EFFECTS OF PRESERVATION BY GAMMA-IRRADIATION ON THE NUTRITIONAL QUALITY OF AUSTRALIAN FISH

Gamma-irradiation preservation of two species of Australian marine fis h (Black Bream and Redfish) resulted in no significant changes in thei r fatty-acid compositions, even when performed at up to three times th e commonly recommended maximum dose for fish. Vitamin E loss was evide nt in some fillets but could not be correlated with the treatment dosa ge. All irradiated fillets were found to have vitamin E contents above the levels believed to be desirable for human consumption, relative t o the amounts of accompanying polyunsaturated fatty acids.