NUTRITIVE VALUE OF FISH.<sup>a</sup> II. BIOTIN, FOLIC ACID, PANTOTHENIC ACID, and FREE AMINO ACIDS OF VARIOUS SALT‐WATER SPECIES

Loughlin, M. E.; Teeri, A. E.

doi:10.1111/j.1365-2621.1960.tb00357.x

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1974

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“…This is in agreement with the observation made by Loughlin and Teen (1960). The observed increase of some free amino acids in dehydro-irradiated shrimp could be due to breakdown of proteins.…”

Section: Discussionsupporting

confidence: 93%

Nutritional and Compositional Changes in Dehydro‐irradiated Shrimp

Srinivas

Vakil

Sreenivasan

1974

Journal of Food Science

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S Nutritional and compositional changes in dehydro‐irradiated shrimp have been studied and compared with those in samples processed by conventional procedures. No changes in proximate constituents are observed due to radiation treatment, though blanching causes some loss in total proteins. Losses in B vitamins due to radiation are much less than those due to blanching and partial drying. Radiation‐induced losses can be minimized by packing the samples in vacuum or nitrogen atmosphere prior to irradiation. A progressive loss up to 22% of B vitamins is observed in processed shrimp during 3 months storage at ambient temperature. No losses in total amino acids or in available lysine are observed in irradiated samples, while thermal treatment results in some losses. In vitro enzymic digestibility of shrimp protein is increased by radiation treatment.

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Section: Discussionsupporting

confidence: 93%