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Information Journal Paper

Title

Study of effects of ascorbic acid on ω 3 and ω 6 fatty acid changes in Alosa caspia caspia (Echiwald, 1838) fillets during frozen storage

Pages

  55-65

Abstract

 In this study effects of Ascorbic acid anti oxidant treatment (1, 2 and 5%) on ω; 3 and ω; 6 fatty acid changes on shelf life of Alosa caspia caspia fillets during frozen storage at-18 oC were examined. Twelve fatty acids were found in Alosa caspia caspia fresh fillets oil that results showed that the level of unsaturated fatty acid and saturated fatty acid were 48. 73% and 36. 87% of the total fatty acid. Palmitic acid (16: 0) was the dominant fatty acid, followed by oleic acid (18: 1n-9), DHA (22: 6n-3), with percentages of 23. 57%, 22. 41%, and 12. 16%, respectively. Ratio of ω; 3/ω; 6 at control sample was 4. 2% percent. Ratio of ω; 3/ω; 6 at Fillets have antioxidant 1, 2 and 5% after 120 days, respectively, 2. 03, 2. 11 and 2. 16 percent. Changes in polyunsaturated fatty acids in fresh samples and control samples containing 1, 2 and 5% of antioxidants significantly different percent P<0. 05. Based on the results observed with concentrations of 5% Ascorbic acid to prevent lipid oxidation in fish fillets immersion (Alosa caspia caspia) during the period of freezing is recommended.

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    APA: Copy

    JALILI, S., & ANSARI FARD, F.. (2014). Study of effects of ascorbic acid on ω 3 and ω 6 fatty acid changes in Alosa caspia caspia (Echiwald, 1838) fillets during frozen storage. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), 8(3 ), 55-65. SID. https://sid.ir/paper/161641/en

    Vancouver: Copy

    JALILI S., ANSARI FARD F.. Study of effects of ascorbic acid on ω 3 and ω 6 fatty acid changes in Alosa caspia caspia (Echiwald, 1838) fillets during frozen storage. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES)[Internet]. 2014;8(3 ):55-65. Available from: https://sid.ir/paper/161641/en

    IEEE: Copy

    S. JALILI, and F. ANSARI FARD, “Study of effects of ascorbic acid on ω 3 and ω 6 fatty acid changes in Alosa caspia caspia (Echiwald, 1838) fillets during frozen storage,” NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), vol. 8, no. 3 , pp. 55–65, 2014, [Online]. Available: https://sid.ir/paper/161641/en

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