Volume 10, Issue 4 (winter 2007)                   JCPP 2007, 10(4): 435-445 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

M. Rezaei, M. A. Sahari, S. Moeini. Quality Assessment of Lipid in Anchovy Kilka (Clupeonella engrauliformis) During Frozen Storage at Different Temperature Rates. JCPP. 2007; 10 (4) :435-445
URL: http://jcpp.iut.ac.ir/article-1-634-en.html
Abstract:   (7475 Views)
Qualitative indices including moisture content (M), total lipid (TL), peroxide value (PV), free fatty acid (FFA), heme iron (HI), TBA, neutral lipid (NL) and phospholipid (PL) content were investigated on anchovy fish immediately after harvesting and during frozen storage at -18 and -30°C up to 8 months (2, 4, 6, 8). Profile of their fatty acid and any possible changes were also determined. Statistical analysis of the results showed significant increase of PV, FFA, NL and significant decrease of TL, HT, PL, poly unsaturated fatty acid (PUFA) and omega-3 at each temperature rate in relation to time of storage. Based on the statistical analysis, storing of the sample at -30°C had higher lipids quality. The principal component analysis (PCA) showed that HI can be grouped with important quality indices such as PUFA and omega-3.
Full-Text [PDF 450 kb]   (1188 Downloads)    
Type of Study: Research | Subject: General

Add your comments about this article : Your username or Email:

© 2020 All Rights Reserved | Isfahan University of Technology - Journal of Crop Production and Processing

Designed & Developed by : Yektaweb