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<DIV><FONT face=Arial size=2>Journal of Applied Ichthyology<BR>Volume 25 Issue
1, Pages 91 - 95<BR>Published Online: 16 Feb 2009<BR><BR><FONT size=4>Effect of
frozen storage on fatty acid composition and changes in lipid content of
Scomberomorus commersoni and Carcharhinus dussumieri</FONT><BR>By S. Nazemroaya
1 , M. A. Sahari 2 and M. Rezaei 1 <BR> 1 Department of Fisheries, College
of Natural Resources and Marine Science ; 2 Department of Food
Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
Correspondence to Author's address: Mohammad Ali Sahari
sahari@modares.ac.ir<BR><BR>ABSTRACT<BR>Investigated were the changes in
fatty acid composition, oxidation and enzymatic deterioration of lipids in
frozen (−30°C) fish fillets from the Persian Gulf. The narrow barred Spanish
mackerel (Scomberomorus commersoni) and white cheek shark (Carcharhinus
dussumieri) were tested with storage times of 0, 1, 2, 3, 4, 5 and 6 months at
−18°C. Statistical results showed that the major fatty acids among the saturated
and monounsaturated fatty acids of each fish species were palmitic (C16:0) and
oleic (C18:1n-9) acids, respectively. Both linoleic acid (C18:2n-6) and
arachidonic acid (AA) (C20:4n-6) were predominant in total n-6 polyunsaturated
fatty acids in both mackerel and shark. The EPA (eicosapentaenoic acid; C20:5
n-3) and DHA (docosahexaenoic acid; C22:6 n-3) acids were the major fatty acids
among total n-3 acids in both fishes. During frozen storage, the PUFA (40.1 and
23.94%), n-3 (48 and 42.83%), ω3/ω6 (41.36 and 50%), PUFA/SFA (56 and 42.23%)
and EPA + DHA/C16 (55.55 and 46.66%) contents decreased in S. commersoni and C.
dussumieri, respectively. Also peroxide, thiobarbituric acid (TBA) and free
fatty acid (FFA) values significantly increased (P < 0.01) with the time of
storage.</FONT></DIV></BODY></HTML>