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Taheri, S., Motallebi, A. A., Fazlara, A., Aghababyan, A., Aftabsavar, Y.. (1390). Changes of fatty acid profiles in fillets of Cobia (Rachycentron canadum) during frozen storage. سامانه مدیریت نشریات علمی, 11(1), 204-213. doi: 10.22092/ijfs.2018.114195
S. Taheri; A. A. Motallebi; A. Fazlara; A. Aghababyan; Y. Aftabsavar. "Changes of fatty acid profiles in fillets of Cobia (Rachycentron canadum) during frozen storage". سامانه مدیریت نشریات علمی, 11, 1, 1390, 204-213. doi: 10.22092/ijfs.2018.114195
Taheri, S., Motallebi, A. A., Fazlara, A., Aghababyan, A., Aftabsavar, Y.. (1390). 'Changes of fatty acid profiles in fillets of Cobia (Rachycentron canadum) during frozen storage', سامانه مدیریت نشریات علمی, 11(1), pp. 204-213. doi: 10.22092/ijfs.2018.114195
Taheri, S., Motallebi, A. A., Fazlara, A., Aghababyan, A., Aftabsavar, Y.. Changes of fatty acid profiles in fillets of Cobia (Rachycentron canadum) during frozen storage. سامانه مدیریت نشریات علمی, 1390; 11(1): 204-213. doi: 10.22092/ijfs.2018.114195

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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