The γ‐irradiation and heating of Kamaboko, a staple fish meat cake in Japan, resulted in the formation of free radicals (g = 2.0030 ∼ 2.0049) measurable at a room temperature by an electron spin resonance spectrometer. These free radicals were retained in protein mainly and increased with rise of dose of γ‐ray or temperature. The radical productivity of amino acid by heating was high in L‐lysine, L‐tryptophan and L‐phenylalanine. Among them L‐lysine displayed the greatest amount of radical formation.
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UCHIYAMA et al. (1979) studied this question.
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