Comparison of electronic sensing techniques for screening dried shrimps irradiated using three types of approved radiation with standard analytical methods

Publication date: Available online 16 February 2019Source: Food ChemistryAuthor(s): Namhyeok Chung, Kashif Ameer, Yunhee Jo, Joong-Ho KwonAbstractRapid 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.

Source: Food Chemistry - February 16, 2019 Category: Food Science Source Type: research