원문정보
Effect of Gamma Irradiation on the Microbial Safety and Biological Activities of Tuna Cooking Juices
초록
영어
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.
목차
1. 서론
2. 재료 및 방법
2.1. 실험 재료 및 감마선 조사
2.2. 오염 미생물군 측정
2.3. DPPH 라디칼 소거능 측정
2.4. Tyrosinase 저해 활성 측정
2.5. 고혈압 저해 효과 측정
2.6. 통계 분석
3. 결과 및 고찰
3.1. 참치 자숙액의 감마선 조사에 따른 총균수 변화
3.2. 항산화 활성 평가
3.3. Tyrosinase 저해 활성 평가
3.4. 고혈압 저해 효과 측정
4. 결론
References