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Determining Changes of fatty acids for quality assessment of european squid (Loligo vulgaris) during traditional air chilling with effects of acid whey immersion on storage quality

The omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are found primarily in seafood. The long-chain omega-3 fatty acids, EPA and DHA can be synthesized from alpha- lipoic acid (ALA), but due to low conversion efficiency, it is recommended to consume foods rich in EPA and DHA. Loss of balance of n-6 and n- 3 polyunsaturated fatty acids in the diet has been associated with the incidence of disease in modern civilization. Squids have lower contents of saturated fatty acids but higher contents of polyunsaturated fatty acids compared to ruminants. Also, it is known that the changes in fatty acids affect the product aroma. EPA and DHA reduce the nutritional value of fishery products because they are converted into compounds with lower molecular weight associated with off-flavors (e.g. aldehydes, ketones, alcohols). The aim of this study was to use fatty acid analysis as a potential method for determining quality changes and estimating shelf life of two types of squid samples (Loligo vulgaris) one immersed in acid whey and the other only under traditional chilling, both stored for 11 days at 4 ± 1oC. Here, n=48 individual squids that were caught in the Croatian Adriatic Sea. The fat contents of the samples were determined by the Soxlet method (HRN ISO 1443:1999). Fatty acid content and composition were determined in the samples by the gas chromatography method (HRN EN ISO 5508, 1999) using the Varian CP-3800 device, while triPlus autosampler was used for injecting. The results of DHA and EPA were compared with the results on each day of storage. Samples were analyzed post-mortem on days 2, 5, 9, and 11. The mantle length of the squid averaged to 14.5 ± 0.5 cm. On the last day of storage (day 11), the C20:5n3 content was 4% higher and the C22:6n3 content was 100% higher in the whey-treated samples. It was shown that fat content was one of the most important quality parameters. Therefore, the data suggested that immersion of squid mantles in acid whey may be beneficial storage technique that has the potential to protect polyunsaturated fatty acids.

Squid ; Loligo vulgaris ; Chilled storage ; Immersion ; Acid whey ; DHA ; EPA

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