Comparison of electronic sensing techniques for screening dried shrimps irradiated using three types of approved radiation with standard analytical methods. (15th July 2019)

• Record Type: Journal Article
• Authors: Chung, Namhyeok; Ameer, Kashif; Jo, Yunhee; Kwon, Joong-Ho
• Is Part Of: Food chemistry. Volume 286(2019)
• Page Start: 395
• Page End: 404
• Publication Date: 2019-07-15
• Subjects: Irradiation screening -- Shrimps -- Electronic sensing -- Direct epifluorescent filter technique/aerobic plate count -- Luminescence -- Electron spin resonance; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.02.038
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Irradiated dried shrimps were screened by E-sensing tools (E-nose and E-tongue) E-sensing results were compared with those of European standards; PSL and DEFT/APC. E-sensing tools efficiently discriminated irradiated shrimps with respect to doses. Further verification by TL and ESR analyses reconfirmed screening results. E-sensing methods showed potential for rapid screening of irradiated dried shrimps. Abstract: Rapid analytical methods for screening irradiated foods are required to comply with the approved standards for international trade. Dried shrimps irradiated at 1–7 kGy with gamma rays, electron beam (E-beam), and X-rays were screened with an electronic nose (E-nose) and electronic tongue (E-tongue). The data were compared with those from European standard methods (photostimulated luminescence, PSL) and direct epifluorescent filter technique/aerobic plate count, DEFT/APC). All irradiated shrimp samples were clearly discriminated from the non-irradiated control based on PSL photon count measurements and DEFT/APC microbial enumeration. The volatile patterns and taste attributes of the irradiated (>1 kGy from three sources) and control samples could be distinguished by the E-nose and E-tongue analyses through principal component analysis. Verification through electron spin resonance and thermoluminescence analyses validated screening results. The results indicate that E-sensing techniques showed potential for the rapid screening of irradiated foods like dried shrimps.