Radiation induced lipid oxidation in fish.
Oxidative rancidity in herring and redfish was studied as a function of the applied irradiation dose, the storage time and storage temperature and the packaging conditions.--Measurements of the TBA (thiobarbituric acid) value and the peroxide value were used to evaluate the degree of oxidation of lipids, and were related with sensory scores.--Especially for the fatty fish species (herring) irradiation accelerated lipid oxidation and induced oxidative rancidity. Irradiation of vacuum-packed herring fillets and subsequent storage at +2 degrees C seems to be an interesting process. For the experiments conducted on a semi-fatty fish (redfish), oxidative rancidity was never the limiting factor for organoleptic acceptability.
D000818:Animals; D003080:Cold Temperature; D005396:Fish Products / Q000032:analysis / Q000528:radiation effects* / Q000592:standards; D005514:Food Irradiation / Q000009:adverse effects; D005628:Frozen Foods; D050356:Lipid Metabolism; D008055:Lipids / Q000032:analysis; D010084:Oxidation-Reduction / Q000528:radiation effects; D010545:Peroxides / Q000032:analysis; D013045:Species Specificity; D013997:Time Factors
D008055:Lipids; D010545:Peroxides