Abstract
The authors studied about the oil contained in gamma-irradiated fish meat. The results obtained were as follows:
(1) The grade of oxidation of oil in irradiated meat was influenced by source. When the source of irradiation was weak or far from sample meat, the oil was oxidized to a greater extent than in using of strong source (Table 1).
(2) Oils in irradiated fish meat was fairly prevented from oxidation by subjecting the samples, before irradiation, to vacuum packing, instilment of CO2, or immersion in ascorbic acid solution (Table 2).
(3) The grade of oxidation of oils in irradiated fish meat was different by kinds of packing film. Films made from polyvinyliden chloride, Polycello (polyethylen laminated with cellophane) or rubber hydrochloride showed better results than polyethylen film (Table 3).
