Influence of Frozen Storage on Polyunsaturated Fatty Acids of Tuna Roe
محل انتشار: همایش بین المللی خلیج فارس
سال انتشار: 1388
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,425
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شناسه ملی سند علمی:
ICPERSIANGOLF01_186
تاریخ نمایه سازی: 22 شهریور 1390
چکیده مقاله:
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.
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نویسندگان
Hanieh Ziaeian Nourbakhsh
Department of Fisheries, Faculty of Natural Resources Islamic Azad University Bushehr Branch