The effects of gamma-irradiation on the components of boiled water extractives of sardine.

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The effects of gamma-irradiation (0.5-5.0 kGy) on micro-components, odor and taste of boiled water extractives of sardineand its two times diluted extractives were examined.<BR>The irradiation of both extractives with 2.0 kGy was slightly weaker in fishy odor than that of unirradiated controls by Scheffe's period method (Fig.1).<BR>No increase and decrease of odor (ether like and sulfury), amino acid content (Table1), carbonyl compounds (acetaldehyde, propylaldehyde, n-butylaldehyde and iso-valeraldehyde), crudeprotein, and pH of both extractives by irradiation were almost recognized.<BR>Hydrogen sulfide and dimethyl disulfide in volatile sulfur compounds in the extractives slightly increased with an increase of irradiation dose, and methyl mercaptan decreased with 1.5 and 2.0 kGy (Fig.2). From the results and the results of decrease of methionine in the extractives by irradiation, radiolytic pathway: methionine → methyl mercaptan → dimethyl disulfide was estimated.
日本食品照射研究協議会の論文