Radioinduced alterations in some natural pigments of some food products
Book
·
OSTI ID:4349485
From international colloquium: the identification of irradiated foodstuffs; Karlsruhe, Germany (24 Oct 1973). Carotenoids, myoglobin, and chlorophylls are three widespread pigment groups of food. The influence of gamma radiation on those pigments is summarized. The influence of radurization on the carotenoids in Belgian shrimp and salmon species is discussed. The stability of those pigments in vivo is compared to the stability of BETA -carotene and canthaxanthin in modcl systems. The radioinduced alterations in myoglobins are also dealt with. Results on the influence of the presence of oxygen and/or phosphates on the forniation of MetMb are reported. It was concluded that radiopasteurization of meat may be employed without significant changes in the meat color characteristics, in contrast to heat pasteurization. The influence of gamma radiation on chlorophylls in peas is also considered. Chlorophyll b proved to be more stable than chlorophyll a. (GE)
- Research Organization:
- Univ., Louvain, Belgium
- NSA Number:
- NSA-29-018160
- OSTI ID:
- 4349485
- Country of Publication:
- Germany
- Language:
- English
Similar Records
Influence of gamma irradiation on the stability of natural pigments in food
Effect of gamma-irradiation on free fatty acids
ESR as a tool for the identification of irradiated material
Technical Report
·
Fri Dec 31 23:00:00 EST 1971
·
OSTI ID:4405513
Effect of gamma-irradiation on free fatty acids
Book
·
Sun Dec 31 23:00:00 EST 1972
·
OSTI ID:4319788
ESR as a tool for the identification of irradiated material
Book
·
Sun Dec 31 23:00:00 EST 1972
·
OSTI ID:4324571
Related Subjects
*FOOD-- RADIOPRESERVATION
CAROTENOIDS-- SALMON-- SHRIMP
GAMMA RADIATION CHLOROPHYLL-- PEAS
IRRADIATION-- MEAT-- MYOGLOBIN-- OXYGEN-- PASTEURIZATION-- PHOSPHATES
N40300* --Chemistry--Radiation Chemistry
N47321 --Isotope & Radiation Source Technology--Radiation Sources--Industrial Uses--Food Processing
N48320 --Life Sciences--Radiation Effects on Microorganisms--Food Preservation
CAROTENOIDS-- SALMON-- SHRIMP
GAMMA RADIATION CHLOROPHYLL-- PEAS
IRRADIATION-- MEAT-- MYOGLOBIN-- OXYGEN-- PASTEURIZATION-- PHOSPHATES
N40300* --Chemistry--Radiation Chemistry
N47321 --Isotope & Radiation Source Technology--Radiation Sources--Industrial Uses--Food Processing
N48320 --Life Sciences--Radiation Effects on Microorganisms--Food Preservation