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Fatty acid composition and lipid oxidation during refrigerated storage (4 ºC) of thinlip grey mullet (Liza ramada)

In this study, the fatty acid compositions and lipid oxidation during refrigerated storage of thinlip grey mullet aged II. IV. and VI. were investigated. In all age groups, the major fatty acids in the thinlip grey mullet were observed to be palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1ω9), arachidonic acid (20:4ω6), eicosapentaenoic acid (EPA, 20:5ω3) and dekosahexaenoicacid (DHA, 22:6ω3). The levels of EPA in the thinlip grey mullet in II. IV. and VI. age groups were 13.37%, 13.17% ve 12.28%, while those of DHA were 18.14%, 13.80% ve 13.76%, respectively. The present study suggest that the daily consumption of 100 g thinlip grey mullet in any aged groups could meet people’s needs for EPA+DHA fatty acids. At the end of the refrigerated storage period pH, free fatty acids (FFA), perokside value (PV) and TBA values of II. age-group thinlip grey mullet were 6.75, 4.17 % oleic acid, 18.59 meq O2/kg and 0.95 mg malonaldehyde/kg, respectively. The same parameters for IV. age-group thinlip grey mullet were 7.05, 5.26% oleic acid, 17.26 meq O2/kg and 0.67 mg malonaldehyde/kg and for VI. age-group were 6.51, 4.63 % oleic acid, 19.73 meq O2/kg and 0.88 mg malonaldehde/kg, respectively. At the end of the study, it was concluded that chemical and sensory quality decreased depending on the storage period and age did not have an effect (p>0.05) on the quality. In this study, acceptable shelf life was 7 days for all groups during refrigerated storage according to the sensory assessment. In this study, according to the sensory assessment, it was determined that acceptable shelf life for all age-groups during refrigerated storage was 7 days.

Author(s): Özyurt Gülsün

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