Grasas y Aceites, Vol 68, No 1 (2017)

Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (Arius maculatus) commercialized in Cameroon

N. Tenyang
University of Maroua, Faculty of Science, Department of Biological Sciences - University of Dschang, Faculty of Science, Department of Biochemistry, Cameroon

H. M. Womeni
University of Dschang, Faculty of Science, Department of Biochemistry, Cameroon

B. Tiencheu
University of Dschang, Faculty of Science, Department of Biochemistry - University of Buea, Faculty of Science, Department of Biochemistry, Cameroon

P. Villeneuve
Laboratoire d’Ingénierie des Biomolécules, ENSAIA-INPL, France

M. Linder
Laboratoire de Lipotechnie, CIRAD, UMR IATE, France


The effects of refrigeration at 4 °C during 9 days on the quality and stability of catfish oil were evaluated using a change in fatty acid composition by gas chromatography (GC), commonly used analytical indexes (acid and peroxide values), and analysis by Fourier transform infrared (FTIR) spectroscopy. The results revealed that lipid deterioration, hydrolysis and oxidation occurred throughout the cold storage (4 °C). Refrigeration induced the lipolysis of triglycerides by lipases and phospholipases. It also affected the fatty acids composition of the catfish. The progressive loss of unsaturation was monitored by the decrease in the absorbance band at 3012 cm-1 on FTIR spectra and the lowest value was observed in the catfish muscle at 9 days of refrigeration. Eicosapentaenoic C20:5ω3 (EPA) and docosahexaenoic C22:6ω3 (DHA) acids were the polyunsaturated fatty acids most affected during refrigeration. Refrigeration for less than 5 days was found to be the best conditions for the preservation of the catfish.


Catfish; FTIR Spectroscopy; Lipid oxidation; Polyunsaturated fatty acids; Refrigeration

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