Selective release of fatty acids during lipid hydrolysis in frozen stored milk fish (chanos chanos)
Selective release of fatty acids during lipid hydrolysis in frozen stored milk fish (chanos chanos)
Date
1985
Authors
Viswanathan Nair, P.G.
Gopakumar, K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
Lipid hydrolysis and the nature of fatty acids lost as a result of lipid hydrolysis in
milk fish ( Chanos chanos) during frozen storage at-20°C is discussed in this paper. There was a preferential loss of saturated acids during the first three weeks of storage. This was followed by loss of polyunsaturated acids during the next seven weeks. Sharp decrease in the levels of monounsaturated acids was observed from the 10th week of frozen
storage. These observations are due to the preferential hydrolysis of phospholipids
with relatively high proportion of saturated acids during the first three weeks, followed
by the hydrolysis of phospholipids with high proportions of polyunsaturated fatty
acids from the 3rd to the 10th week, and :finally, predominant hydrolysis of
neutral lipids from the 10th week onwards. Storage of fish in the ice prior to freezing
was found to accelerate lipid hydrolysis, especially that of neutral lipids, during
frozen storage
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Citation
Fish Technol.22(1):1-4