Influence of ionizing radiation on the fatty acid composition of herring fillets

Radiation Processing to Improve the Quality of Fishery Products

“…As pointed out by Otwell, 211 the variations in quality of fishery products arise from (1) unlike all other major food supplies, the production of seafoods cannot be directly controlled, enhanced, or accurately predicted; (2) there is unusual diversity in the harvest, fishing techniques, product forms, and in the industry itself, segments of the industry from vessel to processing line differing according to species, production volume, and location. For each species and processing firm, there can be a variety of final product forms that include cooked, sterilized, whole, pickled, salted, smoked, breaded, minced etc.…”

“…230 Gamma irradiation at 50 kGy of vacuum-packed herring fillets at 0°C did not affect the proportion of polyunsaturated fatty acids. 2 Hau et al 115 examined the effect of irradiation at 10 kGy on the linoleic and linolenic acid contents of grass prawns. Irradiation caused a 16% decrease in linoleic acid content, whereas linolenic acid was not affected significantly.…”

“…These include (1) initial quality of the fish (intrinsic quality), that is, the quality at the time of the catch, depending on species, size, sex, composition, etc. ; (2) quality, influenced by the handling conditions starting from harvest, on-board handling, icing, etc. ; and (3) the microbial quality.…”

Stability of lipids and fatty acids in frozen and gamma irradiated Patagonian toothfish (Dissostichus eleginoides) from the Southwestern Atlantic

“…These changes, detected immediately after irradiation, were not consistent with those occurring during storage at 2 AE 2 C for 20 days. Treatment of vacuum-packed herring fillets with 50 kGy at 0 C did not cause a significant decrease in relative quantities of SFA, MUFA and PUFA (Adam, Paul, & Ehlermann, 1982). Specifically, the fatty acids 20:5 and 22:6 were not affected by gamma rays, even after storage at 0 C for 28 days.…”

Changes of Fatty Acid Profile During Gamma Irradiation of Rainbow Trout (Oncorhynchus mykiss) Fillets

“…They found that Palmitic acid (16:0) in total Saturated Fatty Acids (SFAs) and oleic acids (18:1 n-9) in monounsaturated fatty acids (MUFAs) were the most abundant FAs and significant differences were observed between fish species. Gamma irradiation at 50 kGy of vacuum-packed herring fillets at 0 1C did not affect the proportion of polyunsaturated fatty acids (Adam et al, 1982). Recently, Kalyoncu et al (2012) were studied on the seasonal fluctuations of fatty acid compositions of rainbow trout and ω3/ω6 fatty acids ratio of this fish species.…”