Amino acid and protein changes in tilapia and Spanish mackerel after irradiation and storage

Some amino acids in tilapia decreased while some others increased when subjected to doses up to 10.0 kGy. However, 10 kGy contributed to a significant reduction in all amino acids of Spanish mackerel. Variations in amino acid contents continued during post-irradiation storage with no consistant trend of increase or decrease. SDS-PAGE of protein from both fish showed 27 bands of subunits with MW < 14.0-94.0 KD. Isoelectric focusing patterns of sarcoplasmic protein of unirradiated and irradiated fish showed no change in the number of bands, while some changes were observed in the intensities of the anodic and cathodic bands depending on isoelectric points (pIs). (C) 1998 Elsevier Science Ltd. All rights reserved.