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Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri
Author(s) -
Nazemroaya S.,
Sahari M. A.,
Rezaei M.
Publication year - 2009
Publication title -
journal of applied ichthyology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.392
H-Index - 62
eISSN - 1439-0426
pISSN - 0175-8659
DOI - 10.1111/j.1439-0426.2008.01176.x
Subject(s) - docosahexaenoic acid , polyunsaturated fatty acid , eicosapentaenoic acid , biology , food science , fatty acid , palmitic acid , linoleic acid , oleic acid , biochemistry
Summary Investigated were the changes in fatty acid composition, oxidation and enzymatic deterioration of lipids in frozen (−30°C) fish fillets from the Persian Gulf. The narrow barred Spanish mackerel ( Scomberomorus commersoni ) and white cheek shark ( Carcharhinus dussumieri ) were tested with storage times of 0, 1, 2, 3, 4, 5 and 6 months at −18°C. Statistical results showed that the major fatty acids among the saturated and monounsaturated fatty acids of each fish species were palmitic (C16:0) and oleic (C18:1n‐9) acids, respectively. Both linoleic acid (C18:2n‐6) and arachidonic acid (AA) (C20:4n‐6) were predominant in total n‐6 polyunsaturated fatty acids in both mackerel and shark. The EPA (eicosapentaenoic acid; C20:5 n‐3) and DHA (docosahexaenoic acid; C22:6 n‐3) acids were the major fatty acids among total n‐3 acids in both fishes. During frozen storage, the PUFA (40.1 and 23.94%), n‐3 (48 and 42.83%), ω 3/ ω 6 (41.36 and 50%), PUFA/SFA (56 and 42.23%) and EPA + DHA/C16 (55.55 and 46.66%) contents decreased in S. commersoni and C. dussumieri , respectively. Also peroxide, thiobarbituric acid (TBA) and free fatty acid (FFA) values significantly increased (P < 0.01) with the time of storage.