Loss of omega-3 fatty acids of sturgeon (Acipenser stellatus) during cold storage
2007
Hedayatifard, M. (Islamic Azad Univ., Ghaemshahr (Iran). Dept. of Fisheries) | Moeini, S. (University of Tehran, Karaj (Iran). Dept. of Food Science and Technology)
In this research, the fatty acids composition of Acipenser stellatus tissues was identified by gas chromatography after extraction and methylation in fresh and frozen stages. Results showed that the maximum unsaturated fatty acids in the frozen fresh tissues of A. stellatus were 84.41 and 74.45%, respectively. The content of oleic acid, alpha-linolenic acid and docosahexanoic acid (DHA) in the fresh tissues were 43.71, 7.75 and 3.53%, respectively. These fatty acids were the most important polyunsaturate, which decreased to 41.39, 1.06 and 2.46%, respectively after one year freezing at -22 degree C.
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