Journal
FOOD RESEARCH INTERNATIONAL
Volume 42, Issue 1, Pages 216-220Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2008.10.010
Keywords
Cold-smoked salmon; Electron-beam irradiation; Raman spectroscopy
Categories
Funding
- Ministerio de Educacion y Ciencia (Spain) [AGL2007-65235-C02-02]
- CARNISENUSA [CSD2007-00016]
- Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)
- Comunidad de Madrid [CPE03-012-C3-02]
- TEMINYSA [S-0505/AGR-0314]
- JAE-postdoctoral Program
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Raman spectroscopy studies have been carried out to determine the effect of electron-beam irradiation on cold-smoked salmon. Vacuum packed samples were electron-beam irradiated at doses between 0 and 8 kGy. The irradiation at 8 kGy originated modifications on the protein secondary structure with a decrease (p < 0.05) in alpha-helix and the concomitant increase (p < 0.05) in beta-sheet, turns and unordered content. Irradiation ( >= 1 kGy) provokes a decrease of 1518 cm(-1) band intensity of cold-smoked salmon indicating that the treatment could produce a decrease of carotenoid content. (C) 2008 Elsevier Ltd. All rights reserved.
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