We thank Dr. Abbass H. Al-Marzouky, executive director of the Resarch Center, King Faisal Specialist Hospital for his assistance.
Chemical Changes After Irradiation and Post-Irradiation Storage in Tilapia and Spanish Mackerel
Version of Record online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 729–733, July 1996
How to Cite
AL-KAHTANI, H. A., ABU-TARBOUSH, H. M., BAJABER, A. S., ATIA, M., ABOU-ARAB, A. A. and EL-MOJADDIDI, M. A. (1996), Chemical Changes After Irradiation and Post-Irradiation Storage in Tilapia and Spanish Mackerel. Journal of Food Science, 61: 729–733. doi: 10.1111/j.1365-2621.1996.tb12191.x
This research was funded by King Abdulaziz City for Science and Technology (Project No. AR-14–32).
- Issue online: 26 AUG 2006
- Version of Record online: 26 AUG 2006
- Ms received 11/7/95; revised 1/16/96; accepted 2/18/96.
- Spanish mackerel;
- volatile nitrogen
Influence of gamma irradiation (1.5–10 kGy) and post-irradiation storage up to 20 days at 2 ± 2°C on some chemical criteria of tilapia and Spanish mackerel were studied. Total volatile basic nitrogen formation was lower in irradiated fish than in the unirradiated. Irradiation also caused a larger increase in thiobarbituric acid values which continued gradually during storage. Some fatty acids decreased by irradiation treatments at all doses. Thiamin loss was more severe at higher doses (≥4.5 kGy), whereas riboflavin was not affected. Alpha and gamma tocopherols of tilapia and alpha, beta, gamma, and delta tocopherols, in Spanish mackerel, decreased with increased dose and continued to decrease during 20-day post-irradiation storage.