ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb08475.x
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