Effect of boiling and vacuum packaging on Omega-3 fatty acid content of salted boiled fish

English. An experiment on boiling and vacuum packaging of fish have been conducted to assess effect of the heating and storage processing on the content of omega-3 fatty acid. Chub mackerel weighing 125-150 g/fish with 1,8-3,42 percent fat content were boiled (100 degree C.) in 30 percent brine for 15 minutes. The salted boiled product were then vacuum and non-vacuum packed before storage for 6 days at room temperature (28-30 degree C.). Observations were done on the changes of fatty acid profiles (percent relative to fatty acid) after boiling and storaging. Result of the experiment revealed that heat exposure of fish during boiling process could reduce omega-3 and polyunsaturated fatty acids (PUFA) up to 14.0 percent and 14.8 percent respectively. Consequently, monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) increased up to 9.0 percent and 31.6 percent respectively. Vacuum packaging, on the other hand, could maintain the omega-3 and omega-6 fatty acids. This kind of packaging could also give a smaller amounts of MUFA and SFA compared to non-vacuum packaging

Indonesian. Suatu percobaan pemindangan diikuti dengan pengemasan hampa udara telah dilakukan untuk mengetahui pengaruhnya terhadap perubahan kadar asam lemak omega-3 ikan setelah pemasakan dan selama penyimpanan. Ikan kembung berukuran 125-150 g/ekor dengan kadar lemak 1.8-3,42 persen dipindang dengan merebusnya (100 derajat C.) dalam larutan garam 30 persen selama 15 menit. Ikan pindang kemudian dikemas dengan dan tanpa hampa udara sebelum disimpan selama 6 hari pada suhu kamar (28-30 derajat C). Pengamatan dilakukan terhadap perubahan profil asam lemak (dalam persen terhadap asam lemak total) setelah pemindangan dan selama penyimpanan. Hasil pengamatan menunjukkan bahwa proses pemindangan menurunkan kandungan asam lemak omega-3 dan polienoat berturut-turut 14 persen dan 14,8 persen, akibatnya monoenoat dan asam lemak jenuh meningkat berturut-turut sebesar 9 persen dan 31,6 persen dibandingkan persen relatif terhadap asam lemak total sebelum ikan dipindang. Pengemasan hampa udara ternyata mampu mempertahankan asam lemak omega-3 dan omega-6. Pengemasan ini juga mampu memberikan monoenoat dan asam lemak jenuh yang lebih kecil dibandingkan tanpa hampa udara