Impact of Refrigerated Storage on Quality of Oil from Freshwater Jarko (Wallago attu) Fish

  • Farah. N. Talpur National Center of Excellence in Analytical Chemistry, University of Sindh 76080, Jamshoro 76080, Pakistan
  • Nusrat N. Memon National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080 – Pakistan
  • S. T. H. Sherazi National Center of Excellence in Analytical Chemistry, University of Sindh 76080, Jamshoro 76080, Pakistan
  • M. I. Bhanger National Center of Excellence in Analytical Chemistry, University of Sindh 76080, Jamshoro 76080, Pakistan

Abstract

The effect of refrigerated storage on the quality of freshwater fish oil Jarko (Wallago attu) was evaluated by measuring fatty acid profile, free fatty acids (FFA), peroxide value (PV), acid value (AV), sponification value (SV), iodine value (IV) and poylene index (PI) up to the time period of 120 days. After 120 days storage, mono unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) contents were decreased by 24.89% and 33.70%, respectively. While, saturated fatty acids (SFA) content was found to be increased by 26.82%, against the actual value. The change in polyunsaturated fatty acids during refrigerated storage was measured by the PI value. The PI decreased during storage due to lipid oxidation, but remained nearly constant after 90th day of storage. The results of PV, AV and FFA demonstrates that Wallago attu fish oil remained acceptable for consumption for 60 days but eventually exceeded the recommended values after 60 days of refrigerated storage.

Published
Dec 1, 2010
How to Cite
TALPUR, Farah. N. et al. Impact of Refrigerated Storage on Quality of Oil from Freshwater Jarko (Wallago attu) Fish. Pakistan Journal of Analytical & Environmental Chemistry, [S.l.], v. 11, n. 2, p. 5, dec. 2010. ISSN 2221-5255. Available at: <http://pjaec.pk/index.php/pjaec/article/view/118>. Date accessed: 23 nov. 2017.