Kf. Lee et Lb. Hau, EFFECT OF GAMMA-IRRADIATION AND POSTIRRADIATION COOKING ON THIAMINE, RIBOFLAVIN AND NIACIN CONTENTS OF GRASS PRAWNS (PENAEUS-MONODON), Food chemistry, 55(4), 1996, pp. 379-382
To determine the nutritional changes of grass prawns during ionizing r
adiation processing, the effects of irradiation doses, irradiation tem
peratures and the combined treatment of irradiation and cooking on thi
amine, riboflavin and niacin contents of grass prawns were studied. Gr
ass prawns were irradiated with different doses at refrigerated (4 deg
rees C) or frozen (-20 degrees C) temperatures. A domestic cooking pro
cedure then followed irradiation. Our results indicate that radiation
and post-irradiation cooking result in different changes in the vitami
n contents. The loss of thiamine increased with the increase of irradi
ation doses and temperatures. In contrast, no significant changes were
observed in either riboflavin or niacin even after irradiation doses
were administered up to 7 kGy at 4 or -20 degrees C. Moreover, signifi
cant destruction of thiamine occurred and there was no change in ribof
lavin or niacin after post-irradiation cooking. The total loss of thia
mine after the combined treatments appears to be simply the sum of the
individual losses produced by the two treatments respectively. (C) 19
96 Elsevier Science Ltd.