Effects of Gamma Irradiation on the Content of Riboflavin in Egg Powder and Niacin in Chicken Breast
2005
Kim, S.H. (Chungnam National University, Daejeon, Republic of Korea) | Yook, H.S. (Chungnam National University, Daejeon, Republic of Korea) | Byun, M.W. (Advanced Radiation Technology Institute, Jeongeup, Republic of Korea) | Chung, Y.J. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected]
Not enough data on nutritional change of foods by gamma irradiation are accumulated. It is known that amounts and digestibility of macronutrients such as carbohydrates, proteins and lipids are not significantly altered by irradiation treatment. However, among micronutrients, vitamins are known to be susceptible to irradiation. This study was conducted to investigate the change of contents of riboflavin in egg powder and niacin in chicken breast. By irradiation of 5 and 10 kGy, riboflavin contents of egg powder were respectively reduced to 80.18% and 84.80% of non-irradiated sample, and niacin contents in chicken breast were reduced to 85.30% and 92.60%, respectively.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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