Changes in the amino acid content of gamma-irradiated Kamaboko during storage

The degradation of protein of irradiated (0.3 Mrad) Kamaboko (steamed fish meat paste) during storage was studied, based on changes in the amino acid content of its extract. Irradiated Kamaboko was stored at 8-100C for 28 days and at 250C for 14 days. Changes in the amino acid, crude protein and moisture contents and pH value were examined during storage. In storage at 250C, changes in the amino acid content of the extract were observed after 9 days in irradiated Kamaboko and after 6 days in unirradiated Kamaboko. After 14 days of storage at 250C, there were no clear differences of decrease or increase in the amino acid content between irradiated and unirradiated Kamaboko. Changes in the amino acid content of irradiated Kamaboko stored for 28 days at 8-100C were very small. From these results, it was considered that the degradation of protein of irradiated Kamaboko occurred after 28 days of storage at 8-100C and after 9 days of storage at 250C. (auth.)