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The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Effect of Gamma Irradiation on the Microbial Safety and Biological Activities of Tuna Cooking Juices

감마선 조사에 따른 참치 자숙액의 위생화 및 기능성 변화 연구

  • 변명우 (우송대학교 외식조리영양학부)
  • Received : 2012.08.09
  • Accepted : 2012.08.24
  • Published : 2012.08.31
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Abstract

In this study, the effect of gamma irradiation on the microbial contamination and biological activities of tuna cooking juices was investigated. Tuna cooking juice was by-produced during the canning processing, and had various functional components. But, it was shown that the tuna cooking juice was seriously contaminated. Gamma irradiation effectively reduced the microbial population in tuna cooking juice. Also, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, tyrosinse inhibitory activity, and ACE inhibitory activity of tuna cooking juices were all increased as a result of gamma irradiation. These results suggest that wasted tuna cooking juices can be used as a functional component in the food and cosmetic industries if the irradiation technology were applied.

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References

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