Effects of γ-irradiation and cooking on vitamins B6 and B12 in grass prawns (Penaeus monodon) |
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Authors: | L.-B. Hau M.-S. Liew |
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Abstract: | The effects of irradiation doses, irradiation temperature and a combined treatment of irradiation and cooking on the vitamin B6 and B12 contents of grass prawns have been studied. Grass prawns were irradiated at refrigerated (4°C) or frozen (-20°C) temperatures with different doses. A domestic cooking procedure was followed after irradiation. The changes in vitamins B6 and B12 of both raw and cooked grass prawns were evaluated. Results showed no significant changes of vitamin B6 and B12 in grass prawns with a radiation dose up to 7 kGy at either 4°C or -20°C. Irradiation at 4°C caused more destruction of vitamin B12 but not vitamin B6 than did irradiation at -20°C in grass prawns. There was significant destruction of both vitamins B6 and B12 in unirradiated samples during cooking. The introduction of the irradiation process before cooking had no effect on either vitamin. These results indicate that the loss of vitamins B6 and B12 in the combined treatments was caused mainly by thermal destruction. |
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Keywords: | Radiation gamma irradiation radiolysis grass prawn shrimp vitamin B6 vitamin B12 |
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