Akademik Veri Yönetim Sistemi
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.24, sa.5, ss.481-489, 2015 (SCI-Expanded)
This study investigates the changes in fatty acid profile of gamma irradiated frog legs (Rana esculenta) during cold (2 degrees C) storage period. Instead of freezing the frog legs for a prolonged shelf life, gamma irradiated fresh frog legs can be used for consumer satisfaction, because consumers prefer fresh frog legs and are willing to pay more than for frozen in the European market. Frog legs were irradiated at doses of 0, 4, and 5 kGy using Co-60 sources. The main fatty acids of nonirradiated and irradiated frog legs (4 and 5 kGy) were palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:19), linoleic acid (C18:26), and eicosatrienoic acid (C20: 33, ETE). Low doses (4 and 5 kGy) of irradiation treatment had no effect on fatty acid components of frog legs compared to the nonirradiated ones (p > 0.05). The fatty acid composition of frog meat was characterized by its high linoleic acid content (17.1-21.4%). At the initial stage of the storage, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels of frog legs remained unchanged with low doses of irradiation (p < 0.05). These fatty acids decreased significantly in the irradiated group (p < 0.05) at the end of the storage period. However, there were no significant changes in nonirradiated frog legs after 10 days of storage.