Study of effects of ascorbic acid on ω3 and ω6 fatty acid changes in Alosa caspia caspia (Echiwald, 1838) fillets during frozen storage

Subject Areas : New Technologies in Aquaculture Development

Received: 2021-02-07 Accepted : 2021-02-07 Published : 2014-11-22

Keywords: Cold Storage, Alosa caspia caspia, Keywords: Ascorbic acid, ω3, ω6,

Abstract :

Abstract[1] In this study effects of ascorbic acid anti oxidant treatment (1, 2 and 5%) on ω3 and ω6 fatty acid changes on shelf life of Alosa caspia caspia fillets during frozen storage at -18 oC were examined. Twelve fatty acids were found in Alosa caspia caspia fresh fillets oil that results showed that the level of unsaturated fatty acid and saturated fatty acid were 48.73% and 36.87% of the total fatty acid. Palmitic acid (16:0) was the dominant fatty acid, followed by oleic acid (18:1n-9), DHA (22:6n-3), with percentages of 23.57%, 22.41%, and 12.16%, respectively. Ratio of ω3/ω6 at control sample was 4.2% percent. Ratio of ω3/ω6 at Fillets have antioxidant 1, 2 and 5% after 120 days, respectively, 2.03, 2.11 and 2.16 percent. Changes in polyunsaturated fatty acids in fresh samples and control samples containing 1, 2 and 5% of antioxidants significantly different percent P<0.05. Based on the results observed with concentrations of 5% ascorbic acid to prevent lipid oxidation in fish fillets immersion (Alosa caspia caspia) during the period of freezing is recommended. * Corresponding Authors; Email: [e-mail]