Volume 10, Issue 4 (winter 2007)
jwss 2007, 10(4): 435-445 |
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M. Rezaei, M. A. Sahari, S. Moeini. Quality Assessment of Lipid in Anchovy Kilka (Clupeonella engrauliformis) During Frozen Storage at Different Temperature Rates. jwss 2007; 10 (4) :435-445
URL: http://jstnar.iut.ac.ir/article-1-634-en.html
URL: http://jstnar.iut.ac.ir/article-1-634-en.html
Abstract: (18591 Views)
Qualitative indices including moisture content (M), total lipid (TL), peroxide value (PV), free fatty acid (FFA), heme iron (HI), TBA, neutral lipid (NL) and phospholipid (PL) content were investigated on anchovy fish immediately after harvesting and during frozen storage at -18 and -30°C up to 8 months (2, 4, 6, 8). Profile of their fatty acid and any possible changes were also determined. Statistical analysis of the results showed significant increase of PV, FFA, NL and significant decrease of TL, HT, PL, poly unsaturated fatty acid (PUFA) and omega-3 at each temperature rate in relation to time of storage. Based on the statistical analysis, storing of the sample at -30°C had higher lipids quality. The principal component analysis (PCA) showed that HI can be grouped with important quality indices such as PUFA and omega-3.
Keywords: Anchovy kilka (Clupeonella engrauliformis), Frozen storage, Oxidative and hydrolitic deterioration, Heme iron, PUFA, ω-3.
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