The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process

被引：73

作者：

Erkan, Nuray ^{[1
]}

Oezden, Oezkan ^{[1
]}

机构：

[1] Istanbul Univ, Dept Seafood Proc & Qual Control, Fac Fisheries, TR-34470 Laleli Istanbul, Turkey

来源：

RADIATION PHYSICS AND CHEMISTRY | 2007年 / 76卷 / 10期

关键词：

aqua cultured fish; gamma irradiation; fatty acid; amino acid;

D O I：

10.1016/j.radphyschem.2007.01.005

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Aqua cultured fish (sea bream) were irradiated by Cobalt-60 at commercial irradiation facility at dose of 2.5 and 5 kGy at 2-4 degrees C. The proximate composition, fatty acid and amino acid composition changes of irradiated aqua cultured sea bream (Sparus aurata) of Aegean Sea were investigated. Total saturated (28.01 %) and total monounsaturated (28.42%) fatty acid contents of non-irradiated decreased content of 27.69-27.97% for 2.5 kGy irradiated groups and increased content of 28.33-28.56% for 5 kGy irradiated groups after irradiation process. Total polyunsaturated fatty acid content for irradiated samples was lower than that of non-irradiated samples. Aspartic acid, glutamic acid, serine, glycine, arginine, alanine, tyrosine, cystine, tryptophan, lysine and proline contents for 2.5 and 5 kGy irradiated sea bream are significantly different (p < 0.05). (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1636 / 1641

页数：6

共 45 条

[1] INFLUENCE OF IONIZING-RADIATION ON THE FATTY-ACID COMPOSITION OF HERRING FILLETS [J].