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http://dx.doi.org/10.7841/ksbbj.2012.27.4.222

Effect of Gamma Irradiation on the Microbial Safety and Biological Activities of Tuna Cooking Juices  

Byun, Myung-Woo (Department of Culinary Nutrition, Woosong University)
Publication Information
KSBB Journal / v.27, no.4, 2012 , pp. 222-226 More about this Journal
Abstract
In this study, the effect of gamma irradiation on the microbial contamination and biological activities of tuna cooking juices was investigated. Tuna cooking juice was by-produced during the canning processing, and had various functional components. But, it was shown that the tuna cooking juice was seriously contaminated. Gamma irradiation effectively reduced the microbial population in tuna cooking juice. Also, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, tyrosinse inhibitory activity, and ACE inhibitory activity of tuna cooking juices were all increased as a result of gamma irradiation. These results suggest that wasted tuna cooking juices can be used as a functional component in the food and cosmetic industries if the irradiation technology were applied.
Keywords
tuna cooking juice; gamma irradiation microbial contamination; biological activities;
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Times Cited By KSCI : 7  (Citation Analysis)
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