Abstract
Guitarfish (Rhinobatos rhinobatos; Linnaeus 1758) is one significant cartilaginous fish species in the Northeastern Mediterranean. The objective of the current study is to explore the changes of fatty acid profiles in liver oil of guitarfish stored in two different storage place; one stored in refrigerator (+4oC) and the other stored in room temperature in a period of 180 days. Changes in fatty acid profiles in liver oil of the guitarfish were analyzed and observed in monthly during storage period. The results of this study showed that storing liver oils of guitarfish in refrigerator (+4oC) and room temperature gives different consequences regarding fatty acid components. As a naturel result, it also gives different shelf life. In particular, the average levels of saturated fatty acids (SFA) of the guitarfish liver oil increased while that of monounsaturated fatty acids (MUFA) decreased as well as the mean amounts of polyunsaturated fatty acids (PUFA) during the trial for both storage conditions.
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