Effect of Pre-Freezing Iced storage on the Lipid Fractions of Ariomma indica during Frozen Storage

Abstract

Ariomma indica caught by bottom trawling was frozen onboard after icing for 0, 6 and 12 h. Changes in lipid fractions of the fish during frozen storage at -IS'C were monitored up to 315 d. Moisture and total lipid content of fish did not show any change during frozen storage. Phospholipid content decreased by 35% during storage, but no differences were observed between samples stored in ice before freezing. Free fatty acid (FFA) content increased by 124 to 300%, with ice stored samples showing more increase during storage. Hydrolysis of both phospholipid and triglycerides had to occur to account for the observed increase in FFA. Fat oxidation was also more in ice stored samples than in fish frozen immediately after capture. Apparently polyunsaturanted fatty acid content in total fatty acids decreased, while saturated and monounsaturated fatty acids registered an increase, . during frozen storage.