Effect of γ-irradiation and post-irradiation cooking on thiamine, riboflavin and niacin contents of grass prawns (Penaeus monodon)

摘要: Abstract To determine the nutritional changes of grass prawns during ionizing radiation processing, effects irradiation doses, temperatures and combined treatment cooking on thiamine, riboflavin niacin contents were studied. Grass irradiated with different doses at refrigerated (4 °C) or frozen (−20 temperatures. A domestic procedure then followed irradiation. Our results indicate that post-irradiation result in vitamin contents. The loss thiamine increased increase In contrast, no significant observed either even after administered up to 7 kGy 4 −20 °C. Moreover, destruction occurred there was change cooking. total treatments appears be simply sum individual losses produced by two respectively.