Identification of Fatty Acid in Mackerel (Scomberomorus commersoni) and Shark (Carcharhinus dussumieri) Fillets and Their Changes during Six Month of Frozen Storage at -18°C

Authors
S. Nazemroaya 1
M. A. Sahari 2
M. A. Sahari 2
M. Rezaei 1
M. Rezaei 1
1 Department of Fisheries, College of Natural Resources and Marine Science, Tarbiat Modares University, Noor, Islamic Republic of Iran.
2 Department of Food Technology, Collage of Agriculture, Tarbiat Modares University, P. O. Box: 14115- 336, Tehran, Islamic Republic of Iran.
Abstract
Changes in the fatty acid composition and biochemical indices of mackerel (which has a
substantial lipid content) and shark (which has negligible lipid content) fillets stored at -
18°C for up to six months were measured. Lipid content was measured (6.35% and
1.38%) in mackerel and shark, respectively; however it decreased during frozen storage
in both fish species. In analysis of fatty acids the amount of PUFA, especially -3 ones,
was more predominant in mackerel than shark, nevertheless, fatty acid composition has
changed in both species during frozen storage. The amount of saturated fatty acids in
contrast with unsaturated fatty acids increased due to oxidation of PUFA. The decrease in
PUFA compounds (40.1% and 23.94%) was as follows: -3 (48% and 42.83%), -3/ -6
ratio (41.36% and 50%), PUFA/SFA ratio (56% and 42.23%) and EPA+DHA/C16 ratio
(55.55% and 46.66%) in mackerel and shark, respectively. For both species, tiobarbituric
acid (TBA), peroxide (PV), free fatty acids (FFA) and total volatile base nitrogen (TVB-N)
values were significantly (P< 0.05) increased with storage time. The results showed that,
among these indices, changes in the PV and TBA in mackerel were significantly (P< 0.05)
larger than in shark; but changes of FFA and TVB-N in shark were significantly (P< 0.05)
higher than in mackerel. It means that oxidative and hydrolytic deterioration are
promoter factors of biochemical changes in mackerel and shark, respectively.

Keywords

Journal of Agricultural Science and Technology
Volume 13, Issue 4
July and August 2011
Pages 553-566