Effects of freezing storage on fat oxidation of fishes Pampus argenteus and Sparidentex hasta

Freezing fish to prevent fish spoilage. Because microorganisms at temperatures below 18 ° C do not grow and speed of chemical reactions fish at this temperature reaches a minimum. In this project, the effect of freezing on fat oxidation of fish fillets Sparidentex hasta and Pampus argenteus were studied and results were compared together. 10 kg of Sparidentex hasta and Pampus argenteus randomly were purchased from Behbahan city market, respectively, with an average weight (350±2/20g, 750 ±38/15g), after wasing them, the fillets were prepared separately in closed packages in freezer with a temperature of -18 °C for 35, 65 and 95 days were maintained. Mentioned factors such as, TBA, PH, FFA, and peroxide of fresh and frozen samples were tested after each period freezing. The TBA, FFA and pH levels of both species increased in all during storage. Peroxide index in Pampus argenteus reduced but no significant change in Sparidentex hasta in the period.