**10. Fish and seafood**

Our research evaluated heat-stable protein that was secluded and processed with gamma radiation at 0, 1, 3, 5, 7, and 10 kGy in a requirement of solution (1 mg/ml) and fresh shrimp was irradiated too. The IgE-linking fee was decreased with an increasing dose. The principal allergenic protein was gone and the vestiges induced from coagulation showed up at a higher molecular weight zone as evidenced by a special test. The same results were received on proteins extracted from irradiated shrimp studied by Byun et al. [27].

Investigations on glutamic oxaloacetic transaminase, glutamic pyruvate transaminase, and rhodanese of both unirradiated and irradiated chub mackerel (*Rastrelliger neglectus*) have been carried out by Sofyan and Soedigdo [28]. They can be proved that glutamic oxaloacetic transaminase and glutamic pyruvate transaminase were more susceptible toward irradiation as compared to rhodanese. An irradiation dose of 4 kGy was able to inactivate glutamic oxaloacetic transaminase, glutamic pyruvate transaminase, and rhodanese for ca 50, 44, and 36%, respectively. Evidently, transaminase- as well as rhodanese-specific activities to spoiled fish were significantly lower (*P* ≤ 0.01) than those of fresh fish. The residual glutamic oxaloacetic transaminase-, glutamic pyruvate transaminase-, and rhodanese-specific activities in spoiled fish were found to be about 35, 41, and 22%, respectively.
