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Impacts of gamma radiation on nutritional components of minimal processed cultured sea bass (Dicentrarchus labrax) | ||
| Iranian Journal of Fisheries Sciences | ||
| مقاله 7، دوره 9، شماره 2، مرداد 2010، صفحه 265-278 اصل مقاله (200.21 K) | ||
| شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114072 | ||
| نویسندگان | ||
| Ö. Özden* ؛ N. Erkan | ||
| چکیده | ||
| Eviscerated sea bass, Dicentrarchus labrax were irradiated by Cobalt-60 at commercial irradiation facility at dose of 2.5 and 5 kGy at 2–4°C. The influences of the irradiation on proximate, fatty acid and amino acid composition in cultured sea bass were investigated. Significant differences (P < 0.0.5) were found between non-irradiated and irradiated sea bass in terms of moisture, protein, fat, ash and carbohydrate contents. Total saturated and total monounsaturated fatty acid contents were 27.97-24.72% for non-irradiated sea bass respectively. The amonts of these two fatty acids in irradiated samples increased to 28.18-25.75% for 2.5 kGy and 29.08-28.54% for 5 kGy. Total polyunsaturated fatty acid content for irradiated samples was higher than non- irradiated samples. Aspartic acid, glutamic acid, asparagines, histidine, serine, glycine, arginine, alanine, tyrosine, cystine, methionine, lysine, hydroxyproline and proline contents for 2.5 and 5 kGy irradiated sea bass were significantly different (P < 0.05). | ||
| کلیدواژه‌ها | ||
| Fish؛ Gamma Irradiation؛ Fatty acid؛ Amino acid؛ Proximate composition | ||
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آمار تعداد مشاهده مقاله: 134 تعداد دریافت فایل اصل مقاله: 130 |
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