Changes of fatty acid profiles in fillets of Cobia (Rachycentron canadum) during frozen storage

  In this study changes in fatty acids profile during frozen storage at -۱۸°C of Cobia (Rachycentron canadum), caught from the Persian Gulf (Bandar Abbas) were studied. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), EPA+DHA/C۱۶, n-۳ PUFA/n-۶ PUFA (n-۳/n-۶) and polyunsaturated fatty acids /saturated fatty acids (PUFA/SFA) were investigated during a six- month storage at -۱۸°C. Eighteen fatty acids were found in Cobia, with higher percentage of saturated fatty acids (۴۶.۰۷%), monounsaturated fatty acids (۳۳.۷۲%) and polyunsaturated fatty acids (۱۵.۴۴%). The MUFAs and PUFAs reduced from ۳۳.۷۲ to ۲۶.۲۶% and ۱۵.۴۴ to ۱۰.۷۸%, respectively. Palmitic acid (C۱۶:۰, ۲۷.۴۲% of total fatty acids) and stearic acid (C۱۸:۰, ۱۲.۶۲%) were the dominant saturated fatty acids. The major unsaturated fatty acids were determined as docosahexaenoic acid (C۲۲:۶n۳, ۵.۷۶%), oleic acid (C۱۸:۱n۹, ۲۵.۷۶%) and linoleic acid (C۱۸:۲n۶, ۴.۳۸%). As a result of the frozen storage (up to ۶ months), marked content decreases were found in fatty acid groups such as monounsaturated, polyunsaturated and n-۳ polyunsaturated, as well as in the n-۳/n-۶ ratio and it means that the nutritional value of Cobia has decreased.

Keywords:

Cobia , Fish , Fatty acids , Frozen storage