In:
Journal of Food Science, Wiley, Vol. 44, No. 3 ( 1979-05), p. 681-684
Abstract:
The radiolysis of 5′‐inosinic acid (5′‐IMP) was studied to evaluate the wholesomeness of γ‐irradiated fish meat cake. 5′‐IMP in a phosphate buffer (pH 6.5) decomposed at 3.12 of G(‐M) by ′‐irradiation to hypoxanthine. Hypoxanthine, purine base, decomposed almost at the same rate as 5′‐IMP. Protein and unsaturated fatty acid had a markedly protective effect on 5′‐IMP against γ‐irradiation, and metal ions like iron were somewhat protective. In an actual fish meat cake, Kamaboko, 5′‐IMP was kept stable even at a high dose of γ‐ray. The solvent extract from irradiated Kamaboko with 5′‐IMP and hypoxanthine or without them showed no mutagenecity in the mutation assay using Salmonella typhimurium.
Type of Medium:
Online Resource
ISSN:
0022-1147
,
1750-3841
DOI:
10.1111/jfds.1979.44.issue-3
DOI:
10.1111/j.1365-2621.1979.tb08475.x
Language:
English
Publisher:
Wiley
Publication Date:
1979
detail.hit.zdb_id:
2006705-7
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