Premium
The effects of storage time of frozen pike ( Esox lucius Linnaeus, 1758) fillets on the chemical composition as determined by various deterioration indicators
Author(s) -
Hajisafarali M.,
Karami B.,
Moini S.,
Safi S.
Publication year - 2015
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/jai.12770
Subject(s) - esox , pike , biology , food science , polyunsaturated fatty acid , peroxide value , fatty acid , proximate , composition (language) , total viable count , moisture , acid value , chemical composition , fish <actinopterygii> , chemistry , fishery , biochemistry , linguistics , philosophy , genetics , organic chemistry , bacteria
Summary The study was designed to investigate the effects of frozen storage on the proximate composition and chemical indices of pike ( Esox lucius ) stored for a period of six months at −20°C. During storage the moisture, protein and fatty acid contents decreased and the ash, total volatile basic nitrogen ( TVB ‐N) and peroxide value ( PV ) content increased significantly (P < 0.05). In the fresh samples the moisture, total protein and total lipid contents were 77.61%, 19.21%, and 2.3% respectively. At the end of the storage time the above‐mentioned parameters were measured as 75.98%, 16.95%, 0.9%, respectively. TVB ‐N and PV contents changed from 1.30%, 6.27, 0.18 in fresh samples to 2.21%, 15.12 mg/100 g and 1.73 meq o 2 kg −1 after six months frozen storage, respectively. Thirty fatty acids were found in pike fillets, with a higher percentage in fresh fish of polyunsaturated fatty acids (51.14%), saturated fatty acids (22.94%) and mono unsaturated fatty acids (22.61%). The PUFA s decreased to 31.67% at the end of the storage time. Although some changes in quality and nutritional value were observed in the pike fillets during frozen storage, the changes were within the acceptable range.