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Özden, Ö., Erkan, N.. (1389). Impacts of gamma radiation on nutritional components of minimal processed cultured sea bass (Dicentrarchus labrax). سامانه مدیریت نشریات علمی, 9(2), 265-278. doi: 10.22092/ijfs.2018.114072
Ö. Özden; N. Erkan. "Impacts of gamma radiation on nutritional components of minimal processed cultured sea bass (Dicentrarchus labrax)". سامانه مدیریت نشریات علمی, 9, 2, 1389, 265-278. doi: 10.22092/ijfs.2018.114072
Özden, Ö., Erkan, N.. (1389). 'Impacts of gamma radiation on nutritional components of minimal processed cultured sea bass (Dicentrarchus labrax)', سامانه مدیریت نشریات علمی, 9(2), pp. 265-278. doi: 10.22092/ijfs.2018.114072
Özden, Ö., Erkan, N.. Impacts of gamma radiation on nutritional components of minimal processed cultured sea bass (Dicentrarchus labrax). سامانه مدیریت نشریات علمی, 1389; 9(2): 265-278. doi: 10.22092/ijfs.2018.114072

Impacts of gamma radiation on nutritional components of minimal processed cultured sea bass (Dicentrarchus labrax)

Iranian Journal of Fisheries Sciences
مقاله 7، دوره 9، شماره 2، مرداد 2010، صفحه 265-278    اصل مقاله (200.21 K)
شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114072
نویسندگان
Ö. Özden* ؛ N. Erkan
چکیده
  Eviscerated sea bass, Dicentrarchus labrax were irradiated by Cobalt-60 at commercial irradiation facility at dose of 2.5 and 5 kGy at 2–4°C. The influences of the irradiation on proximate, fatty acid and amino acid composition in cultured sea bass were investigated. Significant differences (P < 0.0.5) were found between non-irradiated and irradiated sea bass in terms of moisture, protein, fat, ash and carbohydrate contents. Total saturated and total monounsaturated fatty acid contents were 27.97-24.72% for non-irradiated sea bass respectively. The amonts of these two fatty acids in irradiated samples increased to 28.18-25.75% for 2.5 kGy and 29.08-28.54% for 5 kGy. Total polyunsaturated fatty acid content for irradiated samples was higher than non- irradiated samples. Aspartic acid, glutamic acid, asparagines, histidine, serine, glycine, arginine, alanine, tyrosine, cystine, methionine, lysine, hydroxyproline and proline contents for 2.5 and 5 kGy irradiated sea bass were significantly different (P < 0.05).
کلیدواژه‌ها
Fish؛ Gamma Irradiation؛ Fatty acid؛ Amino acid؛ Proximate composition
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تعداد مشاهده مقاله: 83
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