Abstract
SummaryChanges in lipids and protein of marine catfish (Tachysurus dussumieri) were followed over a period of 300 days storage at –20°C. Phospholipids decreased and free fatty acids (FFA) and peroxide value (PV) increased. A linear relationship between the decrease in phospholipid and increase in FFA was observed, suggesting that FFA were formed by hydrolysis of phospholipid. Fatty acid analysis showed that polyunsaturated fatty acids (PUFA) increased in the neutral lipid fraction and decreased in the phospholipid fractions; this also suggests hydrolysis of the latter and release of free PUFA into the neutral fraction.A decrease in water soluble protein (WSP) and salt soluble protein (SSP) indicated denaturation of proteins on prolonged frozen storage; both changes were strongly associated with the changes in peroxide value and free fatty acids.
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