EFFECTS OF IONIZING RADIATION ON LIPIDS OF FISH. Final Summary, October 1961-September 1962

Technical Report · Mon Apr 01 04:00:00 EST 1963

OSTI ID:4636857

Stout, V F

Alteration of lipids may be a problem with radiopasteurized seafoods as a result of actual changes in lipid during irradiation, loss of stability during irradiation resulting in later more rapid deterioration in storage, or accelerated deterioration during storage at a low temperature, which arrests bacterial action and thereby increases the O tension available for oxidative alteration of the lipid. The behavior of highly unsaturated fatty esters, typical models of fish lipids, in the presence of pasteurizing levels of Co/sup 60/ gamma rays was studied to anticipate the role of fish lipids in the preservation of fishery products by radiation. A method of obtaining large quantities of 85 to 90% concentrates of docosahexaenoic acid was developed. When purified methyl docosahexaenoate was irradiated in vacuum, no gross alterations were observed. The stability of the ester to O absorption in the pure state and in the presence of chemicals in fish is being investigated. (auth)

• Research Organization: Fish and Wildlife Service. Technological Lab., Seattle
• NSA Number: NSA-17-037064
• OSTI ID: 4636857
• Report Number(s): TID-18657
• Country of Publication: United States
• Language: English

Related Subjects

BIOLOGY AND MEDICINE
CHEMICALS
COBALT 60
ESTERS
FISH
FOOD
GAMMA RADIATION
LIPIDS
ORGANIC ACIDS
OXIDATION
PRESERVATION
RADIATION EFFECTS
STABILITY
STERILIZATION
STORAGE
TEMPERATURE