:: دوره 11، شماره 1 - ( 1390 ) ::
جلد 11 شماره 1 صفحات 204-213 برگشت به فهرست نسخه ها
Changes of fatty acid profiles in fillets of Cobia (Rachycentron canadum) during frozen storage
چکیده:   (9776 مشاهده)

  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.

متن کامل [PDF 497 kb]   (4406 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: Fish processing
دریافت: 1390/12/27 | پذیرش: 1394/6/22 | انتشار: 1394/6/22


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دوره 11، شماره 1 - ( 1390 ) برگشت به فهرست نسخه ها