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CHANGES IN LIPID COMPOSITION OF IRRADIATED INDIAN MACKEREL (RASTRELLIGER CANAGURTA) DURING REFRIGERATED STORAGE.

Author(s) : KRISHNOJI-RAO B. Y., BANDYOPADHYAY C.

Type of article: Article

Summary

CHANGES IN THE LIPID CONSTITUENTS OF NON-IRRADIATED AND GAMMA IRRADIATED INDIAN MACKEREL WERE INVESTIGATED WITH A VIEW TO ASCERTAINING OXIDISING PRODUCTS DURING STORAGE AT ICE TEMPERATURE [273-275 K (0-2 DEG C)AND AT 283 K (10 DEG C). AN EXTENSION IN SHELF LIFE OF 28 DAYS IN THE CASE OF ICE STORED IRRADIATED MACKEREL AND 15 DAYS IN THE CASE OF 283 K STORED IRRADIATED MACKEREL WAS OBTAINED. THE CONTENT OF POLYUNSATURATED FATTY ACIDS WAS MUCH LESS THAN THAT REPORTED FOR ATLANTIC MACKEREL. THERE WAS AN INCREASE IN PEROXIDE VALUE AND FREE FATTY ACID CONTENT ALONG WITH A DECREASE IN POLYUNSATURATED FATTY ACIDS DURING STORAGE AT ICE TEMPERATURE AND AT 283 K. THE CHANGES OBSERVED IN PHYSICO-CHEMICAL CHARACTERISTICS OF MUSCLE LIPID OF IRRADIATED MACKEREL WERE FOUND TO BE PARALLEL WITH THOSE OF NON-IRRADIATED SAMPLES.

Details

  • Original title: CHANGES IN LIPID COMPOSITION OF IRRADIATED INDIAN MACKEREL (RASTRELLIGER CANAGURTA) DURING REFRIGERATED STORAGE.
  • Record ID : 1982-2009
  • Languages: German
  • Source: Fleischwirtschaft - vol. 62 - n. 2
  • Publication date: 1982/02
  • Document available for consultation in the library of the IIR headquarters only.

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