Effect of Gamma-irradiation on the Fatty Acid Composition of Salted, Semi-dried Vietnamese Scad and Bombay duck
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Authors
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Vinh P.Q.
Vietnam National Atomic Energy Commission, Irradiation Centre, 7
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Rao V.S.
Food Technology & Enzyme Engineering Division, Bhaba Atomic Research Centre
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Adhikari H.R.
Food Technology & Enzyme Engineering Division Bhaba Atomic Research Centre
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Nair P.M.
Food Technology & Enzyme Engineering Division Bhaba Atomic Research Centre
Abstract
Effect of gamma irradiation on the lipid and fatty acid composition of semi-dried Bombay duck (Harpodon nehcreus) and Vietnamese scad (Alepes mate) was studied. In both these dried fishes, c16:0 aand c18:1 were the predominant fatty acids and the fishes contained ignificant quantities of the n-3 polyunsaturated fatty acids (PUFAs}, C20:5 and C22:6. Irradiation at a dose of 3 kGy, did not cause any alterations in the total lipid content and he overall lipid class profile in these fishes. However, in the Vietnamese scad, C18:3, C20:4 and C22:6 were significantly decreased in the irradiated samples. In spite of this decrease the rradiated semi-dried scad retained 82% of the initial amount of n-3 PUFAs.Downloads
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Submitted
2012-10-11
Published
2025-06-10
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
P.Q., V., V.S., R., H.R., A., & P.M., N. (2025). Effect of Gamma-irradiation on the Fatty Acid Composition of Salted, Semi-dried Vietnamese Scad and Bombay duck. Fishery Technology, 31(2). https://doi.org/10.56093/ft.v31i2.24328
