The identification of irradiated seasoned filefish (Thamnaconus modestus) by different analytical methods |
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| Authors: | Joong-Ho Kwon Tusneem Kausar Jungeun Noh Dong-Ho Kim Myung-Woo Byun Kyong-Su Kim Kwan-Soo Kim |
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| Institution: | aDepartment of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea;bDepartment of Food Science and Technology, University of Sargodha, Pakistan;cKorea Atomic Energy Research Institute, Daejeon 305-353, Republic of Korea;dDepartment of Food and Nutrition, Chosun University, Gwangju 501-759, Republic of Korea;eGreenpia Tech Inc., Yeoju 469-810, Republic of Korea |
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| Abstract: | Dried seasoned filefish (Thamnaconus modestus) was irradiated at 0–10 kGy and the identification of irradiation treatment was investigated by analyzing the characteristics of thermoluminescence (TL), hydrocarbon (HC), and 2-alkylacyclobutanone (2-ACB). The TL (TL1), glow curve of the irradiated samples peaked at approximately 150 °C with high intensity, but that of the non-irradiated samples peaked at about 300 °C with little intensity, thus making it possible to discriminate between irradiated and non-irradiated samples. Moreover, TL ratio (TL1/TL2), through normalization steps, enhanced the reliability of the TL1 results. Six kinds of HCs and three kinds of 2-ACBs quantitatively determined for the samples linearly increased in proportion to irradiation doses. In particular, two HCs like 1-hexadecane and 1,7-hexadecadine, and three ACBs, such as 2-dodecylcyclobutanone, 2-(5′-tetradeceyl)cyclobutanone, and 2-tetradecylcyclobutanone, were identified only in the irradiated samples as radiation-induced markers. |
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| Keywords: | Irradiated seasoned filefish Identification TL Hydrocarbon 2-Alkylcyclobutanone |
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