Investigation on spoilage indicators of Lethrinus Lentjan Fish marinade Using Acetic Acid

Due to need of human society to protein compounds, technology of fisheries, in the world should be developed. In this study, spoilage indices in marinated product of Lethrinus Lentjan fish using oral acetic acid were evaluated. In order to carry out this project, 24 fish pieces of fresh with an average weight of 4,437 grams were purchased from the coast of Bandar Dilam and transferred freshly to the laboratory of the Behbahan Khatam-al-Anbia University of Technology. After washing and separating the scales and skin, the fish fillet was stored in liquid oil and stored in acetic acid, salt, garlic and red pepper and marinade stored in refrigerated containers for 2 weeks. The spoilage indicators such as peroxide index, pH, volatile nitrogen, TBA and FFA were measured and compared with raw samples, for determination the nutritional value and health of the consumer. The results showed that the marination process increased the indicators of TBA, PV, TVB-N and FFA. In general, it can be concluded that the processing of fish as a marinade causes a change in the nutritional value of the product.