Lb. Hau et Ms. Liew, EFFECTS OF GAMMA-IRRADIATION AND COOKING ON VITAMIN-B(6) AND VITAMIN-B(12) IN GRASS PRAWNS (PENAEUS-MONODON), Radiation physics and chemistry, 42(1-3), 1993, pp. 297-300
Citations number
17
Categorie Soggetti
Nuclear Sciences & Tecnology","Chemistry Physical","Physics, Atomic, Molecular & Chemical
The effects of irradiation doses, irradiation temperature and a combin
ed treatment of irradiation and cooking on the vitamin B6 and B12 cont
ents of grass prawns have been studied. Grass prawns were irradiated a
t refrigerated (4-degrees-C) or frozen (-20-degrees-C) temperatures wi
th different doses. A domestic cooking procedure was followed after ir
radiation. The changes in vitamins B6 and B12 of both raw and cooked g
rass prawns were evaluated. Results showed no significant changes of v
itamin B6 and B12 in grass prawns with a radiation dose up to 7 kGy at
either 4-degrees-C or -20-degrees-C. Irradiation at 4-degrees-C cause
d more destruction of vitamin B12 but not vitamin B6 than did irradiat
ion at -20-degrees-C in grass prawns. There was significant destructio
n of both vitamins B6 and B12 in unirradiated samples during cooking.
The introduction of the irradiation process before cooking had no effe
ct on either vitamin. These results indicate that the loss of vitamins
B6 and B12 in the combined treatments was caused mainly by thermal de
struction.