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Rahimzade, Elham, Bahri, Amir Houshang, Moini, Sohrab, Nokhbe Zare, Delaram. (1398). Influence of vacuum packaging and frozen storage time on fatty acids, amino acids and ω -3/ ω-6 ratio of rainbow trout (Oncorhynchus mykiss). سامانه مدیریت نشریات علمی, 18(4), 1083-1092. doi: 10.22092/ijfs.2019.118283
Elham Rahimzade; Amir Houshang Bahri; Sohrab Moini; Delaram Nokhbe Zare. "Influence of vacuum packaging and frozen storage time on fatty acids, amino acids and ω -3/ ω-6 ratio of rainbow trout (Oncorhynchus mykiss)". سامانه مدیریت نشریات علمی, 18, 4, 1398, 1083-1092. doi: 10.22092/ijfs.2019.118283
Rahimzade, Elham, Bahri, Amir Houshang, Moini, Sohrab, Nokhbe Zare, Delaram. (1398). 'Influence of vacuum packaging and frozen storage time on fatty acids, amino acids and ω -3/ ω-6 ratio of rainbow trout (Oncorhynchus mykiss)', سامانه مدیریت نشریات علمی, 18(4), pp. 1083-1092. doi: 10.22092/ijfs.2019.118283
Rahimzade, Elham, Bahri, Amir Houshang, Moini, Sohrab, Nokhbe Zare, Delaram. Influence of vacuum packaging and frozen storage time on fatty acids, amino acids and ω -3/ ω-6 ratio of rainbow trout (Oncorhynchus mykiss). سامانه مدیریت نشریات علمی, 1398; 18(4): 1083-1092. doi: 10.22092/ijfs.2019.118283

Influence of vacuum packaging and frozen storage time on fatty acids, amino acids and ω -3/ ω-6 ratio of rainbow trout (Oncorhynchus mykiss)

Iranian Journal of Fisheries Sciences
مقاله 140، دوره 18، شماره 4، دی 2019، صفحه 1083-1092    اصل مقاله (426.32 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/ijfs.2019.118283
نویسندگان
Elham Rahimzade1؛ Amir Houshang Bahri* 1؛ Sohrab Moini2؛ Delaram Nokhbe Zare1
1Islamic Azad University of Bandar Abbas
2Islamic Azad University of North tehran branch
چکیده
In this study rainbow trout (Oncorhynchus mykiss) fillets were vacuum packed, frozen and stored at -18°C and  the effect of this packaging method on proximate composition, fatty acids and amino acid profile and their changes compared to control conditions during 9 months of storage were studied. The results showed that 18 fatty acids were identified. The unsaturated fatty acid (UFA) were 56.77 and 57.23 % in control and vacuum packed samples in zero time and oleic acid and linoleic acid had high amounts among the UFA. The saturated fatty acid (SFA) were 29.51 and 29.31 in control and vacuum packed samples, respectively and stearic acid and palmitic acid were the most among the SFA. As a result of a frozen storage period of 9 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 vacuum packed treatment. Results showed that moisture, ash, protein and fat content were 72.1, 2.27, 20.78 and 7.1 g/100g in fresh fillets. At the end of storage time moisture and protein content were decrease and fat and ash were increase in control and vacuum packed samples. On the other hand, the most abundant amino acids in rainbow trout fillets were glutamic acid, aspartic acid, arginine and leucine. The results indicate that vacuum packaging treatment, in all measuring factors had significantly reduced than those in control samples. Thus, vacuum packaging retain quality of fatty acid and amino acid of  rainbow trout fillets within the cold storage and utilization of this method is recommended.
کلیدواژه‌ها
Rainbow trout؛ Fatty acid؛ Amino acid؛ Freezing؛ Vacuum packaging
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