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

Abstract

Bulgogi sauces containing electron beam-irradiated garlic powder (1%, 3%, and 5%) were used to com- pare their irradiation status before and after pasteurization (85°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°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°C. The concentration of irradiated ingredients showed a greater impact on identification characteristics than their radiation doses. TL ratios (TL1/TL2) 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 150~250°C was the most useful characteristic providing information required for confirming the irradiation status.