Vol. 14,No. 1, January 2015
Inhibition of fatty acids profile changes of Cobia (Rachycentron canadum) fillets during frozen stor
Description: -Department of Food Science and Technology, Shoushtar Branch, Islamic Azad University, Shoushtar, Iran. 2- Iranian Fisheries Research Organization, P.O.Box: 14155-6116 Tehran, Iran. 3- Department of Food Science and Technology, Ilam University, Ilam, iran. 4-Department of fisheries, University of Natural Resources and Agricultural Sciences, Gorgan, Iran *Corresponding author's email: muta@upm.edu.my
This study was aimed to investigate the effect of vacuum packing (VP) on the fatty acids profiles in cobia (Rachycentron canadum) fillets during an extended frozen storage period. Cobia fillets were treated under vacuum system then stored at -18°C for up to 6 months and compared to control conditions. As a result of a frozen storage period of 6 months, a marked content decrease was found in the fatty acid groups such as MUFA, PUFA and ω -3 PUFA, as well as in the ω -3/ ω-6 ratio. However, a preserving effect on such fatty acid parameters could be observed due to the VP treatment. Assessment of the polyene index (PI) indicated an increased lipid oxidation development as a result of the frozen storage time; however, this increase was partially inhibited by the vacuum packaging. Results indicate that vacuum packaging was a proper way to reduce lipid oxidation in Cobia fillets and extend their shelf life by omitting available oxygen. Thus the employment of VP alone or in combination with other protective strategies is recommended.

Monday 9 Nov 2015
Author: Taheri S.1*; Motallebi Moghanjoghi A.A.2; Taheri T.3; Faraji S.1; Pourashouri P.4
keyword: Fatty acids, Vacuum packaging, Frozen storage, Cobia Fish
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