THE EFFECT OF PROCESSING TREATMENTS ON THE RADIATION-INDUCED ESR SIGNAL IN THE CUTICLE OF IRRADIATED NORWAY LOBSTER (NEPHROPS-NORVEGICUS)

被引：9

作者：

STEWART, EM ^{[1
]}

STEVENSON, MH ^{[1
]}

GRAY, R ^{[1
]}

MCMURRAY, CH ^{[1
]}

机构：

[1] QUEENS UNIV BELFAST,BELFAST BT9 5PX,ANTRIM,NORTH IRELAND

来源：

RADIATION PHYSICS AND CHEMISTRY | 1993年 / 42卷 / 1-3期

关键词：

GAMMA-IRRADIATION; NORWAY LOBSTER; NEPHROPS-NORVEGICUS; PRAWNS; COOKED; FROZEN; CHILLED; IRRADIATED FOOD; DETECTION;

D O I：

10.1016/0969-806X(93)90268-Y

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Cooked, frozen or chilled whole tails of Norway lobster were either not irradiated or given doses of 1, 2, 3, 4 or 5 kGy using a cobalt 60 source. The cuticle was removed, freeze-dried and ground before determination of the free radical concentration using electron spin resonance (ESR) spectroscopy. The ESR signal strength increased linearly with increasing irradiation dose. In comparison to the chilled samples, cooking before irradiation significantly increased (69%) signal intensity whereas cooking after irradiation decreased (27%) signal strength. Irradiating the samples in the frozen state did not significantly alter the free radical concentration in the cuticle.

引用

页码：367 / 370

页数：4

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