The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process

Aqua cultured fish (sea bream) were irradiated by Cobalt-60 at commercial irradiation facility at dose of 2.5 and 5 kGy at 2–4 °C. The proximate composition, fatty acid and amino acid composition changes of irradiated aqua cultured sea bream (Sparus aurata) of Aegean Sea were investigated. Total saturated (28.01%) and total monounsaturated (28.42%) fatty acid contents of non-irradiated decreased content of 27.69–27.97% for 2.5 kGy irradiated groups and increased content of 28.33–28.56% for 5 kGy irradiated groups after irradiation process. Total polyunsaturated fatty acid content for irradiated samples was lower than that of non-irradiated samples. Aspartic acid, glutamic acid, serine, glycine, arginine, alanine, tyrosine, cystine, tryptophan, lysine and proline contents for 2.5 and 5 kGy irradiated sea bream are significantly different (p<0.05).