FOOD IRRADIATION, JAPAN
Online ISSN : 1884-3611
Print ISSN : 0387-1975
ISSN-L : 0387-1975
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Volume 32, Issue 1-2
Displaying 1-6 of 6 articles from this issue
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  • Estimation of dose in irradiated chicken bone by ESR method
    Hiroko Tanabe
    1997 Volume 32 Issue 1-2 Pages 1-12
    Published: September 30, 1997
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.32.1
    JOURNAL FREE ACCESS
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    The author studied the conditions need to routinely estimate the radiation dose in chicken bone by repeated re-irradiation and measuring ESR signals. Chicken meat containing bone waspurchased in a local market and γ-irradiated at doses of up to 3kGy, generally accepted as the commercially used doses. The results show that points in sample preparation and ESR measurement are as follows: Both ends of bone are cut off and central part of compact bone is used for experiment. To obtain accurate ESR spectrum, marrow should be scraped out completely. Sample bone fragments of 1-2 mm particle size and ca. 100mg are recommended to obtain stable and maximum signal.
    In practice, re-irradiating up to 5kGy and extrapolating data of the signal intensity to zero using linear regressionanalysis, radiation dose is estimated. For example, in one experiment, estimated dose of chicken bones initially irradiated at 3.0kGy, 1.0kGy, 0.50kGy and 0.25kGy were 3.9kGy, 1.3kGy, 0.18kGy and 0.57kGy, respectively.
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  • Functional aspects of the protein sweetener, thaumatin by irradiation
    Kazushi Sakaue, Masanori Takeuchi, Yutaka Higashimura, Yoshiyuki Murat ...
    1997 Volume 32 Issue 1-2 Pages 13-19
    Published: September 30, 1997
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.32.13
    JOURNAL FREE ACCESS
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    A test was conducted on the effects of irradiation on thaumatin, a protein food additive for sweetener, by using the techniques of HPLC analysis and sensory evalution, and it was confirmedthat irradiated of 5kGy or more may prevent bacterial contamination without changing thaumatin qualitativelyand quantitatively. Such test also indicated that such irradiation will not reduce our otherwise affect thaumatin's function of sweetening foods.
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  • Compositional Changes of Membrane Fatty Acids in Gamma-Irradiated Potatoes
    Setsuko Todoriki, Toru Hayashi
    1997 Volume 32 Issue 1-2 Pages 20-23
    Published: September 30, 1997
    Released on J-STAGE: February 25, 2011
    DOIhttps://doi.org/10.5986/jrafi.32.20
    JOURNAL FREE ACCESS
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    Fatty acid compositions of subcellular membrane lipids were investigated in irradiated potato tubers. In membrane fractions rich in plasmalemma, tonoplast, mitochondoria and endoplasmic reticulum, the percentages of linolenic acid slightly decreased immediately after irradiation at 0.5 kGy. After 10 day storage, the percentages of linolenic acid increased in all the membrane fractions.
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  • Impedance of receptacles of irradiated chrysanthemum
    Toru Hayashi, Setsuko Todoriki
    1997 Volume 32 Issue 1-2 Pages 24-25
    Published: September 30, 1997
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.32.24
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    Impedance of receptacle of chrysanthemum cut flower was increased by irradiation at 750Gy. However, holding chrysanthemum stems in 2% sucrose did not influence the impedance of both unirradiated and irradiated chrysanthemums.
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  • Consumer attitudes to radiation and irradiated potatoes at “Radiation Fair” in Osaka, Japan
    [in Japanese]
    1997 Volume 32 Issue 1-2 Pages 29-37
    Published: September 30, 1997
    Released on J-STAGE: February 25, 2011
    DOIhttps://doi.org/10.5986/jrafi.32.29
    JOURNAL FREE ACCESS
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    “Radiation Fair” has been held in summer vacation season in August for more than 10 years in Osaka, the largest city of western Japan, for the purpose of public education and information transfer of radiation and radiation-related technology. We distributed questionnaires to the visitors of the latest “Radiation Fair” held in August 9-16, 1996 to inquire their status toward radiation and irradiated products including irradiated potatoes as well as impression toward the displays. According to the survey results, kids visitors come to know the word “radiation” during elementary school days and seem to gain a definite image toward radiation as their age increase. More than 60% of the kids visitors were satified with this exhibition as informative. The results also indicated that more than half of the older visitors (16years old and upward) recognized the word of radiation when they were at elementary school and the most significant sources of this information were school lessons and the mass media. Consumers image toward radiation seems to shift to more positive when correct knowledge about radiation is given. Less than half of comsumers did not know irradiated potatoes but the percentage indicating that irradiated potatoes was hazardous was only 5.2%.
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  • Decontamination of dry food ingredients
    Toru Hayashi
    1997 Volume 32 Issue 1-2 Pages 38-48
    Published: September 30, 1997
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.32.38
    JOURNAL FREE ACCESS
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