Journal of Radiation Industry (방사선산업학회지)

Korean Society of Radiation Industry (한국방사선산업학회)
권호 표지

Study on the Changes in Phyicochemical Propertiesof Seafood Cooking Drips by Gamma Ray Irradiation

수산 자숙액의 감마선 조사에 의한 이화학적 물성 변화 평가

  • Choi, Jong-il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Yeon-Joo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Yohan (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Chun, Byung-soo (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Ahn, Dong-Hyun (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Lee, Ju-Yeoun (Department of Horticultural Science, Chonbuk National University) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 최종일 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김연주 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소) ;
  • 윤요한 (한국원자력연구원 정읍방사선과학연구소) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소) ;
  • 전병수 (부경대학교 식품생명공학부) ;
  • 안동현 (부경대학교 식품생명공학부) ;
  • 이주연 (전북대학교 농업생명과학대학원 원예학과) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • Received : 2010.02.19
  • Accepted : 2010.02.26
  • Published : 2010.03.30

⟨ Previous Next ⟩

Abstract

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lots of proteins, carbohydrates, and other functional materials. But, the seafood cooking drips are easily contaminated because of its rich nutrients, and their color are very dark. This study was conducted to investigate the effect of gamma irradiation on the quality of seafood cooking drips including Hizikia fusiformis, Enteroctopus dofleini, and Thunnus thynnus. The Hunter's color values (L, Brightness) of H. fusiformis, and T. thynnus were increased with increasing irradiation doses, showing becoming bright. The crude protein content and crude lipid content were increased by gamma irradiation. These results indicated that gamma irradiation increased extraction efficiency of available compounds in cooking drips.

Keywords

Acknowledgement

Supported by : 한국원자력연구원