Effect of Temperature and Long Storage of Fatty Acid Profile, Value Peroxide and Value TBA Fillet of Snapper (Lutjanus sp)

Abstract

This research was conducted at the Fisheries Technology Laboratorium Department of Fisheries and Marine Sciences, Gorontalo State University, at the Mey 2018 for three months in a month. Fish has a high nutritional value and is a major food source in many countries. Lipid fish has a high content of polyunsaturated acids (PUFA), especially eicosapentaenoic acid (EPA;20:5n-3) and docosahexenoate acid (DHA; 22: 6n-3). This study aims to the impact effect of temperature and storage time of the fatty acid snapper fillet (Lutjanus sp) and damage caused by the storage process. The sample selection stage is Snapper (Lutjanus sp) fresh weeds, and the meat is released by gills, bones, then washed and rinsed with ice water to remove blood and other debris. Contineus does the cleavage from head to tail without causing his back to be disturbed. Filleting is done by slicing the meat ribs longitudinally to produce boneless meat. Stored at temperatures of 0, 10, 20, 30 and 40°C for 45 days. The results of fatty acid analysis snapper fillet (Lutjanus sp) has a saturated fatty acid lauric acid, acid tridecanoic, myristate acid, pentadecanoic acid, palmitic acid, stearic acid, heneicosanoic acid, behenic acid, lignoceric acid, acid and acid heptadecanoate arachidic. Monounsaturated fatty acids oleic acid, nervonic acid, palmitoleic acid, acid and acid erucat eicosanoic, while polyunsaturated fatty acids eicosatetraenoate acid, dokosadinoat acid, eicosapentaenoic acid, eikosatrioanat acid, arachidonic acid and linolenic acid are susceptible to oxidative damage. Increased primary peroxide snapper fillet (Lutjanus sp) the higher the storage temperature increases from 0°C to 40°C. TBA value increases from 0° to 40°C with increased storage time of one day to 45 days storage time. From the results of this study found a way for Snapper fish fillets (Lutjanus sp) to have a longer expiration in storage, from 1 day to 45 days without reducing the Omega and DHA content.