The effect of gelatin coating on fatty acid and proximate composition of Otlithes ruber(Bloch & schneider,1801) during refrigerated-storage(4 ± 1 ° C)
Subject Areas : Journal of Aquatic Sciences
1 - 3- Department of Seafood Processing, Kherad Institute Of Higher Education.
Keywords: Coating, Gelatin, body composition, composition of fatty acids, Otlithes ruber,
Abstract :
The protective properties of gelatin have caused it to be used as a strong coating for fish, which are important sources of protein to humans. In this study, the effect of gelatin coating in the composition of the fatty acid and the chemical compounds of the body Weakfishes (Otlithes ruber) were carried out during 20 days of preservation at a temperature of 4 ± 1° C. the treatments included raw, treatment of gelatin and Gelatin-free treatment, for this purpose samples were coated with a concentration of 10 % of gelatin and then they were packed inside plastic bags and stored at 4 c in the laboratory refrigerator. in the days of 0 - 5 - 10 – 15, three replicates and 3 treatments were tested and the index changes were determined by tiobarbitoric acid, peroxide, approximate analysis, fatty acids. the results of this study showed that there was no significant difference in body composition influenced by gelatin and other group(P > 0.05). The results of the oxidation index showed that the oxidation rate in samples containing gelatin coating was higher than the observed sample. saturated fatty acids(SFA) were the main class of fatty acids followed by Monounsaturated fatty acids (MUFA) and polyunsaturated (PUFA). In general coated slices (CS) had higher content of EPA and DHA when compared to non-coated slices (NCS). The results of the beneficial effects of gelatin as a natural and safe cover in fish meat.
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