• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.57-61
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• 2002

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose and storage time on the free radical concentrations in gamma-irradiated dried seasoning powder. Seasoning powders of dried squid flavor, shrimp flavors, kimchi flavor, spicy beef soup flavor and soy sauce flavor were irradiated with doses of 0, 1, 3, 5, 7 and 9 kGy at room temperature using a Co-60 irradiator. Characteristic signals of free radicals were observed in all the irradiated samples of this experimental while these signals were not detected in non-irradiated samples. Since the free radical concentrations linearly increased with the applied doses (1~9 kGy), highly positive correlation coefficients ($R^2$ = 0.9285~0.9965) were obtained between irradiation doses and free radical concentrations during all the storage times. Free radical concentrations of the irradiated flavored seasoning powder did not change even at 16 weeks of storage at room temperature, while those of dried squid, shrimp and spicy beef soup flavors decreased until 2 weeks of storage after irradiation with 5 kGy or over, and these of soy cause flavors slowly decreased until 8 weeks of storage after irradiation with 3 kGy or over. Although the free radical concentrations decreased with storage times, the characteristic signals of the irradiated seasoning powders of dried squid, shrimp, spicy beef and soy sauce flavors were observed even after 16 weeks of storage at room temperature.

• Proceedings of the Korean Nuclear Society Conference
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• 1998.10a
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• pp.344-344
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• 1998

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1082-1086
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• 1999

Dried vegetables, white ginseng and spices, which were exposed to gamma and electron beam irradiation, were used in a detection study by measuring their starch content and viscosity change. The samples tested showed different levels of starch content(15.64~60.86%), which was not directly proportional to the viscosity of the samples. The correlation coefficients between irradiation dose and viscosity change were lower in the samples, such as cabbage, carrot, clean vegetable(chunggyungchae), garlic, mushroom, green onion, and red pepper, while some higher coefficients were found in ginger(R2=0.9271), white ginseng (R2=0.6223) and onion (R2=0.7909). Thus, dried ginger and white ginseng were selected to be used for a detection of irradiated samples using specific parameters(threshold values). Specific parameter for the nonirradiated ginger and ginseng were 13.31 and 13.93, respectively. On the other hand, gamma and electron beam irradiated samples at 2.5 kGy, the lowest dose for a commercial purpose, showed decreased values, 11.92 and 11.15 in ginger, and moreover 4.40 and 5.10 in ginseng. It is expected that a proportional decrease in a specific parameter with the absorbed doses will be a potentially useful index for detecting whether starchy foods have been irradiated or not.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.583-587
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• 2006

Aqueous solutions of sugar alone or in the presence of lysine were gamma irradiated at 0, 5, 10, 20 and 30 kGy at room temperature. Absorbances at 284 nm as an indicator of intermediate stage of non -enzymatic browning reaction increased with irradiation dose in both the solution of sugar or lysine alone and sugar-lysine mixed solution. Absorbances at 420 nm as indicator of browning increased in the irradiated sugar-lysine mixed solutions although no browning was observed in the irradiated solution of sugar or lysine alone. The degree of browning of the irradiated sugar-lysine mixed solution increased with irradiation dose and was dependent on the type of sugar. For sugar-lysine mixed solution irradiated at 30 kGy, the browning had the following order of intensity: sucrose>fructose>arabinose>xylose>glucose. However, the sugar loss of irradiated sugar lysine mixed solution had a following order of intensity: glucose>fructose>sucrose>xylose>arabinose. The reducing power of the non-reducing sugar, sucrose, was produced by gamma irradiation. The present results indicated that gamma irradiation leads to a non-enzymatic browning reaction (carbonyl-amine reaction) in an aqueous system.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.407-412
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• 1998

The proteins extracted from beef, pork and chicken meats were irradiated with up to 100 kGy at room temperature. The extracted proteins were evaluated on their in vitro digestibility by incubating successively with pepsin and pancreatin conjugate. Amino acid compositions and SDS-PAGE pattern were also analyzedin for these proteins. Gamma irradiation within the applied dose range (up to 100 kGy) produced negligible in in vitro digestibility and amino acid composition. Analysis of gamma-irradiated proteins by SDS-PAGE revealed radiolysis of ovalbumin to proteins or peptides with lower molecular weight. On the other hand, the proteins directly extracted from irradiated meats containing moisture were also evaluated for their in vitro digestibility, amino acid compositions and SDS-PAGE pattern. However, the results obtained from this experiment were similar to those of irradiated proteins after extraction from the meats.

• Journal of Food Hygiene and Safety
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• v.18 no.2
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• pp.51-55
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• 2003

A germination method was used to detect biological changes in gamma-irradated apple, orange, and lemon at low doses at 0.1, 0.3, 0.5, 0.7, and 1.0 kGy. Ten fruit seeds of each sample were placed on moistened cotton and germinated at 3$0^{\circ}C$ for 7 days. Shoot lengths of all fruits were gradually grown for 7 days, but the growth was signficantly slow down by fifth day. During 7 days of germination, the growth of unirradiated fruits were significantly highter than the irradiated fruits. By examining the gamma-Irradiated fruits in this study, a germination method could be possibly one of the screening test to identify irradiated fruits.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.149-158
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• 2002

This research was conducted to investigate changes in quality characteristics of gamma-irradiated porks during storage at different temperature and periods. In The proximate composition of pork was not significantly changed by irradiation dose and storage period. The SDS electrophoresis patterns were not significantly different between nonirradiated and irradiated samples. All samples stored in at 5$^{\circ}C$ showed a prominent breakdown of molecular weights ranging from 97,000 to 116,000 Daltons after 8 weeks' storage. In heme pigment(myoglobin) content, metmyoglobin content of chicken stored at 5$^{\circ}C$ was not affected by gamma irradiation but slightly increased with the increase in storage period. All samples stored at -2$0^{\circ}C$ were not different in heme pigment content between nonirradiated and irradiated samples and slightly decreased as the freezing storage period increased. About textural property, hardness of all samples appears to be increased slightly by gamma irradiation. However, the extent of increase was so little that it could be ignored.

• Journal of Radiation Industry
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• v.4 no.3
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• pp.253-257
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• 2010

This experiment was carried out to investigate the effects of gamma-radiation on the rooting, growth, and color mutation in poinsettia. Using 10 poinsettia varieties ('Lollipop', 'Little Peace', 'Happy Day', 'Early Bird', 'Pixy Red', 'Happy Time', 'Heidi', 'Red Bell', 'Clara', and 'Scarlet') bred by National Institute of Horticultural and Herbal Science, 100 Gy of gamma ray was irradiated at the stage of callused cuttings. Four weeks after sticking cuttings in the rooting media, 8 cultivars showed 100% of root formation, but 'Early Bird' rooted 24.4% and even died off during the cutting propagation. After planting rooted cuttings, survival rate until flowering time varied among irradiated cultivars. While 'Pixy Red' and 'Heidi' survived about 98%, 'Clara', 'Happy Day', and 'Early Bird' survived lesser than 30%. All irradiated plants showed remarkably shorter plant height, lesser branch numbers than non-irradiated control plants. Thirty color mutants were obtained among 281 plants survived until flowering time. Nine mutants were complete color mutated branches, whereas 21 mutants were partially color mutated bracts and transitional leaves. Color patterns mutated by 100 Gy of gamma ray were divided into pink, hot pink, light red and spotted (pink spots with red main color). Pink mutants were commonly obtained. Complete color mutants were discovered from 4 plants of 'Pixy Red', 2 plants of 'Red Bell' and 3 plants of Lollipop.

• Journal of Radiation Industry
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• v.6 no.1
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• pp.23-29
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• 2012

In this study, we investigated the genetic variation in the general of monocot model plant (rice) in response to various ionizing irradiations including gamma-ray, ion beam and cosmic-ray. The non-irradiated and three irradiated (200 Gy of gamma-ray and 40 Gy of ion beam and cosmic-ray) plants were analyzed by AFLP technique using capillary electrophoresis with ABI3130xl genetic analyzer. The 29 primer combinations tested produced polymorphism results showing a total of 2,238 bands with fragments sizes ranged from 30 bp to 600 bp. The number of polymorphism generated by each primer combinations was varied significantly, ranging from 2 (M-CAC/E-ACG) to 158 (M-CAT/E-AGG) with an average of 77 bands. Polymorphic peaks were detected as 1,269 with an average of 44 per primer combinations. By UPGMA (Unweighted Pair Group Method using Arithmetic clustering) analysis method, the clusters were divided into non-irradiated sample and three irradiated samples at a similarity coefficient of 0.41 and three irradiation samples was subdivided into cosmic-ray and two irradiation samples (200 Gy of gamma-ray and 40 Gy of ion beam) at similarity coefficient of 0.48. Similarity coefficient values ranged from 0.41 to 0.55.

• Journal of Radiation Industry
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• v.5 no.1
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• pp.21-24
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• 2011

This study was conducted to evaluated the sensory properties of Miyukgook, Korean seaweed soup, with gamma-irradiated Undaria pinnadifida for enhancing the storage of the harvested seaweed. The harvested seaweed was irradiated at the doses of 1, 3, 5, and 10 kGy. The Miyukgook was made by following the general recipe. The values of pH and acidity of the Miyukgook were not changed by the irradiation of harvested Undaria. The sensory evaluation result showed that the preference scores in all the sensory properties was a little decreased when it was irradiated, but sensory score of less than 5 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation with less than 5 kGy was effective for improvement of the storage stability of U. pinnatifida without the changes in the sensory of its major cooked food, Miyukgook.