The effects of storage time of frozen pike (Esox lucius Linnaeus, 1758) fillets on the chemical composition as determined by various deterioration indicators. (16th April 2015)

• Record Type: Journal Article
• Authors: Hajisafarali, M.; Karami, B.; Moini, S.; Safi, S.
• Is Part Of: Journal of applied ichthyology. Volume 31:Number 4(2015:Aug.)
• Page Start: 793
• Page End: 797
• Publication Date: 2015-04-16
• Subjects: Fishes -- Periodicals; Fish culture -- Periodicals; Fisheries -- Periodicals; Ichthyology -- Periodicals; 597
• DOI: 10.1111/jai.12770
• Languages: English
• ISSNs: 0175-8659

Abstract

<abstract abstract-type="main" id="jai12770-abs-0001"> <title>Summary</title> <p>The study was designed to investigate the effects of frozen storage on the proximate composition and chemical indices of pike (<italic>Esox lucius</italic>) stored for a period of six months at −20°C. During storage the moisture, protein and fatty acid contents decreased and the ash, total volatile basic nitrogen (TVB‐N) and peroxide value (PV) content increased significantly (P &lt; 0.05). In the fresh samples the moisture, total protein and total lipid contents were 77.61%, 19.21%, and 2.3% respectively. At the end of the storage time the above‐mentioned parameters were measured as 75.98%, 16.95%, 0.9%, respectively. TVB‐N and PV contents changed from 1.30%, 6.27, 0.18 in fresh samples to 2.21%, 15.12 mg/100 g and 1.73 meq o₂ kg⁻¹ after six months frozen storage, respectively. Thirty fatty acids were found in pike fillets, with a higher percentage in fresh fish of polyunsaturated fatty acids (51.14%), saturated fatty acids (22.94%) and mono unsaturated fatty acids (22.61%). The PUFAs decreased to 31.67% at the end of the storage time. Although some changes in quality and nutritional value were observed in the pike fillets during frozen storage, the changes were within the acceptable range.</p> </abstract>