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Iranian Journal of Fisheries Sciences 10(2) 276-285 2011
Effect of Gamma Irradiation on Fatty Acid Composition of
Rainbow Trout (Oncorhynchus mykiss) Fillets
Oraei M.1*; Motalebi A. A.2; Hoseini E.1; Javan S.3; Hemmasi A. H.4
Received: March 2010 Accepted: July 2010
Abstract
The present study was conducted to evaluate the effect of low-dose gamma irradiation (0, 1, 3
and 5 kGy) on fatty acid composition of Rainbow trout (Oncorhynchus mykiss) fillet. Among
all of the fatty acids, oleic acid (C18:1) (with mean 33.50±3.02 g/100 g fatty acids) and
myristoleic acid (C14:1) (with mean 0.41±0.26 g/100 g fatty acids) were the most
predominant and the lowest fatty acids in all irradiated and non-irradiated samples,
respectively. Statistical analysis showed that there were no significant differences (P>0.05) in
level of all fatty acids, saturated fatty acids (SFA), unsaturated fatty acids (USFA), mono
unsaturated fatty acids (MUFA) and poly unsaturated fatty acids (PUFA) between Rainbow
trout fillet control and irradiated in 1, 3 and 5 kGy. Therefore irradiation process and different
doses of irradiation in this study (1, 3 and 5 kGy) had no significant effect (P>0.05) on fatty
acid composition.
Keywords: Gamma irradiation, Oncorhynchus mykiss, Fatty acid composition
_________________
1-Department of Food Science and Technology, Science and Research Branch, Islamic Azad University,
P.O.BOX: 14155-4933, Tehran, Iran.
2- Iranian Fisheries Research Organization, P.O.BOX: 14155-6116 Tehran, Iran.
3- National Fish Processing Technology Research Center, P.O.BOX:43145-1655 Bandar Anzali, Iran
4- Science and Research Branch, Islamic Azad University, Tehran, Iran.
*Corresponding Author’s email: Marjan.Oraei@yahoo.com
277 Oraei et al., Effect of Gamma Irradiation on Fatty Acid Composition of Rainbow Trout…..
Introduction
Fish is an extremely perishable food as
compared to other food sources (Chouliara
et al., 2004). The Rainbow trout
(Oncorhynchus mykiss) belongs to the
Salmonidae, and is one of the main fish
species farmed in Iran. The demand for
Rainbow trout in Iran and other country
markets has increased significantly over
the past decade and this could be due to its
desirable characteristics (aroma, taste,
white flesh) resulting in a high-quality
product (Figure 1) (Food and Agriculture
Organization, FAO, 2010a,b; Iranian
Fisheries Organization, IFO, 2009). Along
with such a demand there is an obvious
need for development of new technologies
and efficient fish preservation methods
which permit shelf-life extension of these
products (Chouliara et al., 2004).
Figure 1: Global aquaculture production of Oncorhynchus mykiss (FAO, 2010a)
Besides traditional methods such as rapid
chilling, ice storage, freezing, smoking and
heating (Himelblooom et al., 1994; Farkas,
1990; 1999), various methods involving
the use of organic acids, antimicrobials
(Al-Dagal and Bazarra, 1999; Gelman et
al., 2001), antioxidants (Haghparast et al.,
2010), edible coating (Motalebi et al.,
2010), modified atmosphere packaging
(Masniyom et al., 2002) and ionizing
radiation (Savvaidis et al., 2002; Chouliara
et al., 2004; Erkan and Özden, 2007) have
been proposed to extend the shelf-life of
fish and fishery products.
The irradiation of foods is a physical
treatment involving direct exposure to
electron or electromagnetic rays, for their
long time preservation and improvement
of quality and safety (Mahindru, 2005).
60Co (Cobalt-60) produces electromagnetic
γ-rays which are similar to light but with
much higher energy. During irradiation
treatment, DNA molecules undergo break
alongside the chain, preventing them from
functioning normally. As a result, the
parasites and microorganisms that have
been affected are no longer capable of
reproducing themselves and so they die
(Lacroix and Ouattara, 2000).
Fishery products are also
comparatively rich in unsaturated and
essential lipids. Poly unsaturated fatty
acids (PUFA) were reported to have
beneficial effects on human health and also
Iranian Journal of Fisheries Sciences, 10(2), 2011 278
are susceptible to peroxidation damage
(Haghparast et al., 2010). Therefore,
stability of these components needs to be
considered for the standardization of the
radiation process (Erkan and Özden,
2007). Ionizing radiation causes the
radiolysis of water which is present to a
great extent in fish. This generates free
radicals such as OH-, H+ and hydrated
electron, all of which react with the food
constituents. The most susceptible site for
free radical attack in a lipid molecule is
adjacent to the double bonds. The most
affected lipids during irradiation are thus
the polyunsaturated fatty acids that bear
two or more double bonds (Brewer, 2009).
A review of the scientific and technical
literature revealed some information about
the effects of irradiation on fatty acids and
fatty oxidation products of irradiated food
(Katta et al., 1991; Ghadi and Venugopal,
1991; Monica et al., 2002; Yılmaz and
Gecgel, 2007; Erkan and Özden, 2007;
Chen et al., 2007; Hong et al., 2010).
The aim of this study was to
determine the effects of irradiation process
in low-dose and different doses of gamma
irradiation (1, 3 and 5 kGy) on fatty acid
composition of Rainbow trout fillets.
Material and methods
A total of 3.5 kg freshwater Rainbow trout
(Oncorhynchus mykiss) (with the average
weight of 300-500 grams) was obtained
from a local aquaculture farm located at
Saravan-Foman road, in the north of Iran.
The fish were killed and then transported
to the laboratory at the National Fish
Processing Technology Research Center at
Anzali port in Iran. For greater precision in
determining the fatty acid composition,
three fish were randomly selected. After
passing into rigor mortis, the fish were
washed with potable water, skinned,
beheaded, gutted and then filleted by a
sterile scalpel and washed again. Each fish
was divided into four fillets, each fillet
weighing approximately 70-80 grams.
Each fillet was separately placed in a
plastic film bag and was marked (control 1
and 1 kGy; control 3 and 3 kGy; control 5
and 5 kGy) (Moini et al., 2009). The fillets
were divided into three lots (4 fillets in
each lot): each lot included irradiated
samples and their controls (0 kGy). Packed
samples were delivered to the radiation
plant in insulated polystyrene boxes with
ice/fillets weight ratio to 2:1 to keep at 0-
4° C. The ice was placed in plastic film
bags. Gamma irradiation was carried out
in a 60Co source irradiator (Gamma cell
Px-30, dose rate 0.23 Gy sec-1, Atomic
Energy Organization of Iran, Karaj
Nuclear Research Center for Agriculture
and Medicine, Karaj, Iran). The applied
dose levels were 0 (control), 1, 3, and 5
kGy (Moini et al., 2009). During
irradiation the packaged fish were next to
the sealed ice covering. The dose rate was
established using alanine transfer
dosimeter.
After irradiation, fillets were
transported to the laboratory at the
National Fish Processing Technology
Research Center at Anzali port in Iran in
insulated polystyrene boxes with ice/fillets
weight ratio to 2:1 to keep at 0-4° C. In the
laboratory, fillets were exposed to rapid
freezing in a spiral freezer. Fillet depth
temperature reached to -20° C within 25
279 Oraei et al., Effect of Gamma Irradiation on Fatty Acid Composition of Rainbow Trout…..
minutes. Then frozen fillets were kept in a
cold storage at -20° C.
The edible parts of each fillet (with
skin) were homogenized and 5g of the
homogenized sample was mixed well with
10g cleaned sea sand and 20g anhydrous
sodium sulfate, and then percolated
overnight with a hexane-acetone mixture
(2:1) in a glass column with a teflon
stopcock. After evaporation of the solvent
from the percolate (600 ml) under vacuum,
the remaining fat residue was weighed
(Association of Official Analytical
Chemists, AOAC, 1990).
The total lipids (2-2.5g) were
saponified for 3h at 100° C in alcoholic
KOH. From the saponification mixture, the
non-saponifiable material and the fatty
acids were extracted with diethyl ether,
directly and after acidification with H2SO4,
respectively. After evaporation of diethyl
ether under vacuum, the residues were
weighed. The free fatty acids were
converted into their methyl esters with
diazomethane and analyzed on a 10%
Silar-10C column (on 100-120 mesh Gas-
Chrom Q II; 2m×2mm ss) with a Varian
1400 gas chromatograph equipped with
FID. The injector and the detector
temperatures were 250° C and 260° C,
respectively. The following temperature
program was used: initial oven
temperature, 175° C for 12 min, rising to
215° C at 6° C/min and a final hold time of
35-45 min. The gas flow rates were as
follows: nitrogen 11 ml/min, hydrogen 20
ml/min and air 300 ml/min. The standard
fatty acid methyl esters (Applied Science
and Sigma) were used for the identification
of peaks. The areas of the peaks were
measured and the relative amounts of the
fatty acids were calculated by Waters 730
data module (AOAC, 1990).
All experiments for each dose and
its control were carried out in one
replicate. Comparisons were carried out in
the groups which included some fatty
acids. The fatty acids which were in one
compared group (e.g. group of mono
unsaturated fatty acids) were considered as
replicates in each comparison. All data
were subjected to one-way analysis of
variance and Duncan's multiple range test
(P<0.05) to evaluate the effect of
irradiation and different applied doses in
this study on fatty acid composition. SPSS
version 18.0 was used for statistical
analysis.
Results
Fatty acid composition of Rainbow trout
fillets (irradiated and their controls) are
shown in table 1. Among all of the fatty
acids, oleic acid (C18:1) (with mean
33.50±3.02 g/100 g fatty acids) was the
most predominant fatty acid in all
irradiated and non-irradiated samples. The
lowest level of fatty acids was related to
myristoleic acid (C14:1) and then linolenic
acid (C18:3) (with mean respectively
0.41±0.26 and 0.66±0.58 g/100 g fatty
acids) in all irradiated and control samples.
Among the saturated fatty acids, the
highest level was related to palmitic acid
(C16:0) (with mean 21.04±2.32 g/100 g
fatty acids) in all irradiated and control
samples. The mean content of highly
unsaturated fatty acids (HUFA), docosa
hexaenoic acid (DHA) and ecosa
pentaenoic acid (EPA) were respectively
2.27±2.11 and 0.69±0.32 g/100 g fatty
acids, in all irradiated and control samples.
80
Table 1: Fatty acid composition (g /100g fatty acids) of Rainbow trout fillets irradiated (1, 3 and 5 kGy)
and their controls.
Fatty Acid a
Sample
PUFA
MUFAUSFASFA
Other
Fatty
Acids
C22:6
DHA
C20:5
EPA
C20:0
C18:3
C18:2
C18:1
C18:0
C16:1
C16:0
C14:1
C14:0
35.75 32.86 68.61 29.37 2.02 2.430.723.38 0.3432.2629.435.243.0118.910.421.84
Control1
(0kGy)
28.69 37.49 66.18 31.78 2.04 0.810.432.790.2027.2533.705.053.2522.080.541.86
1 kGy
24.04 34.72 58.76 34.51 6.73 0.410.262.250.16 23.2130.135.933.9524.250.642. 08
Control3
(0kGy)
22.82 41.94 64.76 31.47 3.77 0.431.191.521.4219.7836.304.604.9622.460.682.89
3 kGy
26.79 40.56 67.35 28.56 4.07 4.210.871.421.4020.3135.774.244.6820.450.112.45
Control5
(0kGy)
27.94 40.1 68.04 25.63 6.33 5.360.711.520.4721.4035.674.244.3618.090.071.78
5 kGy
a SFA (saturated fatty acid), USFA (unsaturated fatty acid), MUFA ( mono unsaturated fatty acid), PUFA (poly unsaturated
fatty acid)
Table 2: Statistical analysis of comparisons of fatty acids of
Rainbow trout fillets irradiated (1, 3 and 5 kGy) and
their controls
Fatty Acids a Treatment Statistical Parameter b
Mean SD n P-value
TFA Control 1 (0 kGy) 8.90 12.04 11 1.00
1 kGy 8.90 12.41
Control 3 (0 kGy) 8.47 11.42 11 0.95
3 kGy 8.74 11.96
Control 5 (0 kGy) 8.71 11.58 11 0.96
5 kGy 8.51 11.54
SFA Control 1 (0 kGy) 29.37 7.83 4 0.92
1 kGy 31.78 9.51
Control 3 (0 kGy) 34.51 10.56 4 0.91
3 kGy 31.47 9.80
Control 5 (0 kGy) 28.56 8.94 4 0.90
5 kGy 25.63 7.88
USFA Control 1 (0 kGy) 68.61 14.43 7 0.96
1 kGy 66.18 14.51
Control 3 (0 kGy) 58.76 12.71 7 0.90
3 kGy 64.76 13.77
Control 5 (0 kGy) 67.35 13.45 7 0.95
5 kGy 68.04 13.64
MUFA Control 1 (0 kGy) 32.86 16.05 3 0.91
1 kGy 37.49 18.41
Control 3 (0 kGy) 34.72 16.15 3 0.87
3 kGy 41.94 19.44
Control 5 (0 kGy) 40.56 19.40 3 0.99
5 kGy 40.10 19.43
PUFA Control 1 (0 kGy) 35.75 15.57 4 0.86
1 kGy 28.69 13.38
Control 3 (0 kGy) 24.04 11.46 4 0.96
3 kGy 22.82 9.39
Control 5 (0 kGy) 26.79 9.19 4 0.96
5 kGy 27.94 9.87
a TFA (total fatty acids), SFA (saturated fatty acids), USFA (unsaturated
fatty acids), MUFA ( mono unsaturated fatty acids), PUFA (poly
unsaturated fatty acids)
b Mean (unit: g /100g fatty acids), SD (standard deviation), n (number of
compared fatty acids); The comparison with P>0.05 is not significantly
different.
Iranian Journal of Fisheries Sciences, 10(2), 2011 2
281 Oraei et al., Effect of Gamma Irradiation on Fatty Acid Composition of Rainbow Trout…..
Discussion
According to table 2 statistical analysis
showed that there is no significant
difference (P>0.05) between levels of fatty
acids in irradiated (1, 3 and 5 kGy)
Rainbow trout fillets and their controls.
Also the difference of saturated fatty acid
(SFA) contents (myristic acid (C14:0),
palmitic acid (C16:0), stearic acid (C18:0)
and arachidic acid (C20:0)), difference of
mono unsaturated fatty acid (MUFA)
contents (myristoleic acid, palmitoleic acid
and oleic acid), difference of poly
unsaturated fatty acids (PUFA) contents
(linoleic acid (C18:2), linolenic acid, EPA
(C20:5) and DHA (C22:6)) which are also
essential fatty acids, in irradiated sample
(1, 3 and 5 kGy) and their controls were
not statistically significant (P>0.05).
Irradiation at cold temperature and also
subsequent frozen storing reduced free
radicals production and therefore changes
in fatty acid composition were not
significant. Researchers have studied the
effects of different methods of fish
preservation on fatty acid composition of
fish. Özden (2005) studied fatty acid
composition changes in marinated fish
during the marinating process and cold
storage. Voldrich et al. (1991) examined
the effect of smoking and marination on
fatty acids in mackerel meat. Yang et al.
(1981) investigated fatty acid changes
caused by salting in gray fish. Oladapa et
al. (1984) studied changes in the fatty acid
composition of traditionally processed
(smoked, solar-dried) freshwater fish
species.
Also researches on meat irradiation and its
effect on lipids have been done in the last
decades. Researches done on chicken by
Rady et al. (1988) showed no significant
difference in total saturated and
unsaturated fatty acids between irradiated
(1, 3, 6 kGy) and non-irradiated frozen
chicken muscle. Maxwell and Rady,
(1989) also reported a steady increase in
oleic acid in the polar fractions with
increasing doses of gamma irradiation.
However, Hafez et al. (1985) did not find
changes in the fatty acids (C16:0, C18:1
and C18:2) of soybeans at different
radiation doses (1, 5, 10, 20, 40, 60, 80 and
100 kGy). Katta et al. (1991) found
significant decrease in the amount of
palmitic acid and increase in oleic acid as
irradiation dose level increased (0.5-3
kGy) in chicken meat. These authors
determined that the levels of other fatty
acids notably polyunsaturated fatty acid
(linoleic and arachidonic acid) did not
change.
Gamma irradiation at 50 kGy of
vacuum-packed herring fillets at 0° C did
not affect the proportion of
polyunsaturated fatty acids (Adam et al.,
1982). Hau and Liew, (1993) examined the
effect of irradiation at 10 kGy on the
linoleic and linolenic acid contents of grass
prawns. Irradiation caused a 16% decrease
in linoleic acid content, whereas linolenic
acid was not affected significantly.
Armstrong et al. (1994) reported no
changes in fatty acid compositions of two
species of Australian marine fish irradiated
at doses of up to 6 kGy. The influence of
irradiation on chemical components of
tilapia and Spanish mackerel has been
reported (Al- Kahtani et al., 1996).
Irradiation of tilapia at 1.5–10 kGy caused
a decrease in some fatty acids (C14:0,
C16:0 and C16:1). In the case of Spanish
82 Iranian Journal of Fisheries Sciences, 10(2), 2011 2
mackerel, C16:0 and C16:1 fatty acids
decreased when irradiated at 1.5–10 kGy.
Yılmaz and Gecgel, (2007) have
reported that irradiated (1, 3, 5 and 7 kGy)
ground beef samples had higher
concentrations of total trans fatty acids
than the control samples. Irradiated ground
beef samples with 7 kGy had the highest
total trans fatty acids, total
monounsaturated and total unsaturated
fatty acids than the other samples. Results
showed an increase in trans fatty acids
related to the increase on irradiation dose
in ground beef and irradiation dose
changed fatty acids composition especially
trans fatty acids in ground beef.Erkan and
Özden, (2007) reported that the contents of
total SFA in the muscle of non-irradiated
sea bream was respectively lower than in
2.5 kGy irradiated sea bream and higher
than in 5 kGy irradiated sea bream. There
was significant difference in the content of
total MUFA between 2.5 kGy and 5kGy
irradiated sea bream and no significant
difference was determined in the content
of MUFA between non-irradiated and
irradiated fish. The content of PUFA in the
muscle of 5 kGy irradiated sea bream was
significantly lower than in non-irradiated
and 2.5 kGy irradiated sea bream. Özden
and Erkan, (2010) reported that total
saturated and total monounsaturated fatty
acid contents were 27.97% and 24.72% for
non-irradiated sea bass, respectively. The
amounts of these two fatty acids in
irradiated samples increased to 28.18 and
25.75% for 2.5 kGy and 29.08 and 28.54%
for 5 kGy. Significant difference was
found in the content of total MUFA
between 2.5 kGy (25.75%) and 5 kGy
(28.54%) irradiated sea bass and between
non-irradiated and irradiated fish. Total
polyunsaturated fatty acid content for
irradiated samples was higher than non-
irradiated samples. Chen et al. (2007)
reported that total SFA and MUFA of beef
lipid increased with irradiation (1.13, 2.09
and 3.17 kGy), ratios of MUFA to SFA
did not change. Whilst, total PUFA
reduced with irradiation, which resulted in
PUFA to SFA ratio decrease. Alfaia et al.
(2007) reported that no significant
differences were observed for fatty acid
composition between non-irradiated
(control) and irradiated (7 kGy) meat
samples. Brito et al. (2002) reported that
the total trans fatty acids in non-irradiated
ground beef is smaller than the irradiated
one.
Therefore irradiation process and
different doses of irradiation in this study
(1, 3 and 5 kGy) had no significant effects
(P>0.05) on fatty acid composition of
Rainbow trout fillets.
Acknowledgments
This study was supported by Iranian
Fisheries Research Organization. We wish
to thank the National Fish Processing
Technology Research Center at Anzali
port in Iran for performing the experiments
and the Atomic Energy Organization of
Iran, Karaj Nuclear Research Center for
Agriculture and Medicine for performing
the irradiation.
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