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A technique for the detection of low dose γ‐irradiation in cooked dutch shrimp (Crangon crangon) by disc protein patterns
Author(s) -
Adriaanse A.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220917
Subject(s) - crangon crangon , shrimp , irradiation , food science , biology , chemistry , decapoda , crustacean , fishery , physics , nuclear physics
Cooked and peeled shrimps were irradiated under air at levels of 50, 100 and 300 krad. Disc patterns of salt‐extracted proteins of these samples showed a series of radio‐characteristic effects. Based on these effects, a method for the detection of low dose irradiation has been developed. In addition, the applied dose can be estimated.