Applicability of thermoluminescence techniques to identify irradiated seafoods using different methods of mineral separation: An interlaboratory blind trial

作者：Ahn Jae Jun; Akram Kashif; Kim Byeongkeun; Baek Ji Yeong; Kwak Ji Young; Park Eun Joo; Kim Hyo Young; Kim Cheong Tae; Jeong Il Yun; Lee Ju Woon; Han Sang Bae; Kwon Joong Ho^*

来源：Food Science and Biotechnology, 2013, 22(4): 931-935.

DOI：10.1007/s10068-013-0166-x

• irradiation
• seafood
• identification
• thermoluminescence

Thermoluminescence (TL) technique for identifying gamma-irradiated (0-10 kGy) anchovies (dried), kelp (dried), and mackerel (fresh) was validated in an interlaboratory blind trial. Different irradiation detection laboratories were involved by using 2 methods of mineral separation (density separation and acid hydrolysis) for the analysis. Key TL parameters, including the TL glow-curve shape, intensity, and the TL ratio (TL1/TL2) were used to characterize the irradiation status. All irradiated samples exhibited an intense TL peak at approximately 200A degrees C, which was absent in non-irradiated samples. TL glow curve interpretations were also confirmed by determining the TL ratio. Different participating laboratories reported 89-100% correct results. Both methods of mineral separation were equally effective; however, some variation was observed in the results from different laboratories for irradiated mackerel, which might be due to a lack of isolated minerals, differences in personnel expertise, and different TL instruments.

• 出版日期2013-8