| ARTICLES | Volume 1, Issue 8, Pages 294-303 (October 2015)

Research Article   EFFECT OF FROZEN STORAGE ON SOME BASIC COMPONENTS OF MARINE FISH FLESH (CHUB MACKEREL) CAUGHT FROM THE SYRIAN MARINE WATER       |  Rana Moustafa Mohamad | and | Adibb, Ali Saad |. American Journal of Innovative Research and Applied Sciences. 2015; 1(8):294-303.   | PDF FULL TEXT |

Z ABSTRACT   Background: Storage time and temperature are the major factors affecting the rate of loss of quality and shelf life of fish. Objective: This work was designed to investigate the effect of frozen storage duration and its temperature on some chemical properties (Protein, Lipid, Ash, Water) in the Chub mackerel fish (Scomber japonicus). Methods: The fishes were subjected to frozen storage at -18 and -24 °C , for different storage periods 7 to 240 day. Chemical analysis were done including evaluation of general content of water, ash, protein, lipid, total volatile nitrogen bases in fish at freezing  degrees, for 7 to 240 day. The initial lipid oxidation was evaluated by estimating peroxide value (PV). The study was carried out between September 2011, and May 2012. Results: The results showed a gradual decrease in protein content for 150 day of  freezing  at -18,-24 °C,  compared to the  fresh samples  which  recorded  (24.55%) , while (20.24, 20.08%) were recorded for 150  day of freezing at -18, -24 °C respectively. Then after, a clear decrease was observed of protein content from 180 to 240 day of freezing, where the values were 5.17, 4.13% for 240 day of freezing at -24, -18 °C respectively.  This  study showed a clear decrease  of  the  lipid  content  from  the  first  week of  freezing  until  the  end of freezing duration at -18,-24 °C , the  recorded values were  17.45, 0.95%, which  frozen  for 7, 240 day respectively at -24 °C, and which  frozen  for 7, 240 day respectively  at -18 °C were 17.45, 0.49% , The  lipid oxidation was greater at  - 18 °C comparison in freezing at  -24 °C. Conclusion: The study results showed significant relationship between lipid, protein content and frozen storage duration for chubmackerel at -18,   -24 ؛C, as well as the differences were very statistically significant compared to water, ash content. Keys words: protein, lipid, freezing duration, freezing temperature

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