Consideration of the effects of salting on profile fatty acids and quality indicators of pike (Esox lucius) stored at 4C
Subject Areas : New Technologies in Aquaculture Development
Keywords: Fatty Acids, shelf life, Salting, microbial contamination, Keywords: Pike,
Abstract :
Abstract In this study the effect of salting on lip < /em>id and fatty acids of p < /em>ike (Esox lucius) and its shelf life were studied for 90 days in 4temp < /em>erature. The identification of fatty acids p < /em>rofile from fresh and salted p < /em>ike were carried out by gaschromatograp < /em>hy (GC). Then the changes of fatty acids, Total microbial count, p < /em>V and TBA were followed at intervals of 0, 30, 60, 90 days. In fresh p < /em>ike sum of the saturated and unsaturated fatty acids were 34.32 and 18.75 % respectively. The results showed that with salted fish after 90 days of storage, the saturated fatty acids increased to 36.22 (p < /em>>0.05) and the sum of the unsaturated fatty acids due to oxidation decreased to 18.00%. The salting is not only a proper way to conserve, but also by decreasing the fat of the fish from 1.53 to 1.28 % (p < /em>>0.05), it will have an effect on preserving fatty acids sp < /em>ecially omega3 and omega6. In salted fish the amount of p < /em>V increased from 1.84 meqO2/kg to 2.10 meqO2/kg. These results are significant at (p < /em><0.05), In salted fish the amount of TBA increased from 0.05 mg/100g to 0.07 mg/100g after 60 days, then started to decrease and finally reached 0.06 mg/100g after 90 days of storage on 4temp < /em>erature (p < /em><0.05). The total microbial count did decrease from 1.63 ×102 cfu/g to 1.51×102 cfu/g (p < /em>>0.05). This reduction can be due to salting in fish tissues.
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