In this study, the effect of gamma irradiation on the microbial contamination and biological activities of tuna cooking juices was investigated. Tuna cooking juice was by-produced during the canning processing, and had various functional components. But, it was shown that the tuna cooking juice was seriously contaminated. Gamma irradiation effectively reduced the microbial population in tuna cooking juice. Also, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, tyrosinse inhibitory activity, and ACE inhibitory activity of tuna cooking juices were all increased as a result of gamma irradiation. These results suggest that wasted tuna cooking juices can be used as a functional component in the food and cosmetic industries if the irradiation technology were applied.
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이 논문을 인용한 문헌 (1)
Kang, Bo-Kyeong ; Kim, Koth-Bong-Woo-Ri ; Ahn, Na-Kyung ; Choi, Yeon-Uk ; Kim, Min-Ji ; Bark, Si-Woo ; Pak, Won-Min ; Kim, Bo-Ram ; Park, Ji-Hye ; Bae, Nan-Young ; Ahn, Dong-Hyun 2014. "Immuno-stimulating Activities of Skipjack Tuna Katsuwonus pelamis Cooking Juice Concentrates on Mouse Macrophages and Spleen Cells" 한국수산과학회지 = Korean journal of fisheries and aquatic sciences, 47(6): 776~784