Studies on the Changes in Fatty Acid Content of Sea Fish on Storage

Jump To References Section

Authors

  • Ministry of Commerce & Industry, III Floor, NDYMCA Cult. Ctr Bldg., 1, Jai Singh Road New Delhi - 110 001 ,IN

Abstract

In India a major population consume fish in their daily diet which is a good source of protein (18%) and many other valuable micronutrients. It is reported that consumption of fish three times in a week reduces cardiovascular mortality in human. The polyunsaturated fatty acids (PUFA) in fish have various therapeutic effects. Ideally fish after catching, should be stored under frozen conditions. The storage of fish for a long time in ice might alter its chemical composition and develop rancidity. Polyunsaturated fatty acid is the main factor that contributes to rancidity and the off-flavour. At the same time PUFA are very much required for inducing hypocholesterolemia in human. In this context study was undertaken in a view to study the storage change in fatty acids at 0°C, 4±1°C and -10±°C.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Published

2005-05-01

How to Cite

Singh, S. K. (2005). Studies on the Changes in Fatty Acid Content of Sea Fish on Storage. The Indian Journal of Nutrition and Dietetics, 42(5), 207–212. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/6432

Issue

Section

Original Articles