Changes in the Fatty Acid Composition of the Oil in Fried Kamaboko by Gamma-Irradiation and during Storage

Changes in the Components of Gamma-Irradiated Fried Kamaboko Part II

Abstract

To investigate the changes in the fatty acid composition of the oil in fried Kamaboko(FK) (prepared from frozen ground Alaska pollack) by gamma-irradiation under air at 3 kGy and by subsequent storage, the fatty acid content of the oil was determined by gas chromatography. The chemical properties(AV, IV, TBA value and POV)of the oil and the total bacterial count(TBC)of FK were measured. The results obtained were as follows: (1)Little changes in fatty acids and in the chemical properties of the oil in FK occurred by irradiation. Most of the oil in FK was soybean oil that was absorbed and stuck to FK when it was fried. (2)During 21 days storage of irradiated and unirradiated FK at 30°C, in fatty acids of high content of the oil, saturated fatty acids(16:0 and 18:0 acids)were almost no changes and the decrease in 18:1 acid was small, but 18:2 and 18:3 acids showed large decrease. An acceleration of the oxidation of the oil and rapid increase in TBC were apparently recognized. (3)At storage temperature of 10°C, changes in fatty acids and in the chemical properties of the oil in both irradiated and unirradiated FK were negligibly small, but a marked increase for a short period was observed in TBC of unirradiated FK. During 56 days storage of irradiated FK, there were a very little change in fatty acids of the oil and a slight increase in TBC. The combined treatment of irradiation and low temperature storage was found to have a pronounced effect on prolongation of shelf of FK.