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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.8
- 수록면
- 222 - 226 (5page)
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초록· 키워드
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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
Abstract
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론
References
참고문헌 (20)
참고문헌 신청
1. [학술지(정기간행물)] - Choi, J / 2011 / Physiological properties of tuna cooking drips hydrolysate prepared with gamma irradiation / Process Biochem 46 : 1875 ~ 1878
2. [학술지(정기간행물)] - Je, J. Y / 2007 / Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzyme hydrolysis / Process Biochem 42 : 840 ~ 846
5. [단행본] - Ebitani, K. T. O / 1992 / Development of Taurine Collection Technology from Sardine Cooking Wastes, In National Conference Materials for Fisheries Utilization and Processing / Central Fisheries Institute : 81 ~ 90
6. [학술지(정기간행물)] - Kim, W. J / 1994 / A study exploiting raw material of seasoning by using fish and shells. 1. On composition of seasoning material in cooking by-product / Bull. Korean Fish Soc 27 : 259 ~ 264
7. [학술지(정기간행물)] - Thayer, D. W / 1990 / Food irradiation: Benefits and concerns / J. Food Quality 13 : 147 ~ 169
2. [학술지(정기간행물)] - Je, J. Y / 2007 / Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzyme hydrolysis / Process Biochem 42 : 840 ~ 846
5. [단행본] - Ebitani, K. T. O / 1992 / Development of Taurine Collection Technology from Sardine Cooking Wastes, In National Conference Materials for Fisheries Utilization and Processing / Central Fisheries Institute : 81 ~ 90
6. [학술지(정기간행물)] - Kim, W. J / 1994 / A study exploiting raw material of seasoning by using fish and shells. 1. On composition of seasoning material in cooking by-product / Bull. Korean Fish Soc 27 : 259 ~ 264
7. [학술지(정기간행물)] - Thayer, D. W / 1990 / Food irradiation: Benefits and concerns / J. Food Quality 13 : 147 ~ 169
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UCI(KEPA) : I410-ECN-0101-2014-400-002403237