RESUMEN

Two methods for the identification of irradiated eggs are presented. Electron spin resonance (ESR) detects radiation-specific radicals in the calcite matrix of eggshells. ESR gives unequivocal results for doses clearly below the technologically relevant dose. The stability of the radical in the calcite matrix was tested over a period of 6 weeks. Products that contain no or only low amounts of fat but a high percentage of protein can be identified by HPLC. Only in the chromatograms of irradiated samples is a peak of the amino acid ortho-tyrosine present. This HPLC method may be of great interest especially for the identification of irradiated pasteurized liquid egg white.

Asunto(s)

Huevos/efectos de la radiación , Irradiación de Alimentos , Aminoácidos/análisis , Aminoácidos/efectos de la radiación , Animales , Carbonato de Calcio/efectos de la radiación , Cromatografía Líquida de Alta Presión , Proteínas del Huevo/química , Proteínas del Huevo/efectos de la radiación , Cáscara de Huevo/efectos de la radiación , Clara de Huevo/efectos de la radiación , Espectroscopía de Resonancia por Spin del Electrón , Rayos gamma , Tirosina/análisis