THE DISCOLORATION OF FATTY MATERIALS BY $gamma$-RAY IRRADIATION-- PRELIMINARY REPORT

Journal Article · Wed Nov 01 04:00:00 EST 1961 · J. Tokyo Univ. Fisheries

OSTI ID:4750183

Okada, I; Kihuchi, T; Hirano, T; Kitano, T

In order to explore the theory that discoloration, which is accompanied by flavor deterioration, may be caused by the action of gamma rays on fats in fish products, mixtures of fats' and amino acids were exposed to 5 x 10/sup 5/, 2 x 10/sup 6/, and 5 x 10/sup 6/ r from a 1000-C Co/sup 60/ source. A distinct discoloration occurred when oleic acid, a prominent component of fish fats, was irradiated in the presence of certain amino acids and enhanced by subsequent incubation at 37 deg C. The degree of discoloration increased with the amino acid concentration and the dosage received. Several amino acids, such as histidine, methionine, and threonine, also turned yellow in the absence of fats or fatty acids whose color was greatly intensified by subsequent incubation for 48 hr at 37 deg C. Comparative discoloration tests made for stearic and oleic acid and fin whale and soybean oil showed various degrees of discoloration when irradiated in the presence of amino acids. It was established that for fish fats, histidine and istamine were the agents mainly responsible for discoloration. (P.C.H.)

• Research Organization: Originating Research Org. not identified
• NSA Number: NSA-17-014341
• OSTI ID: 4750183
• Journal Information: J. Tokyo Univ. Fisheries, Journal Name: J. Tokyo Univ. Fisheries Vol. Vol: 47
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

AMINO ACIDS
CHEMISTRY
COBALT 60
COLOR
ESTERS
FISH
GAMMA SOURCES
HISTAMINE
HISTIDINE
IRRADIATION
ODOR
OILS
OLEIC ACID
ORGANIC ACIDS
RADIATION CHEMISTRY
RADIATION DOSES
SOYBEAN OIL