ϒ線照射による水産物の油脂の変化とその防止について(予報)

概要

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Regarding the elongation of storage life of marine products, the authors evidenced an antioxidant (BHA) and electro-smoke solution8) in respect of their effect of protecting salted-and-dried saurels (moisture, 68-70%) from undergoing radiation-deterioration of oil. The fish products were exposed at room temperature to a gamma ray from 60Co (1000 curies). The results obtained confirm that the oil oxidation caused by irradiation can be substan-tially evaded whether the antioxidant is present or not, when the products are kept packed in evacuated polyethylene bags. Although development of the so-called radiation-odor could little be suppressed neither by addition of antioxidant nor by vacuum packing, the antioxidant did positively hinder not only the accumulation of peroxide-oxygen prior to irradiation but the oil-oxidation under radiation. The application of smoky odor of electro-smoke solution was fairly effective in neutralizing the offensive odor.
公益社団法人日本水産学会の論文