Detection of irradiated frozen deboned seafood with the level of radiolytic H sub(2) and CO gases as a probe

A method to detect irradiated frozen shrimp without cuticle, cod slices, and deshelled oyster has been developed based on the fact that radiolytic H sub(2) and CO gases are retained in the irradiated samples for a certain period during the storage. These gases could be recovered from irradiated froz...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1997-10, Vol.45 (10), p.3928-3931
Main Authors: Furuta, M, Dohmaru, T, Katayama, T, Toratani, H, Takeda, A
Format: Article
Language:English
Online Access:Get full text
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Summary:A method to detect irradiated frozen shrimp without cuticle, cod slices, and deshelled oyster has been developed based on the fact that radiolytic H sub(2) and CO gases are retained in the irradiated samples for a certain period during the storage. These gases could be recovered from irradiated frozen samples in the headspace of a gastight glass screw vial by microwave heating. Gas chromatographic analysis of the headspace gas revealed that significant amounts of H sub(2) and/or CO gases were retained in the irradiated samples. Using those gases as a probe, irradiated frozen shrimp could be distinguished from non-irradiated shrimp for 3 months after 1.1-8.8 kGy irradiation, and irradiated frozen cod slices and oyster could be distinguished for at least 2 months at the dose ranges of 1.4-5.5 and 1.2-6.0 kGy, respectively.
ISSN:0021-8561