Fatty acids profiles in fillets Pampus argenteus and Sparidentex hasta during frozen storage.

In this study changes in fatty acids profile during frozen storage at -18°C for (Pampus argenteus) and (Sparidentex hasta), caught from the Persian Gulf (Bandar Deylam) were studied. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), EPA+DHA/C16, n-3/n-6 and high unsaturated fatty acids (HUFA) were investigated during 95 days storage at -18°C. Twenty fatty acids were found in (Pampus argenteus) with high percentage of saturated fatty acids (44.06%), polyunsaturated fatty acids (32.17%), high unsaturated fatty acids (27.8%) and monounsaturated fatty acids (22.62%) and for (Sparidentex hasta) found high percentage of PUFA(41.39%), HUFA (37.35%), SFA (36.42%) and MUFA (21.76%). The percentage of Fatty acids of SFA and PUFA in fish Sparidentex Hasta during this study did not show a significant difference. The percentage of MUFA fatty acids and HUFA during the freezing period were varied so that the maximum amounts of MUFA and HUFA were found on 65 and 0 day respectively. The fish Pampus Argenteus were found also the highest percentage of fatty acids of SFA, PUFA and HUFA during freezing on the days 65 and 35, but for MUFA no significant difference during freezing. Percentage of palmitic acid were found (28.06% and 23.72%), stearic acid (7.84% and 10.21%) in Silver pomfret and Progies respectively. The major unsaturated fatty acids of Silver pomfret and Progies were determined as DHA (19.87% and 22.57%), oleic acid (15.02% and 14.55%) respectively. As a result of the frozen storage (up to 95 days), fatty acid groups such as polyunsaturated, high unsaturated and n-3 polyunsaturated, as well as in the n-3/n-6 ratio were decreased and it means that the nutritional value of Silver pomfret and Progies has decreased. [ABSTRACT FROM AUTHOR]