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

Soad Vostaiea; Ali Aberoumand; Lale Romiyani

doi:10.18067/jbfs.v4i2.125

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

Soad Vostaiea, Ali Aberoumand, Lale Romiyani

Resumo

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.

Palavras-chave

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

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