Salmon and other finfish are one of the major dietary sources of vitamin D. However, the presence of pathogenic bacteria, such as <i>vibrio</i> sp and <i>listeria</i> sp, can lead to foodborne illnesses. In 2015, 18% of foodborne illnesses were attributed to finfish. Gamma irradiation can serve as an effective tool to minimize bioburden and thereby decrease the risk of foodborne illnesses. While gamma irradiation has been used on other types of food, including chicken and crustaceans, its effects on fresh finfish has not been studied. This project examines the effect of low dose gamma irradiation on the stability of vitamin D in salmon. Samples of fish were irradiated at different dosages in the chilled and frozen state (0-4 kGy). Vitamin D extraction was performed after saponifying the fish samples and the vitamin D concentration was analyzed via LC/MS. Vitamin D2, vitamin D3 and (25OH)-vitamin D3 were quantified using a deuterated internal standard. The amount of vitamin D in irradiated samples was compared to controls to assess whether low dose gamma irradiation causes a significant change in vitamin D concentration.

Effect of gamma irradiation on vitamin D stability in salmon

ACS Spring 2022

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