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

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.