Brown Jessica S, Calvo Patricia R, Julakanti Pujita, Mohiuddin Fatima, Khan Abdullah Basir, Julien Kemly, Natarajan Varun, Maya Leonardo B, Keith Kaylyn A, DeCaprio Anthony P, Hollingsworth Ryan, Benso Frank, Smith Robert P
Department of Chemistry and Physics, Nova Southeastern University, Fort Lauderdale, Florida, United States of America.
Department of Chemistry, Kansas State University, Manhattan, Kansas, United States of America.
PLoS One. 2025 Sep 26;20(9):e0332867. doi: 10.1371/journal.pone.0332867. eCollection 2025.
Finfish are an excellent source of dietary vitamin D and additional nutrients. Accordingly, their global consumption has increased. To meet this demand, finfish are now imported across large geographic distances. This poses several challenges, including the potential contamination of finfish with pathogenic bacteria, which can cause food-borne illnesses. Gamma irradiation is a potential solution with a history of reducing bacterial density in foods without compromising nutrients or taste. While some previous work has suggested that vitamin D is stable during irradiation, others have suggested that irradiation may reduce vitamin D. Importantly, these studies have not been completed in finfish tissue of commercialized species, which may offer cross-protection against any reduction in vitamin D. However, this has yet to be evaluated. In this study, three filets each of salmon and trout were dissected into multiple sections and each section was exposed to a different dose of gamma irradiation under both chilled (4°C) or frozen condition (-17°C). Here, we show that the stability of vitamin D during irradiation depends on finfish species and temperature in a dose-dependent manner. Specifically, we found that there was no significant change in vitamin D when trout was irradiated in the chilled or frozen state. Conversely, salmon showed a significant decrease in vitamin D when radiation doses exceeded 0.5 kGy in the chilled state and 2 kGy in the frozen state. Overall, our results indicate that irradiation of finfish may not reduce vitamin D concentration when applied at dosages of 0.5 kGy and 2 kGy or less in chilled and frozen conditions, respectively. Consequently, irradiation may represent a mechanism to increase the safety of consuming finfish while not impacting an important source of dietary vitamin D.
食用鱼是膳食中维生素D和其他营养物质的优质来源。因此，全球对食用鱼的消费量有所增加。为满足这一需求，现在食用鱼需要远距离进口。这带来了诸多挑战，包括食用鱼可能被致病细菌污染，从而引发食源性疾病。伽马射线辐照是一种潜在的解决办法，其在不损害营养成分或口感的情况下，具有降低食品中细菌密度的历史。虽然此前一些研究表明维生素D在辐照过程中是稳定的，但也有研究表明辐照可能会降低维生素D的含量。重要的是，这些研究尚未在商业化养殖的鱼类组织中完成，而商业化养殖的鱼类组织可能对维生素D的任何减少具有交叉保护作用。然而，这一点尚未得到评估。在本研究中，将三文鱼和鳟鱼的三块鱼片分别切成多个部分，并将每个部分在冷藏（4°C）或冷冻条件（-17°C）下接受不同剂量的伽马射线辐照。在此，我们表明辐照过程中维生素D的稳定性取决于鱼类品种和温度，且呈剂量依赖性。具体而言，我们发现鳟鱼在冷藏或冷冻状态下辐照时，维生素D没有显著变化。相反，在冷藏状态下，当辐照剂量超过0.5千戈瑞，在冷冻状态下当辐照剂量超过2千戈瑞时，三文鱼中的维生素D显著减少。总体而言，我们的结果表明，在冷藏和冷冻条件下，分别以0.5千戈瑞和2千戈瑞及以下的剂量辐照食用鱼时，可能不会降低维生素D的浓度。因此，辐照可能是一种既能提高食用鱼安全性，又不影响膳食中维生素D重要来源的机制。
