TY - JOUR T1 - Quality Assessment of Lipid in Anchovy Kilka (Clupeonella engrauliformis) During Frozen Storage at Different Temperature Rates TT - ارزیابی کیفی چربی ماهی کیلکای آنچوی (Clupeonella engrauliformis) طی نگه‌داری انجماد در دماهای مختلف JF - JCPP JO - JCPP VL - 10 IS - 4 UR - http://jcpp.iut.ac.ir/article-1-634-en.html Y1 - 2007 SP - 435 EP - 445 KW - Anchovy kilka (Clupeonella engrauliformis) KW - Frozen storage KW - Oxidative and hydrolitic deterioration KW - Heme iron KW - PUFA KW - ω-3. N2 - 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. M3 ER -