FOOD IRRADIATION, JAPAN
Online ISSN : 1884-3611
Print ISSN : 0387-1975
ISSN-L : 0387-1975
Volume 20, Issue 1-2
Displaying 1-3 of 3 articles from this issue
  • Tadatake OKU
    1985 Volume 20 Issue 1-2 Pages 1-4
    Published: September 30, 1985
    Released on J-STAGE: July 04, 2011
    JOURNAL FREE ACCESS
    The changes in undesirable odor, taste and microcomponents, when 80% ethanol extractives of sardine meat were irradiated from 0.5 to 2.5 kGy, were examined.
    Results of the sensory evaluation by Scheffé's method (paired comparison) showed that the irradiation with 1.0 kGy was slightly weaker in fishy odor than other irradiation doses (Fig. 1). No significant difference of amino acid content (Table 1), nucleic content, crude protein and pH was found between unirradiated extractives and irradiated ones. C22:5 acid of fatty acids in the extractives decreased significantly by irradiation with a dose ofkGy (Table 2).
    As an increase of irradiation dose, slight increases of acetaldehyde and propylaldehyde in carbonyl compounds (Table 3), and volatile sulfur compounds, hydrogen sulfide and dimethylsulfide in the extractives were observed.
    However, the correlation between reduction of odor and changes in the microcomponents in the extractives by irradiation was not clarified from these results.
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  • [in Japanese]
    1985 Volume 20 Issue 1-2 Pages 33-38
    Published: September 30, 1985
    Released on J-STAGE: July 04, 2011
    JOURNAL FREE ACCESS
  • [in Japanese]
    1985 Volume 20 Issue 1-2 Pages 41-44
    Published: September 30, 1985
    Released on J-STAGE: June 28, 2010
    JOURNAL FREE ACCESS
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