Effects of preservation by gamma-irradiation on the nutritional quality of Australian fish
Armstrong, SG, Wyllie, SG & Leach, DN 1994, 'Effects of preservation by gamma-irradiation on the nutritional quality of Australian fish', Food Chemistry, vol. 50, no. 4, pp. 351-357.
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Gamma-irradiation preservation of two species of Australian marine fish (Black Bream and Redfish) resulted in no significant changes in their fatty-acid compositions, even when performed at up to three times the commonly recommended maximum dose for fish. Vitamin E loss was evident in some fillets but could not be correlated with the treatment dosage. All irradiated fillets were found to have vitamin E contents above the levels believed to be desirable for human consumption, relative to the amounts of accompanying polyunsaturated fatty acids.