Iranian Journal of Fisheries Sciences
مجله علوم شیلاتی ایران
IJFS
Agriculture
http://jifro.ir
1
admin
1562-2916
10.18869/acadpub.ijfs
en
jalali
1393
10
1
gregorian
2015
1
1
14
1
online
1
fulltext
en
Inhibition of fatty acids profile changes of Cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system
Fish processing
Fish processing
پژوهشي
Orginal research papers
This study was aimed to investigate the effect of vacuum packing (VP) on the fatty acids profiles in cobia (Rachycentron canadum) fillets during an extended frozen storage period. Cobia fillets were treated under vacuum system then stored at -18°C for up to 6 months and compared to control conditions. As a result of a frozen storage period of 6 months, a marked content decrease was found in the fatty acid groups such as MUFA, PUFA and ω -3 PUFA, as well as in the ω -3/ ω-6 ratio. However, a preserving effect on such fatty acid parameters could be observed due to the VP treatment. Assessment of the polyene index (PI) indicated an increased lipid oxidation development as a result of the frozen storage time however, this increase was partially inhibited by the vacuum packaging. Results indicate that vacuum packaging was a proper way to reduce lipid oxidation in Cobia fillets and extend their shelf life by omitting available oxygen. Thus the employment of VP alone or in combination with other protective strategies is recommended.
Fatty acids, Vacuum packaging, Frozen storage, Cobia Fish
275
288
http://jifro.ir/browse.php?a_code=A-10-1272-149&slc_lang=en&sid=1
S
Taheri
muta@upm.edu.my
100319475328460013366
100319475328460013366
Yes
A.A
Motallebi Moghanjoghi
100319475328460013367
100319475328460013367
No
T
Taheri
100319475328460013368
100319475328460013368
No
S
Faraji
100319475328460013369
100319475328460013369
No
P
Pourashouri
100319475328460013370
100319475328460013370
No