GAMMA-IRRADIATION OF 5'-INOSINIC ACID IN FISH MEAT CAKE

被引:6
作者
UCHIYAMA, S
UCHIYAMA, M
机构
[1] The National Institute of Hygienic Science, Tokyo, l-18-1, Setagaya-ku, l-18-1, Kamiyoga
关键词
D O I
10.1111/j.1365-2621.1979.tb08475.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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. Copyright © 1979, Wiley Blackwell. All rights reserved
引用
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页码:681 / 684
页数:4
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