Changes in the Fatty Acid Composition of the Oil in Fried Kamaboko of Sardine by Gamma-Irradiation and Storage
Changes in the Components of Gamma-Irradiated Fried Kamaboko Part IV
1984 Volume 31 Issue 3 Pages 174-179
Details
1984 Volume 31 Issue 3 Pages 174-179
In order to examine the deterioration of the oil in fried Kamaboko (FK) of sardine, Sardinops melanostictus, which occurs by gamma-irradiation under air at 3 kGy and storage, the fatty acid content of the oil was determined by GLC. The chemical properties of the oil and the total bacterial count (TBC) of FK were measured. (1) Eighteen kinds of fatty acid content of the oil and the chemical properties showed almost no changes by irradiation. (2) During 21 days storage at 30°C, there were no changes and/or a slight decrease in saturated fatty acids and most of monoenoic acids in the oil in irradiated and unirradiated FK. Disappearance of C16:1, 17:1, 20:3, 22:4ω6 and 22:5 acids which were low content of the oil in irradiated and unirradiated FK and a large decrease in C22:6, 20:5, 18:3 and 18:2 acids were recognized. Not only showed a rapid increase in TBC in irradiated unirradiated FK as storage time increased, but a marked increase in POV and TBA value of the oil was also observed. (3) In 21 days storage of u irradiated FK at 10°C, deterioration of the oil was not large, but a rapid increase in TBC from the 7th on and changes in surface part of FK from the 10th on were seen. During 56 days storage of irradiated FK, deterioration of the oil and an increase in TBC were slight, and no changes in surface part of FK was observed. This fact indicated that combination of irradiation with low temperature storage was very effective for elongation of shelf-life of FK of sardine in almost the same as that of Alaska pollack reported in the previous paper.
