Impact of Refrigerated Storage on Quality of Oil from Freshwater Jarko (Wallago attu) Fish
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.
Submission of a manuscript to the Journal will be taken to imply that:
- The work is original and has not been previously published (except in the form of an abstract or a part of a published lecture, review or thesis).
- It is not being considered for publication elsewhere, and
- If accepted for publication, it will NOT be published commercially elsewhere in the same form, in any language, without the consent of Editor or Publisher.