Journal of Radiation Industry (방사선산업학회지)

Korean Society of Radiation Industry (한국방사선산업학회)
권호 표지

Study on the Physiological Activities of Gamma-irradiated Seafood Cooking Drips

감마선 조사에 의한 수산 자숙액의 생리활성에 대한 연구

  • Jo, Eu-Ri (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Yeon-Joo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Sung, Nak-Yun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Jung, Pil-Moon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Yohan (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Yeoun (Department of Horticultural Science, Chonbuk National University) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 조으리 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김연주 (한국원자력연구원 정읍방사선과학연구소) ;
  • 최종일 (한국원자력연구원 정읍방사선과학연구소) ;
  • 성낙윤 (한국원자력연구원 정읍방사선과학연구소) ;
  • 정필문 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소) ;
  • 윤요한 (한국원자력연구원 정읍방사선과학연구소) ;
  • 이주연 (전북대학교 농업생명과학대학원 원예학과) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • Received : 2010.01.29
  • Accepted : 2010.02.23
  • Published : 2010.03.30

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Abstract

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lots of proteins, carbohydrates, and other functional materials. This study was conducted to investigate the effect of gamma irradiation on the biological activities of seafood cooking drips. When the cooking drips of Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus were irradiated, the antioxidant activities, whitening effect, and angiotensin I converting enzyme inhibition activity of the ethanol extract from seafood cooking drips were all increased by gamma irradiation. This was because of the increased extraction efficiency of available compounds by irradiation. These results suggested that the seafood cooking drips, wasted as by-products, can be used as functional compounds with gamma irradiation treatment.

Keywords

Acknowledgement

Supported by : 한국원자력연구원