Abstract:
Shelf-age of fish is determined from the time it was kept in the storage until its ready to
be used or consumed by human. Lipid oxidation represents the major fish spoilage due
to high composition of polyunsaturated fatty acids (PUFA) in fish flesh. Moving towards
satisfying the growing industrial demand, fish needs to be store before being consumed,
or before further processing. Post harvest techniques such as icing and freezing are
important techniques used to slow down lipid oxidation and maintaining the quality of
stored fishes. Therefore, this study was conducted with four main objectives. Firstly, to
study profile of fatty acids and the profile’s changes of six tropical fishes; Oreochromis
niloticus (Red Tilapia), Monopterus albus (Freshwater Eel), Pangasius hypophthalamus
(Silver Catfish), Rastrellinger kanagurta (Indian Mackerel), Euthynnus affinis (Mackerel
Tuna) and Epinephelus sp. (Grouper) kept in ambient, ice and frozen storage. Secondly,
3 to study the deterioration rate of α -Linolenic acid (ALA), Ecosapentanoic acid (EPA),
Docosahexanoic acid (DHA) and total Omega-3 of selected fishes kept at different storage
temperature.
