Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of $\gamma$-Irradiation and Subsequent Storage on Amino Acids and Ribonucleotides of Biled-Dried Anchovy

  • Kwon, Joonh-Ho (Erpt. of Food Science and Technology, Kyungpook National University, Taegu 702-701) ;
  • Byun, Myung-Woo (Korea Atomic Energy Research Institue. Taejon 305-600)
  • Published : 1996.06.01
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Abstract

Amino acids and ribonucleotides were measured for boiled-dried anchovy to determine the effect of 5 kGy γ-irradiation on its quality stability during storage at ambient and cooling (5∼10℃) temperatures for 12 months in a laminated-film package(Polyethylene 10㎛). The anchovy samples contained about 55%(d.b) of total amino acids and about 1%(d.b) of free amino acids. Although there found a significant change(p<0.01) in the content of leucine and lysine immediately sfter irradiation, the overall content of toral amino acids was little changed in stored anchovy even six months after irradiation at cooling conditions. γ-Irradiation caused a significant reduction(p<0.01) in the total content of free amino acids, showing a similar tendency by storage conditions. However, the ribonucleotides. which were 12.00mg/g(d.b) in inosine-5'-monophosphate and 0.38mg/g(d.b) in guanosine-5'-monophospate, were resistant to 5kGy-irradiation. With the lapse of storage time, it was also shown that storage temperature was more influential than irradiation on the contents of amino acids and taste compounds of dried anchovy.

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References

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