Improving of fatty acids profile of fillets Shehri (Lethrinus microdon) during freezing by packaging under vacuum system

Detalhes bibliográficos
Autor(a) principal: Vostaiea, Soad; Islamic Azad University
Data de Publicação: 2017
Outros Autores: Aberoumand, Ali; Behbahan Khatm Alanbia University of Technology, Romiyani, Lale; Islamic Azad University
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Journal of Bioenergy and Food Science
Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/125
Resumo: Aim of this research was to study on effect of vacuum packaging on fatty acids profiles changes in Lathrinus microdon fish fillet during frozen storage up to 40 days. Palmitic  acid  (C16:0) and stearic acid (C18:0) were the major fatty  acids  among  the  SFAs  during storage. Also lowest values of 0.263 %  and  0.263%  of  cis-10-pentadecenoic  acid (C15:1)  were  found  in  control  samples and  vacuum  packaging,  respectively. A decrease was observed  in MUFA  value  with  increased  storage period in treatments (p<0.05). Oleic acid  content  (C18:1  n-9)  in  control (%23.64) and  vacuum packaged samples (26.07%)  was  higher  than  that  of  other fatty acids. All samples showed  a decreased  PUFA  value  with  increased storage  (p<0.05). It can be concluded  that packaging samples  under vacuum and freezing conditions was a suitable way to reduce Shehri (Lathrinus microdon)  fillet unsaturated fatty acids  oxidation and  to avoid them reduction, cause to extend  their  shelf life.
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spelling Improving of fatty acids profile of fillets Shehri (Lethrinus microdon) during freezing by packaging under vacuum systemFisheries, Food Science and TechnologyShehri (Lethrinus microdon) fish. Fatty acids profile. Vacuum packaging. FreezingAim of this research was to study on effect of vacuum packaging on fatty acids profiles changes in Lathrinus microdon fish fillet during frozen storage up to 40 days. Palmitic  acid  (C16:0) and stearic acid (C18:0) were the major fatty  acids  among  the  SFAs  during storage. Also lowest values of 0.263 %  and  0.263%  of  cis-10-pentadecenoic  acid (C15:1)  were  found  in  control  samples and  vacuum  packaging,  respectively. A decrease was observed  in MUFA  value  with  increased  storage period in treatments (p<0.05). Oleic acid  content  (C18:1  n-9)  in  control (%23.64) and  vacuum packaged samples (26.07%)  was  higher  than  that  of  other fatty acids. All samples showed  a decreased  PUFA  value  with  increased storage  (p<0.05). It can be concluded  that packaging samples  under vacuum and freezing conditions was a suitable way to reduce Shehri (Lathrinus microdon)  fillet unsaturated fatty acids  oxidation and  to avoid them reduction, cause to extend  their  shelf life.Instituto Federal do AmapáBehbahan Khtam Alanbia University of Technology, Behbahan, Iran (139596)Vostaiea, Soad; Islamic Azad UniversityAberoumand, Ali; Behbahan Khatm Alanbia University of TechnologyRomiyani, Lale; Islamic Azad University2017-08-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionResearchapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/12510.18067/jbfs.v4i2.125Journal of bioenergy and food science; Vol 4, No 2 (2017): JOURNAL OF BIOENERGY AND FOOD SCIENCE, ABR/JUN, 2017; 81-89Journal of Bioenergy and Food Science; Vol 4, No 2 (2017): JOURNAL OF BIOENERGY AND FOOD SCIENCE, ABR/JUN, 2017; 81-892359-27100000-000010.18067/jbfs.v4i2reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPenginfo:eu-repo/grantAgreement/EC/FP7/139596http://periodicos.ifap.edu.br/index.php/JBFS/article/view/125/165http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/125/11310.18067/jbfs.v4i2.125.g165info:eu-repo/semantics/openAccessCopyright (c) 2016 Journal of bioenergy and food sciencehttp://creativecommons.org/licenses/by-nc-sa/4.02017-08-07T18:26:29Zoai:periodicos.ifap.edu.br:article/125Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br10.180672359-27102359-2710opendoar:2017-08-07T18:26:29Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false
dc.title.none.fl_str_mv Improving of fatty acids profile of fillets Shehri (Lethrinus microdon) during freezing by packaging under vacuum system
title Improving of fatty acids profile of fillets Shehri (Lethrinus microdon) during freezing by packaging under vacuum system
spellingShingle Improving of fatty acids profile of fillets Shehri (Lethrinus microdon) during freezing by packaging under vacuum system
Vostaiea, Soad; Islamic Azad University
Fisheries, Food Science and Technology
Shehri (Lethrinus microdon) fish. Fatty acids profile. Vacuum packaging. Freezing
title_short Improving of fatty acids profile of fillets Shehri (Lethrinus microdon) during freezing by packaging under vacuum system
title_full Improving of fatty acids profile of fillets Shehri (Lethrinus microdon) during freezing by packaging under vacuum system
title_fullStr Improving of fatty acids profile of fillets Shehri (Lethrinus microdon) during freezing by packaging under vacuum system
title_full_unstemmed Improving of fatty acids profile of fillets Shehri (Lethrinus microdon) during freezing by packaging under vacuum system
title_sort Improving of fatty acids profile of fillets Shehri (Lethrinus microdon) during freezing by packaging under vacuum system
author Vostaiea, Soad; Islamic Azad University
author_facet Vostaiea, Soad; Islamic Azad University
Aberoumand, Ali; Behbahan Khatm Alanbia University of Technology
Romiyani, Lale; Islamic Azad University
author_role author
author2 Aberoumand, Ali; Behbahan Khatm Alanbia University of Technology
Romiyani, Lale; Islamic Azad University
author2_role author
author
dc.contributor.none.fl_str_mv Behbahan Khtam Alanbia University of Technology, Behbahan, Iran (139596)
dc.contributor.author.fl_str_mv Vostaiea, Soad; Islamic Azad University
Aberoumand, Ali; Behbahan Khatm Alanbia University of Technology
Romiyani, Lale; Islamic Azad University
dc.subject.por.fl_str_mv Fisheries, Food Science and Technology
Shehri (Lethrinus microdon) fish. Fatty acids profile. Vacuum packaging. Freezing
topic Fisheries, Food Science and Technology
Shehri (Lethrinus microdon) fish. Fatty acids profile. Vacuum packaging. Freezing
description Aim of this research was to study on effect of vacuum packaging on fatty acids profiles changes in Lathrinus microdon fish fillet during frozen storage up to 40 days. Palmitic  acid  (C16:0) and stearic acid (C18:0) were the major fatty  acids  among  the  SFAs  during storage. Also lowest values of 0.263 %  and  0.263%  of  cis-10-pentadecenoic  acid (C15:1)  were  found  in  control  samples and  vacuum  packaging,  respectively. A decrease was observed  in MUFA  value  with  increased  storage period in treatments (p<0.05). Oleic acid  content  (C18:1  n-9)  in  control (%23.64) and  vacuum packaged samples (26.07%)  was  higher  than  that  of  other fatty acids. All samples showed  a decreased  PUFA  value  with  increased storage  (p<0.05). It can be concluded  that packaging samples  under vacuum and freezing conditions was a suitable way to reduce Shehri (Lathrinus microdon)  fillet unsaturated fatty acids  oxidation and  to avoid them reduction, cause to extend  their  shelf life.
publishDate 2017
dc.date.none.fl_str_mv 2017-08-04
dc.type.none.fl_str_mv

dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv http://periodicos.ifap.edu.br/index.php/JBFS/article/view/125
10.18067/jbfs.v4i2.125
url http://periodicos.ifap.edu.br/index.php/JBFS/article/view/125
identifier_str_mv 10.18067/jbfs.v4i2.125
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/EC/FP7/139596
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/125/165
http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/125/113
10.18067/jbfs.v4i2.125.g165
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
Copyright (c) 2016 Journal of bioenergy and food science
http://creativecommons.org/licenses/by-nc-sa/4.0
eu_rights_str_mv openAccess
rights_invalid_str_mv Copyright (c) 2016 Journal of bioenergy and food science
http://creativecommons.org/licenses/by-nc-sa/4.0
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Federal do Amapá
publisher.none.fl_str_mv Instituto Federal do Amapá
dc.source.none.fl_str_mv Journal of bioenergy and food science; Vol 4, No 2 (2017): JOURNAL OF BIOENERGY AND FOOD SCIENCE, ABR/JUN, 2017; 81-89
Journal of Bioenergy and Food Science; Vol 4, No 2 (2017): JOURNAL OF BIOENERGY AND FOOD SCIENCE, ABR/JUN, 2017; 81-89
2359-2710
0000-0000
10.18067/jbfs.v4i2
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collection Journal of Bioenergy and Food Science
repository.name.fl_str_mv Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
repository.mail.fl_str_mv ||victor.sales@ifap.edu.br
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