A Study on the Effect of Dry Candy Processing on Fatty Acids in Silver Carp (Hypophthalmichthys molitrix) and their Shelf Life in Cold Conditions

Subject Areas : Fishery

S. Moeini ¹ , R. Mosavi Nadoshan ² , S. Aghayipour ³

1 - Dept. of Fisheries, Faculty of Marine Science and Technology, Islamic Azad University, Tehran North Branch
2 - Dept. of Fisheries, Faculty of Marine Science and Technology, Islamic Azad University Tehran North Branch
3 - Dept. of Fisheries, Faculty of Marine Science and Technology, Islamic Azad University, Tehran North Branch

Received: 2014-10-14 Accepted : 2017-05-05 Published : 2017-08-23

Keywords: Fatty Acids, shelf life, chemical changes, Silver carp (Hypophthalmichthy smolitrix),

Abstract :

The fatty acid profile of fresh and dry candy fish of Hypophtalmichthys molitirix were identified and effects of the dry candy on them were investigated. In addition, the shelf life of dry candy of the fish was found in cold conditions (3-4ºC). The profile of fatty acids in fresh and dry candy samples were identified and measured using a GC instrument equipped with a FID detector. The fatty acid content in initial samples for SFA, MUFA and PUFA were 27/5± 0/2, 46/39± 0/5 and 26/11± 0/1 %, respectively. During a 90-day storage, the percentage changes of dry candy samples were, for SFA (27/82± 0/7 to 33/69± 0/84), MUFA (46/77± 0/2 to 46/39± 0/2) and PUFA (26/11± 0/2 to 17/45± 0/2) which were statistically significant (p>0/05). During the 90 days of storage, temperature was about 3-4ºC, the peroxide changed from 3/08± 0/02 to 6/10± 0/02 and reached 5/48 meq O2kg -1. In conclusion, the shelf life of dry candy flesh of this fish in cold conditions was predicted to be one month.

References:

هدایتی فرد، م.، فدوی، ا. و یوسف تبار میری، ن. 1396. اثر فرآیند خشک کردن حرارتی روی شاخص‌های شیمیایی و ترکیب اسیدهای چرب بافت ماهی آمور (Ctenopharyngodon idella) و نگهداری آن در ۴ درجه سلسیوس. مجله علوم تغذیه وصنایع غذایی ایران،  12(2): 105-116.

عسکری ساری، ا.، ولایت زاده ،م. و کریمی ساری، و. 1395. تعیین ومقایسه ترکیبات تقریبی )پروتئین،چربی،خاکستر،رطوبت،کربوهیدراتوفیبر( عضله چهارگونه کفال ماهیان ایران. مجله علمی- پژوهشی زیست شناسی دریا،8(31): 13-20.

Ackman, R.G. 1995. Composition and Nutritive Value of Fish and shellfish Lipids, In: Ruiter A. editor, Fish and Fishery Products. 1st ed. CABI Publication. NY. USA.

Atkinson, T. 1997. DHA feeding provides host protection and prevents fibro sarcoma-induced hyper lipidemia while maintaining the tumor response to araC in fscher 344 rats. Journal of Nutrition and Cancer, 28: 225-235.

AOAC .2005. Association of Official Analytical Chemists (AOAC) 18^th ed., International Press, Maryland, USA.

Blight, E.G. & Dyer, W.J. 1959.A rapid method of total lipid extraction. Journal of Biochemistry, 37:911-917.

Cakli, S. A., Taskaya, L., Celik, U., Atamanic, C. A. & Cadun, A. 2006. A study of production of crocket from Tinca tinca and its quality. Journal of Fisheries and Aquatic Science, 29: 85-96.

García-Arias, M. T., Alvarez Pontes, E., García-Linares, M. C., García-Fernández, M. C. & Sánchez-Muniz, F. J. 2003. Cooking-freezing-reheating (CFR) of sardine (Sardina pichardus) fillets, effect of different cooking and reheating procedures on the proximate and fatty acid compositions. Food Chemistry, 83(3): 349-356.

Ghouliara, I., Savvaidias, I. N., Panagiotakis, N. & Konotominas, M. G. 2004. Preservation of salted vacuum packaged Sea bream (Spratus aurata) fillets by irradiation: Microbiological, chemical and sensory attributed. Journal Food Microbiology, 21,351-359.

Losada, V., Barros-Velazques, J., Gallardo, J.M. & Aubourg, S. P. 2004. Effect of advanced chilling methods n lipids on lipid damage during sardine (Sardina pilchardus) storage. European Journal of Lipid Science and Technology, 106: 844-850. 

Minh, N.V. 2007. The Effects of Storing and Drying on The Quality of Cured, Salted Cod, Final Project, UNU Fisheries Training Program, Nha Trang University. Vietnam.

Nambudiry, Dd. 1980. Lipid oxidation in fatty fish the effect of salt content in the meat. Journal of food Science Technology, 17:176-178.

Parvaneh, V. 1998.Quality Control and Chemical Methods of Food Products. University of Tehran, 325p.

Raghunath, M.R., Sankar, T.V., Ammu, K. & Devadasan, K. 1995. Biochemical and nutritional changes in fish proteins during drying. Journal of the Science of Food and Agriculture, 67 (2): 197–204.

Stansby, M.E. 1990. Fish Oils in Nutrition. 1st Edition. AVI. Van Nostrand Reinhold, NY. USA.

Zuraini, A. & Somchit, M.N. 2006.Fatty acid and amino acid composition of three local Malaysian Channa spp. Fish. Journal of food Chemistry, 97:674-678.