CHEMICAL CHANGES IN THE LIPIDS OF BUNI Barbus Sharpeyi DURING FROZEN STORAGE

J. Hindi, M.; S. Mohammad, A.; H. Alawd, K.

	CHEMICAL CHANGES IN THE LIPIDS OF BUNI Barbus Sharpeyi DURING FROZEN STORAGE
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 12, Issue 1, 2007, Pages 0-0
Authors
M. J. Hindi; A. S. Mohammad; K. H. Alawd
Abstract
The present investigation aimed at examining the quality characteristics changes of fresh buni during frozen storage at -18°cfor 6 months and to assess the grade of goodness and suitability for human consumption. The fresh buni flesh contained 77.59% moisture, 16.54% protein (N x6.25 ), 3.85% at and 1.26% ash. The fat of fresh fish contained 27.05% palmitic acid, 40.85% oleic acid, 10.36% palamatoleic acid and 11.91% linoleic acid. The total content of saturated and unsaturated fatty acids for fresh fish was rated at 33.6 and 64.78% respectively. These values hadn’t changed noticeably upon frozen storage for 6 months. Both phosphatidyl choline and phosphatidyl ethanol amine were existed at highest level and valued at 39.3 and 41.2% respectivly. the phospholipids content decreared significantly during frazen storage. The chemical indices limitng the quality of fish were examined and included acid value, peroxide value, thiobarituric acid value and total volatile nitrogen bases . the obtained results suggested that buni can be stored at -18°c for 6 months without noticeable changes in quality and yet still fit for human consumption.

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