Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (Rachycentron canadum) fillets during frozen storage
S. Taheri | A. A. Motallebi | A. Fazlara | Y. Aftabsavar | S. P. Aubourg
The present research focuses on the nutritional value of the lipid retention associated with frozen cobia (Rachycentron canadum). The effect of a previous soaking in an aqueous ascorbic acid (AA) solution on the fatty acid profile of fish fillets during a further frozen storage period (–18 °C) was investigated. Two different AA concentrations were tested (0.25% and 0.50%) and compared to control conditions. As a result of the frozen storage period (up to 6 months), marked decreases were found in the contents of fatty acid groups such as monounsaturated, polyunsaturated and n-3 polyunsaturated, as well as in the n-3/n-6 ratio. However, a preserving effect on such fatty acid parameters could be observed resulting from the previous AA treatment, which was greater when applying the 0.50% AA concentration. Assessment of the polyene index indicated an increased lipid oxidation development during the frozen storage time; this increase was partially inhibited by the previous AA soaking.
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