COMPARATIVE EPR SPECTROSCOPY OF MEAT AND FISH RAW MATERIALS
https://doi.org/10.31677/2311-0651-2018-0-3-75-82
Abstract
The spread of radiation technologies requires the control of irradiated food raw materials.The possibility of identification of irradiated meat and fish raw materials by bone and pulp tissues, for fish raw materials also by skin with scales has been Experimentally established. The area of the EPR signal of samples of bone tissue in meat raw materials and samples of scales from the fish skin the raw materials most sensitive to amplitude variations with a high degree of correlation (up to 0.99).
About the Author
R. T. Timakova
Ural state University of Economics
Russian Federation
candidate of agricultural Sciences
Russian Federation
candidate of agricultural Sciences
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Review
For citations:
Timakova R.T. COMPARATIVE EPR SPECTROSCOPY OF MEAT AND FISH RAW MATERIALS. Innovations and Food Safety. 2018;(3):75-82. (In Russ.) https://doi.org/10.31677/2311-0651-2018-0-3-75-82
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