Rana Mostfa Mohamad*⁽¹⁾ Adib Ali Saad⁽²⁾ and  Moufid Yassin⁽³⁾

(1). Animal Production Department, Faculty of Agriculture, Tishreen University, Latakia, Syria.

(2). Department of Basic Sciences, Faculty of Agriculture, Tishreen University, Latakia, Syria.

(3). Department of Analytical and Food Chemistry, Faculty of Pharmacy, Tishreen University, Latakia, Syria.

(*Corresponding author: Eng. Rana Mohamad.  E-Mail: rana-mohamad@outlook.sa).

Received: 04/09/2019                                Accepted: 02/10/2019

Abstract

This study was carried out at the laboratories of the Faculty of Technical Engineering, University of Tartus, during 6/2017, to determine the changes in fatty acid content in flesh of (Liza aurata, Risso, 1810), which is one of the Syrian commercial marine fish species, and that during frozen storage at (-18 °C) at consecutive time intervals (0, 60,  120, and180) day. Fish samples were randomly collected from sites landing along the beach of Tartus governorate, and approximately (40) individuals were taken for the analysis with three replicates, and an individual for each replication, then kept it at (0-4) °C directly waiting to be transferred to the laboratory within less than an hour. There the gonads, internal organs, head, bones, skin and blood vessels were removed, then frozen and stored at (-18°C). The edible muscles of fresh and frozen samples were analyzed only during the studied periods of freezing. According to the results of the study, L. aurata was classified as a medium-fat content fish. The content of Mono Un Saturated Fatty Acids was higher than the Saturated Fatty Acids, followed by Poly Un Saturated Fatty Acids (MUFA ˃ SFA ˃PUFA) for fresh samples, but frozen samples content was (SFA ˃ MUFA ˃PUFA) at the end of the freezing period. The fresh samples content of  L. aurata of omega 3 and omega 6) were (15 and 4%) respectively, while it attained in the frozen samples (11 and 3.7%) during (0, 180) days of freezing time respectively, due to lipid oxidation, so it is possible to freeze L. aurata at (-18°C) for (5) months while its nutritional value retaining within the limits which are suitable for human consumption. Fatty acids have significant differences during storage duration at a significant level of (0.05).

Key words: Liza aurata, Tartus, Omega3, Omega6.

Full Paper in Arabic: PDF