Identification of a Gamma-irradiated Ingredient (Garlic Powder) in Korean Barbeque Sauce by Thermoluminescence Analysis
Article first published online: 6 MAR 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 4, pages C476–C480, April 2012
How to Cite
Ahn, J.-J., Akram, K., Lee, J., Kim, K.-S. and Kwon, J.-H. (2012), Identification of a Gamma-irradiated Ingredient (Garlic Powder) in Korean Barbeque Sauce by Thermoluminescence Analysis. Journal of Food Science, 77: C476–C480. doi: 10.1111/j.1750-3841.2011.02614.x
- Issue published online: 19 APR 2012
- Article first published online: 6 MAR 2012
- blending ratio;
Abstract: Thermoluminescence (TL) analysis was applied to identify gamma-irradiated garlic powder in Korean barbeque sauce before and after pasteurization (85 °C, 30 min), when blended in different ratios (1%, 3%, and 5%). The sauce sample with nonirradiated garlic powder gave a background glow curve. However, the sample blended with irradiated ingredient (1 and 10 kGy) showed typical TL glow curves at temperatures of 150 to 200 °C. The identification properties of sauce samples were more influenced by blending ratios than by irradiation doses, showing that 3% and 5% added samples produced glow curves at 150 to 250 °C. After pasteurization of the samples containing the irradiated ingredient, TL glow intensity decreased but did not change its shape or temperature range. As a result, the pasteurization of Barbeque sauces containing irradiated ingredients had reduced TL glow intensity, but the shape and temperature range of glow curve were still able to provide information required for confirming irradiation treatment.
Practical Application: To monitor the irradiated food in international market, thermoluminescence (TL) analysis is considered most promising identification technique because of its sensitivity and long-term stability. In this study the applicability of TL analysis to detect an irradiated ingredient (garlic powder) added in low quantity to a food matrix (sauce) was investigated. The effect of processing (pasteurization) on TL results was also evaluated.