Lipid quality in benni (Barbus sharpeyi) fillets during ice storage

Abstract

Abstract This research was conducted to evaluate qualitative changes of Benni Fish (Barbus Sharpeyi) during its maintenance in ice storage for 20 days. To do so, chemical spoilage indicators including peroxide (PV), thiobarbituric acid (TBA), free fatty acids(FFA), total lipid (TL), moisture (M), heme iron (HI), and also organoleptic parameters (tissue, gill appearance, gill smell, general appearance, and eyes) were measured. Fat quality of sample fish (in terms of oxidative and hydrolytic rancidity) showed a significant reduction during the maintenance period (p<0.05). Peroxide index changes from 3.73 to 7.52 (meq/kg) and TBA from 0.5 to 6.6 (mg MDA/kg) was recorded as markers of oxidative spoilage and FFA changes from 2.05 to 6.58 (expressed as % of oleic acid) were recorded as indicator of hydrolytic rancidity. Each one of sensory tests were rated as excellent to good until the fourth day and their quality was acceptable until the tenth day and then organoleptic results dropped significantly. In general, the best time of fish Shelf life in ice storage was determined to be 7 to 10 days