[Influence of gamma-rays on the general acidity and the water-soluble fatty acids of swine and cattle fats].
Studied were the changes in the total acidity and the amount of the water-soluble fatty acids in bovine and swine fats following the irradiation with gamma-rays. The treatment was effected by means of a 60Co source at 12--15 degrees C. The samples were kept at temperatures ranging from 2 to 4 degrees C, and from --18 to --20 degrees C in the course of 45 and 90 days, resp., being irradiated in the presence and absence of oxygen at rates of from 0.1 up to 2.0 Mrad. Results showed that gamma-treated at the rate of up to 2.00 Mrad produces no effect on the changes observed with the total acidity and the changes taking place during storage. The changes of the water-soluble fatty acids in the presence of oxygen, the type of fat, the temperature value, and the period of storage. The higher the irradiation rates used the greater the changes and shorter the time they need to take place. The presence of oxygen also proved of substantial importance for the changes in the amount of the watersoluble fatty acids. Bovine fats proved more sensitive to the changes referred to than swine fats.
D000818:Animals; D002417:Cattle; D003037:Cobalt Radioisotopes; D004307:Dose-Response Relationship, Radiation; D005223:Fats / Q000032:analysis / Q000528:radiation effects*; D005227:Fatty Acids / Q000032:analysis / Q000528:radiation effects*; D005514:Food Irradiation; D005720:Gamma Rays; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000528:radiation effects*; D010100:Oxygen; D011830:Radiation Effects; D013552:Swine; D013696:Temperature; D013997:Time Factors
D003037:Cobalt Radioisotopes; D005223:Fats; D005227:Fatty Acids; D010100:Oxygen
Vliianie na gamma-l'chite v'rkhu obsnchata kiselinnost i v'v voda mastni kiselini v svinskite i govezhdite tl'stini