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INFLUENCE OF GAMMA-IRRADIATION AND ICE STORAGE ON FAT OXIDATION IN 3 INDIAN FISH.

Author(s) : GHADI S. V., VENUGOPAL V.

Type of article: Article

Summary

THE INFLUENCE OF LOW-DOSE GAMMA-IRRADIATION (UP TO 5 KILOGRAYS) ON FAT OXIDATION IN SKIN AND FLESH FRACTIONS OF SOME COMMERCIALLY IMPORTANT FISHES (INDIAN MACKEREL, WHITE POMFRET AND SEER) DURING ICE STORAGE WAS EXAMINED. THIOBARBITURIC ACID (TBA) VALUES INCREASED IN BOTH CONTROL AND IRRADIATED FISH PARTICULARLY IN MACKEREL AND SEER MEAT. IN MACKEREL, THE TBA VALUES DECLINED TOWARDS LATER PART OF STORAGE. POMFRET SKIN, BUT NOT MACKEREL AND SEER SKIN, SHOWED RADIATION-INDUCED OXIDATION, WHICH INCREASED FURTHER DURING ICE STORAGE.

Details

  • Original title: INFLUENCE OF GAMMA-IRRADIATION AND ICE STORAGE ON FAT OXIDATION IN 3 INDIAN FISH.
  • Record ID : 1992-1232
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 26 - n. 4
  • Publication date: 1991/08
  • Document available for consultation in the library of the IIR headquarters only.

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