Determination of Shelf Life and Identification of Fatty Acids in Anzaly Lagoon’s Pike

Document Type : Research Paper

Authors

1 Islamic Azad University, Tehran-North Branch, Tehran, Iran

2 Islamic Azad University, Science and Research Branch, Tehran, Iran

Abstract

In this research chemical composition of fillet of Anzaly Lagoon´s Pike and their changes
were investigated during 120 days of frozen storage at (-20°C). The percentage of changes
of the proximate composition over the analysis period for moisture was from 77.61±0.06 to
76.57±0.01, for ash was from 1.30±0.00 to 1.37±0.01, for bprotein was from 19.21±0.01 to
17.19±0.03 and for fat was from 2.29±0.01 to 0.98±0.00. Thirty fatty acids were indentified,
i.e. 12 SFA, 6 MUFA and 12 PUFA. The percentage changes of fatty acids for SFA was from
22.94 to 27.83, for MUFA was from 22.61 to 31.35, for PUFA was from 51.16 to 34.96, for
ΣUFA was from 73.75 to 66.31. This investigation on fatty acids of frozen Pike has shown that
the percentage of n-3 and n-6 fatty acids has changed from 33.49 to 20.16 and from 17.85 to
14.80, respectively. All changes were statistically significant. The TVB-N and P.V as chemical
deteriorative indices increased from 6.27±0.02 to 14.25±0.00 mg/100g and from 0.18±0.00 to
1.44±0.00 meq O2/kg, respectively.

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