The study of fatty acids for four types of common marine fish smoked, marinated and dried in Basrah | ||
| Kufa Journal for Agricultural Science | ||
| Article 1, Volume 6, Issue 3, September 2014, Pages 69-82 | ||
| Authors | ||
| Munir A. Jasim; Sabah M.H. AL-Shatty | ||
| Abstract | ||
| This study was undertaken to determine the effect of preservation by smoking, marinating and drying on quality and quantity of fatty acids for four common marine fish species in Basrah province which were Suboor (Tenualosa ilisha), Jaffout (Nematolosa nasus), Biayh (Liza carincota), and Thela (Scomberoides commersonianus). The fresh, good quality fish sample were purchased from local market in Basrah, as soon as they purchased the fish were kept in insulated box made from cork and covered with crashed ice. When the samples reached to the laboratory they were tested chemically, then they divided into three groups and stored separately by different preservation methods mentioned above with assessment of their shelf life during preservation methods by refrigerating at 4°C or at ambient conditions (25 °C). The quality and quantity of fatty acids were estimated by gas chromatography technique, 11 of fatty acids were followed during preservation and storage, which they were C14, C14:1, C16, C16:1, C16:2, C18, C18:1, C18:2, C20:1, C20:4 and C20:5.Results were analyzed by SPSS program using completely randomized design (CRD) for triplicates. The studied factors were tested by using revised least significant differences test (RLSD) at level of 0.01 and 0.05. the correlation coefficient ® for some studied criteria as well as determination of standard deviation (SD) had performed. The results of statistical analysis showed significant differences (P<0.01) for quality and quantity of preserved fish along with a period of storage. The study showed that marine fish were good sources of Omaga-3 fatty acids like Eciosapentaeroic acid (EPA) (20:5), specially in Subbor and Jaffourt. | ||
| Keywords | ||
| fatty acids; Smoked Fish; Marinated Fish; Dried Fish | ||
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