Effects of Gamma Irradiation on the Content of Riboflavin in Egg Powder and Niacin in Chicken Breast
作者：
DOI: 10.3746/JKFN.2005.34.9.1459
关键词: Chemistry 、 Reduction rate 、 Gamma irradiation 、 Irradiation 、 Riboflavin 、 Niacin 、 Food science 、 Chicken breast 、 Micronutrient 、 Egg powder
摘要: Not enough data on nutritional change of foods by gamma irradiation are accumulated. It is known that amounts and digestibility macronutrients such as carbohydrates, proteins lipids not significantly altered treatment. However, among micronutrients, vitamins to be susceptible irradiation. This study was conducted investigate the contents riboflavin in egg powder niacin chicken breast. By 5 10 kGy, were respectively reduced non-irradiated sample, breast , respectively. These results suggest reduction rate seems lower content than riboflavin, losses occur within range up kGy.
koreascience.or.kr
koreascience.kr参考文章(12)
K.G. Duodu, A. Minnaar, J.R.N. Taylor, Effect of cooking and irradiation on the labile vitamins and antinutrient content of a traditional African sorghum porridge and spinach relish Food Chemistry. ,vol. 66, pp. 21- 27 ,(1999) , 10.1016/S0308-8146(98)00070-3
W. GALETTO, J. KAHAN, AI. EISS, J. WELBOURN, A. BEDNARCZYK, O. SILBERSTEIN, IRRADIATION TREATMENT OF ONION POWDER: EFFECTS ON CHEMICAL CONSTITUENTS Journal of Food Science. ,vol. 44, pp. 591- 595 ,(1979) , 10.1111/J.1365-2621.1979.TB03843.X
T. S. Kennedy, F. J. Ley, Studies on the combined effect of gamma radiation and cooking on the nutritional value of fish Journal of the Science of Food and Agriculture. ,vol. 22, pp. 146- 148 ,(1971) , 10.1002/JSFA.2740220312
DONALD W. THAYER, JAMES J. SHIEH, RONALD K. JENKINS, JOHN G. PHILLIPS, EUGEN WIERBICKI, STANLEY A. ACKERMAN, EFFECT OF GAMMA RAY IRRADIATION AND FRYING ON THE THIAMINE CONTENT OF BACON Journal of Food Quality. ,vol. 12, pp. 115- 134 ,(1989) , 10.1111/J.1745-4557.1989.TB00315.X
Anna Lucia C.H Villavicencio, Jorge Mancini-Filho, Henry Delincée, Antal Bognár, Effect of gamma irradiation on the thiamine, riboflavin and vitamin B6 content in two varieties of Brazilian beans Radiation Physics and Chemistry. ,vol. 57, pp. 299- 303 ,(2000) , 10.1016/S0969-806X(99)00395-3
G. M. Wilson, The treatment of meats with ionising radiations. II.—Observations on the destruction of thiamine Journal of the Science of Food and Agriculture. ,vol. 10, pp. 295- 300 ,(1959) , 10.1002/JSFA.2740100507
Kun-Fen Lee, Lung-Bin Hau, Effect of γ-irradiation and post-irradiation cooking on thiamine, riboflavin and niacin contents of grass prawns (Penaeus monodon) Food Chemistry. ,vol. 55, pp. 379- 382 ,(1996) , 10.1016/0308-8146(95)00139-5
E. S. JOSEPHSON, M. H. THOMAS, W. K. CALHOUN, NUTRITIONAL ASPECTS OF FOOD IRRADIATION: AN OVERVIEW Journal of Food Processing and Preservation. ,vol. 2, pp. 299- 313 ,(1978) , 10.1111/J.1745-4549.1978.TB00564.X
T. S. Kennedy, Studies on the nutritional value of foods treated with γ-radiation. I.—Effects on some B-complex vitamins in egg and wheat Journal of the Science of Food and Agriculture. ,vol. 16, pp. 81- 84 ,(1965) , 10.1002/JSFA.2740160204
M. H. THOMAS, B. M. ATWOOD, E. WIERBICKI, I. A. TAUB, Effect of Radiation and Conventional Processing on the Thiamin Content of Pork Journal of Food Science. ,vol. 46, pp. 824- 828 ,(1981) , 10.1111/J.1365-2621.1981.TB15358.X