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

  Eviscerated sea bass, Dicentrarchus labrax were irradiated by Cobalt-۶۰ at commercial irradiation facility at dose of ۲.۵ and ۵ kGy at ۲–۴°C. The influences of the irradiation on proximate, fatty acid and amino acid composition in cultured sea bass were investigated. Significant differences (P<۰.۰.۵) 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 ۲۷.۹۷-۲۴.۷۲% for non-irradiated sea bass respectively. The amonts of these two fatty acids in irradiated samples increased to ۲۸.۱۸-۲۵.۷۵% for ۲.۵ kGy and ۲۹.۰۸-۲۸.۵۴% for ۵ 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 ۲.۵ and ۵ kGy irradiated sea bass were significantly different (P<۰.۰۵).

Keywords:

Fish , gamma irradiation , fatty acid , amino acid , proximate composition