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

Nusrat N. Memon; Farah. N. Talpur; S. T. H. Sherazi; M. I. Bhanger

doi:10.21743/

Authors

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

DOI:

https://doi.org/10.21743/

Keywords:

Wallago attu, Oil quality, Poylene value, Lipid oxidation, Refrigerated storage

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.