Effect of gamma irradiation on the amino acid contents of seafood cooking drips
Creators
- 1. Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of)
- 2. Dept. of Food Science and Technology, Kyungpook National University, Daegu (Korea, Republic of)
- 3. Faculty of Food Science and Biotechnology, Pukyung Nationol University, Busan (Korea, Republic of)
Description
In this study, the effects of gamma irradiation on the change of structural and free amino acids contents of cooking drips from Hizikia fusiformis (HF) and Enteroctopus dofleini (ED) were investigated. The main structural amino acids were glutamic acid in HF cooking drip, and glutamic acid, glycine, arginine and aspartic acid in ED cooking drip, respectively. The concentrations of structural amino acids in both cooking drip extracts were decreased by the gamma irradiation at the dose of 10 kGy. Especially, the sulfur-containing amino acids were severely degraded by the irradiation. In free amino acid, ED cooking drip extract was contained the larger amount of free amino acid than that of HF cooking drip affecting its rich flavor. The free amino acid concentrations of cooking drips extracts from HF and ED were both increased by irradiation, and it explained the higher protein content by the irradiation
Additional details
Publishing Information
- Journal Title
- Journal of Radiation Industry
- Journal Volume
- 2
- Journal Issue
- 4
- Series
- 23 refs, 2 tabs
- Journal Page Range
- p. 179-184
- ISSN
- 1976-2402
INIS
- Country of Publication
- Korea, Republic of
- Country of Input or Organization
- Korea, Republic of
- INIS RN
- 47084794
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- AMINO ACIDS; FOOD PROCESSING; GAMMA RADIATION; GLYCINE; IRRADIATION; PROTEINS; SEAFOOD
- Descriptors DEC
- AMINO ACIDS; CARBOXYLIC ACIDS; ELECTROMAGNETIC RADIATION; FISH PRODUCTS; FOOD; IONIZING RADIATIONS; ORGANIC ACIDS; ORGANIC COMPOUNDS; PROCESSING; RADIATIONS