The effects of storage time on chemical composition of frozen pike

What is it about?

The study was designed to investigate the effects of frozen storage on the proximate composition and chemical indices of pike (Esox lucius) stored for a period of six months at
20°C. During storage the moisture, protein and fatty acid contents decreased and the ash, total volatile basic nitrogen (TVB-N) and peroxide value (PV) content increased significantly (P < 0.05). In the fresh samples the moisture, total protein and total lipid contents were 77.61%, 19.21%, and 2.3% respectively. At the end of the storage time the abovementioned parameters were measured as 75.98%, 16.95%, 0.9%, respectively. TVB-N and PV contents changed from 1.30%, 6.27, 0.18 in fresh samples to 2.21%, 15.12 mg/100 g and 1.73 meq o2 kg
1 after six months frozen storage, respectively. Thirty fatty acids were found in pike fillets, with a higher percentage in fresh fish of polyunsaturated fatty acids (51.14%), saturated fatty acids (22.94%) and mono unsaturated fatty acids (22.61%). The PUFAs decreased to 31.67% at the end of the storage time. Although some changes in quality and nutritional value were observed in the pike fillets during frozen storage, the changes were within the acceptable range.

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