Irradiation detection in Korean traditional soybean-based fermented powdered sauces: data for establishing a database for regulation of irradiated foods.

摘要

Traditional Korean soybean-based fermented powdered doenjang (PD), kanjang (PK), kochujang (PKC) and chungkook-jang (PC) were irradiated at 1, 3, 5 and 7 kGy using a 60Co source and subjected to irradiation detection analyses as part of a study to develop a database for detecting irradiated foods and to establish guidelines. Photostimulated luminescence (PSL) and electron spin resonance (ESR) were used as detection methods. Irradiated PD, PK and PKC could be distinguished easily from non-irradiated PD, PK and PKC using PSL, while irradiation of PC at 5 kGy or higher was detectable. ESR spectra of irradiated PD, PK and PKC exhibited symmetrical multiplet lines, which may have been induced from crystalline sugar, whereas PC showed a single signal at the paramagnetic centres. Signal intensity increased with incremental increases in irradiation dose which distinguished irradiated samples from the untreated control. Peak height also revealed that irradiation increased the intensity of single and/or multiplet lines of ESR signals resulting in clear confirmation of irradiation. Data may be used as a reference for the detection of irradiated soybean-based fermented powdered sauces.