Improving of fatty acids profile of fillets Shehri (Lethrinus microdon) during freezing by packaging under vacuum system

Soad Vostaiea, Ali Aberoumand, Lale Romiyani

Abstract


Aim of this research was to study on effect of vacuum packaging on fatty acids profiles changes in Lathrinus microdon fish fillet during frozen storage up to 40 days. Palmitic  acid  (C16:0) and stearic acid (C18:0) were the major fatty  acids  among  the  SFAs  during storage. Also lowest values of 0.263 %  and  0.263%  of  cis-10-pentadecenoic  acid (C15:1)  were  found  in  control  samples and  vacuum  packaging,  respectively. A decrease was observed  in MUFA  value  with  increased  storage period in treatments (p<0.05). Oleic acid  content  (C18:1  n-9)  in  control (%23.64) and  vacuum packaged samples (26.07%)  was  higher  than  that  of  other fatty acids. All samples showed  a decreased  PUFA  value  with  increased storage  (p<0.05). It can be concluded  that packaging samples  under vacuum and freezing conditions was a suitable way to reduce Shehri (Lathrinus microdon)  fillet unsaturated fatty acids  oxidation and  to avoid them reduction, cause to extend  their  shelf life.

Keywords


Shehri (Lethrinus microdon) fish. Fatty acids profile. Vacuum packaging. Freezing

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References


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DOI: http://dx.doi.org/10.18067/jbfs.v4i2.125

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