Abstract
Samples of fried bean curd were irradiated with Go60γ-rays at the levels of 1, 1.5, and 3×106r.under ice cooling, and the outer crust and protein were examined separately for steam volatile acids and sulfhydryl group.
The values obtained for both were not significantly different when the irradiated simples were compared with the non-irradiated.The results of the paper chromatographic examination showed the presence of only a single acid, presumably acetic acid, in the steam distillate of both irradiated and non-irradiated samples.
Sensory tests of the cooked irradiated samples were carried out.
