Influence of Frozen Storage on Polyunsaturated Fatty Acids of Tuna Roe

Changes in the polyunsaturated fatty acid profile of the long tail tuna (Thunnus tonggol)roe were investigated during 10 months of frozen storage at -18C. The most abundant polyunsaturated fatty acid in the fresh and frozen roes was C22:6(n-3). After ten months of frozen storage, polyunsaturated fatty acids (PUFAs) decreased from 34.5% to 24.3%, respectively. The results showed that n-3 and n-6 fatty acids in fresh roe were 32.7 and 1.6%, respectively, which decreased to 23.0 and 1.3%, respectively, after 10 months of frozen storage.

Keywords:

Fatty acids , Frozen storage , PUFAs , Tuna roe , Thunnus tonggol