و ارزيابي اثرات انجماد بر روي آنها ACIPENSER PERSICUS شناسايي كمي و كيفي اسيدهاي چرب بافت تاسماهي ايراني

Quantitative and Qualitative Identification of the Fatty Acids in Persian Sturgeon Tissue (Acipenser persicus) and Effect of Long Term Freezing on Them

Sturgeon fishes (Acipenseridae) make a very important group in the fishes . These fishes have both high important and great food values due to their valuable Caviar product and white meat. In this investigation fatty acids from Persian sturgeon (Acipenser persicus) tissues - as a typical species in Iranian waters of Caspian Sea - and its variation during the cold storing , after extraction and methylation of the lipids from tissues of fish in fresh and frozen were, investigated. Identification of fatty acids was performed by gr. chromatography. The results showed that the amounts of unsaturated fatty acids in fresh and frozen samples were 88.95 % and 79.63 %, respectivly and amount of omega - 3 series were 11.09 % . in fresh tissues The amounts of oleic, linoleic, alphalinolenic , icosapantanoic and docosahexanoic were 45.11 % , 3.59 % , 2.80 % , 4.75 % and 2.21 %, respectivly and these are the most important polyunsaturated fatty acids. After twelve months of cold storing at -22 °C the amounts of some of the fatty acids such as oleic and alpha-linolenic decreased to 40.27 % and 1.65 %, respectively and arachidonic acid increased from 2.16 % to 4.24 . These changes were significant at 5% level. In addition, the ratio of omega - 3 to omega - 6 fatty acids in the fresh tissues was 1.69.