Electron spin resonance investigations of gamma-irradiated shrimp shell.
Gamma-irradiation of shrimp shell induces the formation of stable free radicals, which can be monitored by electron spin resonance (ESR) spectroscopy. The ESR spectrum of the free radicals is more complex than was originally reported, and was found to be species-dependent. The results presented include the effects of the following parameters on the ESR spectrum: different types of pre- and post-irradiation processing, absorbed dose, storage time, and species variations. The effects of these parameters on the ESR spectra are used to explain discrepancies between previously reported spectra for irradiated shrimp shell. Finally, the possible application of ESR spectroscopy as a tool for post-irradiation monitoring of shrimp is assessed.
Division of Food Chemistry and Technology, U.S. Food and Drug Administration, Washington, DC 20204.
K M
KM
Morehouse
M F
MF
Desrosiers
D000818:Animals; D033364:Decapoda / Q000528:radiation effects*; D004578:Electron Spin Resonance Spectroscopy; D005514:Food Irradiation; D005609:Free Radicals; D005720:Gamma Rays; D013057:Spectrum Analysis
D005609:Free Radicals