COMPARATIVE STUDY ON LIPID QUALITY OF ANCHOVY KILKA (CLUPEONELLA ENGRAULIFORMIS) UNDER TWO TEMPORARY CHILLED TRANSPORT AND STORAGE METHODS

The Anchovy kilka, (Clupeonella engrauliformis) is the most commercially important of the caspian kilka. The poor quality of many processed products is due to poor quality of raw material in which the quality of fat is a contributing factor of great importance. In this study, samples from fishing vessels were transported and stored under two metods of Chilled Sea Water (CSW) and Boxed with ice powder.
In Chilled Sea Water method, containers were filled with ratio of 60, 25 and 15 percent of fish and ice and sea water, respectively. Then their qualitative characteristics such as moisture content, total lipid, phospholipid and neutral lipids, peroixids value, free fatty acids, heme iron and tiobarbituric acid content, organic phase fluorescense. Statistical analysis of results showed that CSW was a better method for maintaining the quality.