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Raman spectroscopic study of electron-beam irradiated cold-smoked salmon |
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| Authors: | AM Herrero P Carmona JA Ordóñez L de la Hoz MI Cambero |
| Affiliation: | 1. Instituto del Frío (CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain;2. Instituto de Estructura de la Materia (CSIC), Serrano 121, 28006 Madrid, Spain;3. Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain |
| Abstract: | 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. |
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