Abstract
Polyunsaturated fatty acids (PUFAs), particularly omega-3 and omega-6, are essential nutrients for human health, with salmon being a significant dietary source. However, fish spoilage during refrigeration remains a concern. Gamma irradiation has been approved as a method to reduce bacteria in various foods such as chicken, beef, and shellfish, but it has yet to be approved for fish. To gain FDA approval, it is crucial to demonstrate that this process preserves the nutritional components, particularly PUFAs, in irradiated fish.
In this study, we investigate the effects of gamma irradiation on the PUFA content of salmon at doses of 0.5 kGy and 2 kGy. Fatty acids were isolated using liquid-liquid extraction, followed by methylation to convert them into fatty acid methyl esters (FAME) for analysis via gas chromatography with flame ionization detection (GC-FID). We compared the PUFA profiles between irradiated and non-irradiated (control) samples to evaluate the preservation of nutritional integrity.
Our findings suggest that gamma irradiation can be a viable method for extending the shelf life of salmon while maintaining its PUFA content, supporting its potential for FDA approval in fish preservation.
Faculty Sponsors
Dr. Jessica Brown
Project Type
Event
Location
Alvin Sherman Library
Start Date
4-2-2025 2:15 PM
End Date
4-3-2025 12:00 AM
The Stability of Polyunsaturated Fatty Acids in Salmon Following Gamma Irradiation
Alvin Sherman Library
Polyunsaturated fatty acids (PUFAs), particularly omega-3 and omega-6, are essential nutrients for human health, with salmon being a significant dietary source. However, fish spoilage during refrigeration remains a concern. Gamma irradiation has been approved as a method to reduce bacteria in various foods such as chicken, beef, and shellfish, but it has yet to be approved for fish. To gain FDA approval, it is crucial to demonstrate that this process preserves the nutritional components, particularly PUFAs, in irradiated fish.
In this study, we investigate the effects of gamma irradiation on the PUFA content of salmon at doses of 0.5 kGy and 2 kGy. Fatty acids were isolated using liquid-liquid extraction, followed by methylation to convert them into fatty acid methyl esters (FAME) for analysis via gas chromatography with flame ionization detection (GC-FID). We compared the PUFA profiles between irradiated and non-irradiated (control) samples to evaluate the preservation of nutritional integrity.
Our findings suggest that gamma irradiation can be a viable method for extending the shelf life of salmon while maintaining its PUFA content, supporting its potential for FDA approval in fish preservation.
