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Potential of thermoluminescence analysis over electron paramagnetic resonance approach to identify irradiated shrimp even after cooking
Author(s) -
Sanyal Bhaskar,
Chawla S. P.,
Sharma Arun
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13159
Subject(s) - electron paramagnetic resonance , shrimp , thermoluminescence , food irradiation , irradiation , paramagnetism , chemistry , spectroscopy , radiochemistry , nuclear chemistry , nuclear magnetic resonance , biology , physics , fishery , nuclear physics , quantum mechanics
Thermoluminescence (TL) technique and Electron Paramagnetic Resonance (EPR) spectroscopy were employed to identify irradiated Indian shrimp after prolonged storage of 65 days and cooking at maximum temperature of 120°C. The composition of isolated minerals from intestinal grits revealed the origin of thermoluminescence. The TL glows of irradiated samples were characterized by a peak at around 220°C. Radiation‐induced TL signal was detected even after cooking at 120°C. In case of EPR spectroscopy outer shell of the shrimp was chosen to study paramagnetic species. An anisotropic radiation induced paramagnetic center was found and characterized by g ⊥ = 2.0046 and g || = 1.997 for the shrimps exposed to 8 kGy. However, radiation‐specific EPR signal disappeared after cooking and was not able to help detect irradiation below 3–4 kGy. The results of this study suggested potential of TL technique in identification of irradiated and cooked shrimp exposed to commercially relevant radiation doses. Practical applications Radiation processing is one of the important food preservation technologies. Preservation by ionizing radiation can play an important role in hygienization of shrimps, thereby, contributing toward export of sea‐foods. Identification of irradiated food is of paramount importance to consumer, facility operators, and regulators. However, detection of negligible changes in irradiated food matrix is a challenging task. The present study explains the potential of two independent approaches based on thermoluminescence (TL) and electron paramagnetic resonance (EPR) spectroscopy in detection of irradiated shrimp. Further, TL technique exhibited potential to identify irradiated shrimp even after cooking. The results obtained could be of immense help toward all the stakeholders associated with this technology in consumer acceptance, and decision making.