene, 6,9-heptadecadiene and 1,7,10-hexadecatriene were formed from palmitic, stearic, oleic and linoleic acids. Concentrations of the produced hydrocarbons tended to increase linearly with the dose levels of irradiation. Concentrations of hydrocarbons produced by ${\gamma}-irradiation$ depended upon the composition of fatty acids in beef, pork and chicken. The major hydrocarbons in irradiated beef, pork and chicken were 1,7-hexadecadiene and 8-heptadecene originating from oleic acid. 1,7-Hexadecadiene was the highest amount in irradiated beef, pork and chicken.

• Proceedings of the Korean Nuclear Society Conference
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• 1998.05b
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• pp.651-658
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• 1998

최근 원자력발전소주변 환경방사선에 대한 국민적 관심이 고조되고 있으나 환경중 방사능 축적에 대한 허용기준치가 정립되어 있지 않아 효과적인 대 국민 홍보에 한계가 있다. 따라서 원전 주변 주민의 생활습관을 파악하여 섭취량을 품종별로 분류하여, 조사, 분석함으로서 환경시료중 방사능 허용농도를 설정함으로서 원자력발전소 주변 환경방사능 농도를 설정된 허용농도와 비교하여 원전의 안전성에 대한 대 국민 이해 및 신뢰 회복에 이바지 하고자 한다. 또한 최대허용농도를 기준으로 삼던 기존의 방식이 퇴색하고 ALI［l］를 이용한 국내 실정에 맞는 식품 중 허용농도 설정의 필요성이 대두되고 있는 현 실정을 감안하여 ALI를 이용하여 식품 중 최대허용농도를 설정하고자 한다.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.410-413
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• 1991

Prefried chicken patties were irradiated at dose levels of 0, 2, and 4 kGy using $Co^{60}$ source and stored at $3{\pm}1^{\circ}C$ and $-10{\pm}1^{\circ}C$, separately for the evaluation of color and sensory characteristics. Irradiation dose of 4 kGy slightly darkened the internal color of chicken patties. Except for the internal portion of the frozen samples, an increase (p<0.05) in Hunter 'L' values was observed for both the surface and interior of patties during storage. Upon refrigerated storage, Hunter 'a' values, both on the surface and internally, decreased as the storage period progressed. Only storage period affected (p<0.05) the Hunter 'b' values of patty surfaces and interiors. No difference (p<0.05) in odor, taste, color, and texture of the patties was observed for irradiation dose and storage period as evaluated by triangle tests except between 2 kGy and 4 kGy irradiated samples before forzen storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1750-1756
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• 2011

This study evaluated the effect of antioxidants treatment; (Vit. C and E) on the physicochemical and sensory properties of Tarakjuk treated with gamma-irradiation under two different temperature conditions, e.g. room and frozen temperatures. In samples of Tarakjuk irradiated at room temperature, Vit. C gradually decreased the pH level as the concentration increased (p<0.05), whereas Vit. E did not. Addition of both Vit. C and E to Tarakjuk decreased TBA (2-thiobarbituric acid) value while also increasing viscosity. However, these antioxidants did not cause any change in Hunter's color values. Sensory properties showed that Vit. C and E significantly improved the overall acceptability of Tarakjuk, and the addition of 0.1% each Vit. C and E was best treatment. In samples of Tarakjuk subjected to combined treatment with antioxidants and irradiation under frozen temperature conditions, Vit. C and E were effective in decreasing TBA value, improving viscosity, and maintaining sensory quality. Especially, co-treatment with 0.1% Vit. C and E augmented the observed effect (p<0.05). Therefore, combined treatment with antioxidants and irradiation under frozen temperature conditions could improve the final sensory quality of gamma-irradiated Tarakjuk.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.924-930
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• 1999

To extract insoluble proteins and improve physical properties of proteins, the sesame meal proteins was irradiated with $5\;kGy{\sim}20\;kGy$ at room temperature. The highest extraction rate of sesame meal protein was showed at irradiation dose of 5 kGy. The foaming capacity, foaming stability, emulsion capacity and emulsion stability of gamma irradiated sesame meal protein (GISP) were all increased as compared to those of the non-irradiated protein. Water absorption capacity of GISP was similar to that of non-irradiated protein and oil absorption capacity of GISP was decreased after treatment by gamma irradiation.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.168-173
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• 2004

Radio-sensitivity of pathogens in commercial marinated beef ribs, Galbi, and effect of irradiation on microbiological safety and sensory properties of marinated beef rib were investigated. Commercial raw marinated beef ribs were highly contaminated by pathogenic microorganisms including Bacillus cereus, Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus, ranged from $10^{3}\;to\;10^{4}\;CFU/g$. Gamma irradiation reduced pathogen count during storage. No viable cells of pathogens were observed in sample irradiated at 7.5 kGy except for Bacillus cereus. Radio-sensitivity of inoculated pathogens in marinated beef ribs and commercial one showed $D_{10}$ value of 0.54-0.60 and 2.15-2.98, respectively, In sensory evaluation irradiated sample showed highest color and overall acceptance among treatments (p<0.05). Results indicate low dose (2.5-5.0 kGy) irradiation is effective for ensuring safety of marinated beef ribs without decreasing sensory quality.

• Journal of Radiation Industry
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• v.5 no.1
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• pp.35-39
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• 2011

This study was investigated the effect of tumor cell cytotoxicity of gamma irradiated Chaga mushroom extract (CME). CME was prepared by hot water extraction at $70^{\circ}C$ for 4 hours and lyophilized. $Ten\;mg\;ml^{-1}$ of lyophilized CME powder was dissolved with deionized water and then irradiated at the doses of 10, 50, 100, and 150kGy by cobalt 60 gamma irradiator. The gamma-irradiated and non-irradiated CME were treated into the cancer cell, including human stomach cancer and human colon cancer. Cytotoxicity against the cancer cell was increased in gamma-irradiated CME and antioxidant activity was also increased in gamma-irradiated CME, as irradiation dose increased. Therefore, it was considered that gamma irradiation was effective method for improvement of the cancer cell cytotoxicity and antioxidant activity of Chaga mushroom extract.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.233-246
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• 2012

In this study, we investigated the applicability of the photostimulated luminescence(PSL), thermoluminescence(TL) and electron spin resonance(ESR) methods for various foods which are not allowed to be irradiated in Korea. All 15 foods including sesame, almond, peanut, cocoa powder etc. were analyzed. Samples were irradiated at 1~10 kGy using a $^{60}Co$ gamma-ray irradiator. In PSL study, the photon counts of all the unirradiated samples showed negative(lower than 700). The photon counts irradiated(1 kGy) dried shrimp, roasted peanut and seasoned peanut showed positive(higher than 5,000) and the other samples were negative or intermediate(> 700 and < 5,000). In TL analysis, results showed that it is possible to apply TL method to all foods containing minerals. In ESR measurements, the ESR signal(single-line) intensity of irradiated foods was higher than non-irradiated foods. In particular, the specific ESR signals of irradiation-induced crystalline sugar, cellulose and bone radical were detected in dried plum, raisin, dried cherry, mango(dried, frozen), rambutan, cocoa(powder), cinnamon, parsley, carrot, broccoli, dried arrow squid, dried pollack and dried shrimp. According to the results, PSL, TL and ESR methods were successfully applied to detect the irradiated foods because TL method is not able to detect the irradiated foods rarely composed of minerals. ESR is also a difficult method to detect the changes of ESR signal patterns of food. It is concluded that TL analysis or ESR assay is suitable for detection of irradiated samples and a combined method is recommendable for enhancing the reliability of detection results.

• Journal of Dairy Science and Biotechnology
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• v.28 no.2
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• pp.13-18
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• 2010

Electron Spin Resonance (ESR) spectroscopy has been used to detect the presence of radiation-induced free radicals in biological samples since the mid 1950s and to irradiate foods containing cellulose, crystalline sugar, and bone. Therefore, we analyzed the ESR spectrum of irradiated infant formula and its ingredients in this study. Samples were irradiated with 2 different radiation sources of $^{60}Co$ gamma rays and electron beams (EBs), and the absorbed doses were 0, 1, 3, 5, and 7 kGy. ESR measurements were performed under normal atmospheric conditions using a JEOL JES-FA100 spectrometer equipped with an X-band bridge. Irradiated infant formula showed anunsymmetrical spectrum ($g_1$=2.0050, $g_2$=2.0006); in contrast, non-irradiated samples showed asymmetrical spectrum. The ingredients of irradiated samples showed a multi-component ESR signal in glucose and lactose and a singlet-type spectrum in milk powder (g=2.0050). $R^2$ of the dose-response curve showed a fine linearity of over 0.95 across the entire sample. We also compared the spectra of identical samples irradiated with $^{60}Co$ gamma rays and EBs, because EBs can be used for food irradiation in foreign countries, although this is not permitted in Korea. However, we could not find any significant differences according to the types of radiation source. Thus, ESR spectroscopy can be used to detect irradiated infant formula and several types of primary ingredients in this formula.