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Taheri, S, Motallebi Moghanjoghi, A.A, Taheri, T, Faraji, S, Pourashouri, P. (1393). Inhibition of fatty acids profile changes of Cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system. سامانه مدیریت نشریات علمی, 14(1), 275-288. doi: 10.22092/ijfs.2018.114439
S Taheri; A.A Motallebi Moghanjoghi; T Taheri; S Faraji; P Pourashouri. "Inhibition of fatty acids profile changes of Cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system". سامانه مدیریت نشریات علمی, 14, 1, 1393, 275-288. doi: 10.22092/ijfs.2018.114439
Taheri, S, Motallebi Moghanjoghi, A.A, Taheri, T, Faraji, S, Pourashouri, P. (1393). 'Inhibition of fatty acids profile changes of Cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system', سامانه مدیریت نشریات علمی, 14(1), pp. 275-288. doi: 10.22092/ijfs.2018.114439
Taheri, S, Motallebi Moghanjoghi, A.A, Taheri, T, Faraji, S, Pourashouri, P. Inhibition of fatty acids profile changes of Cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system. سامانه مدیریت نشریات علمی, 1393; 14(1): 275-288. doi: 10.22092/ijfs.2018.114439

Inhibition of fatty acids profile changes of Cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system

Iranian Journal of Fisheries Sciences
مقاله 21، دوره 14، شماره 1، فروردین 2015، صفحه 275-288    اصل مقاله (352.21 K)
شناسه دیجیتال (DOI): 10.22092/ijfs.2018.114439
نویسندگان
S Taheri* ؛ A.A Motallebi Moghanjoghi؛ T Taheri؛ S Faraji؛ P Pourashouri
چکیده
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.
کلیدواژه‌ها
fatty acids؛ Vacuum packaging؛ Frozen storage؛ Cobia Fish
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تعداد مشاهده مقاله: 102
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