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Título: | Raman spectroscopic study of electron-beam irradiated cold-smoked salmon |
Autor: | Herrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Ordóñez, J. A.; Hoz, L. de la; Cambero, M. Isabel | Palabras clave: | Electron-beam irradiation Cold-smoked salmon Raman spectroscopy |
Fecha de publicación: | 2009 | Editor: | Elsevier | Citación: | Food Research International 42: 216- 220 (2009) | Resumen: | 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 α-helix and the concomitant increase (p < 0.05) in β-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. © 2008 Elsevier Ltd. All rights reserved. | URI: | http://hdl.handle.net/10261/113617 | DOI: | 10.1016/j.foodres.2008.10.010 | Identificadores: | doi: 10.1016/j.foodres.2008.10.010 issn: 0963-9969 |
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