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Related Experiment Videos

Radiation induced lipid oxidation in fish

F Snauwaert, P Tobback, E Maes

    Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
    |May 26, 1977
    PubMed
    Summary

    Irradiation accelerates lipid oxidation in fatty fish like herring, leading to rancidity. Vacuum-packing herring and storing at 2°C shows promise for preserving quality.

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    Area of Science:

    • Food Science
    • Food Preservation
    • Seafood Technology

    Background:

    • Oxidative rancidity affects the shelf-life and quality of fish products.
    • Understanding lipid oxidation is crucial for developing effective preservation methods.

    Purpose of the Study:

    • To investigate the impact of irradiation dose, storage conditions, and packaging on oxidative rancidity in herring and redfish.
    • To evaluate the effectiveness of irradiation as a preservation technique for fish.

    Main Methods:

    • Assessed lipid oxidation using thiobarbituric acid (TBA) and peroxide value.
    • Correlated objective oxidation measurements with sensory panel scores.
    • Examined effects of varying irradiation doses, storage times, temperatures, and packaging types.

    Main Results:

    • Irradiation significantly accelerated lipid oxidation and induced rancidity in herring (fatty fish).
    • Vacuum-packed herring fillets stored at +2°C showed promising results.
    • Oxidative rancidity was not the primary factor limiting acceptability in redfish (semi-fatty fish).

    Conclusions:

    • Irradiation can enhance lipid oxidation in fatty fish, necessitating careful control of processing and storage conditions.
    • Vacuum packaging combined with refrigeration is a viable strategy for irradiated herring.
    • The impact of oxidative rancidity varies between fish species with different fat content.

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