Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (Rachycentron canadum) fillets during frozen storage


  • S. Taheri Iranian PhD student. Department of Food Processing Technology, State Agrarian University of Armenia
  • A. A. Motallebi Iranian Fisheries Research Organization
  • A. Fazlara Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz
  • Y. Aftabsavar Persian Gulf and Oman Sea Ecology Research Centre
  • S. P. Aubourg Department of Food Technology, Instituto de Investigaciones Marinas (CSIC)




Ascorbic acid, Fatty acids, Frozen storage, Nutrition, Oxidation, Rachycentron canadum


The present research focuses on the nutritional value of the lipid retention associated with frozen cobia (Rachycentron canadum). The effect of a previous soaking in an aqueous ascorbic acid (AA) solution on the fatty acid profile of fish fillets during a further frozen storage period (–18 °C) was investigated. Two different AA concentrations were tested (0.25% and 0.50%) and compared to control conditions. As a result of the frozen storage period (up to 6 months), marked decreases were found in the contents of fatty acid groups such as monounsaturated, polyunsaturated and n-3 polyunsaturated, as well as in the n-3/n-6 ratio. However, a preserving effect on such fatty acid parameters could be observed resulting from the previous AA treatment, which was greater when applying the 0.50% AA concentration. Assessment of the polyene index indicated an increased lipid oxidation development during the frozen storage time; this increase was partially inhibited by the previous AA soaking.


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How to Cite

Taheri S, Motallebi AA, Fazlara A, Aftabsavar Y, Aubourg SP. Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (Rachycentron canadum) fillets during frozen storage. Grasas aceites [Internet]. 2012Mar.30 [cited 2024Apr.14];63(1):70-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1356