Nutritional Value of Pomfret (Pampus argenteus) Fillets and Its Changes During Forzen Storage (-18 C)

Subject Areas : New Technologies in Aquaculture Development

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

Keywords: frozen storage, proximate composition, Keywords: Fatty acids, Pomfret,

Abstract :

Abstract[1] The pomfret (Pampus argenteus) is a popular fish in the Persian Gulf. In this research, proximate composition and fatty acid contents of the pomfret fillets and their changes during frozen storage (-18 °C) were investigated for 6 months. Moisture, ash, fat and protein concentrations were 78.03, 1.98, 7.78 and 15.41% in fresh fillets, respectively. Then, these contents were changed to 76.40, 1.12, 8.76 and 14.73% after 6 months of frozen storage, respectively. The saturated, monounsaturated and polyunsaturated fatty acids were 53.13, 34.31 and 11.28% of the total fatty acids, respectively and changed to 54.55, 33.89 and 9.09% in the 6th month of storage. The results show that pomfret muscle is rich in n-3 PUFA. Sothat, the ratio of n3/n6 PUFAs, was 6.08 in fresh muscle and changed to 6.25 after 6 months of storage. Also, the changes of proximate composition and fatty acid contents of pomfret fillets indicate that -18 °C is an appropriate temperature for frozen storage. * Corresponding Authors; Email: [e-mail]