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Changes of fatty acid profiles in fillets of Cobia (Rachycentron canadum) during frozen storage | ||
| Iranian Journal of Fisheries Sciences | ||
| مقاله 16، دوره 11، شماره 1، فروردین 2012، صفحه 204-213 اصل مقاله (497.15 K) | ||
| شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114195 | ||
| نویسندگان | ||
| S. Taheri* ؛ A. A. Motallebi؛ A. Fazlara؛ A. Aghababyan؛ Y. Aftabsavar | ||
| چکیده | ||
| In this study changes in fatty acids profile during frozen storage at -18°C of Cobia (Rachycentron canadum), caught from the Persian Gulf (Bandar Abbas) were studied. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), EPA+DHA/C16, n-3 PUFA/n-6 PUFA (n-3/n-6) and polyunsaturated fatty acids /saturated fatty acids (PUFA/SFA) were investigated during a six- month storage at -18°C. Eighteen fatty acids were found in Cobia, with higher percentage of saturated fatty acids (46.07%), monounsaturated fatty acids (33.72%) and polyunsaturated fatty acids (15.44%). The MUFAs and PUFAs reduced from 33.72 to 26.26% and 15.44 to 10.78%, respectively. Palmitic acid (C16:0, 27.42% of total fatty acids) and stearic acid (C18:0, 12.62%) were the dominant saturated fatty acids. The major unsaturated fatty acids were determined as docosahexaenoic acid (C22:6n3, 5.76%), oleic acid (C18:1n9, 25.76%) and linoleic acid (C18:2n6, 4.38%). As a result of the frozen storage (up to 6 months), marked content decreases were found in fatty acid groups such as monounsaturated, polyunsaturated and n-3 polyunsaturated, as well as in the n-3/n-6 ratio and it means that the nutritional value of Cobia has decreased. | ||
| کلیدواژه‌ها | ||
| Cobia؛ Fish؛ fatty acids؛ Frozen storage | ||
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