Effect of vitamin C on changes in fat and fatty acids in frozen fillet and vacuum package of Alosa caspia caspia

Subject Areas : Marine Biology

F.  Ansarifard ¹ (Fisheries Dep., Faculty of Marine Science and Technology, Islamic Azad University, Tehran, Iran)
M.  Khani ² (Fisheries Dep., Faculty of Marine Science and Technology, Islamic Azad University, Tehran, Iran)
S.  Moeini ³ (Fisheries Dep., Faculty of Marine Science and Technology, Islamic Azad University, Tehran, Iran)
M.  Hadayatifard ⁴ (Fisheries Dep., Faculty of Agriculture and Natural Resources, Islamic Azad University, Ghaemshahr Branch)

Received: 2011-01-19 Accepted : 2012-01-25 Published : 2012-02-20

Keywords: vitamin C, fatty acid, Alosa caspia caspia, frozen,

Abstract :

In these research 9 samples of Alosia caspia from Caspian Sea, were collected in winter 2009. Main idea of this research was to find fatty acid effect of vitamin C on vacuum packaging and effect of freezing condition chang on fatty acids during the storage in refrigerator under -18 about 120days. Results showed that  by adding vitamin C on sample which contain %5 had less changes comparing to %1 doses. Total none saturated fatty acids in base sample. And samples containing 1 and 5 percents vitamin C during 120days, were %36.87, %40.45, %38.33and total of unsaturated fatty acids were:48.73,38.16,41.35. In a same order amounts of fat were %2.82, %2.49, %2.62, also amounts of protein were %17.1, %16.60, %16.55. Ranges of moisture were: 77.35%, 88.05%, 79.15% and amounts of ash were:1.7%, 1.25%, 1.23%.Result of statistical analysis showed values of (p<0.05) less than 0.05.