EFFECTS OF PRESERVATION BY GAMMA-IRRADIATION ON THE NUTRITIONAL QUALITY OF AUSTRALIAN FISH

被引：12

作者：

ARMSTRONG, SG ^{[1
]}

WYLLIE, SG ^{[1
]}

LEACH, DN ^{[1
]}

机构：

[1] UNIV WESTERN SYDNEY,CTR BIOSTRUCT & BIOMOLEC RES,RICHMOND,NSW 2753,AUSTRALIA

来源：

FOOD CHEMISTRY | 1994年 / 50卷 / 04期

关键词：

D O I：

10.1016/0308-8146(94)90203-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Gamma-irradiation preservation of two species of Australian marine fish (Black Bream and Redfish) resulted in no significant changes in their fatty-acid compositions, even when performed at up to three times the commonly recommended maximum dose for fish. Vitamin E loss was evident in some fillets but could not be correlated with the treatment dosage. All irradiated fillets were found to have vitamin E contents above the levels believed to be desirable for human consumption, relative to the amounts of accompanying polyunsaturated fatty acids.

引用

页码：351 / 357

页数：7

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