a study on the effect of dry salting on fatty acids of silver carp (hypophthalmichthys molitrix) and the shelf life under the environmental condition

the fatty acids profile of fresh and dry salted flesh of hypophthalmichthys molitrix were identified and effects of the dry salting on them were investigated. in addition, the shelf life of dry salted of the fish was found under the environmental conditions (25-28°c). the profile of fatty acids in fresh and dry salted samples were identified and measured using a gc, equipped with a fid detector. the fatty acid content in fresh samples for sfa, mufa and pufa were 27.5 ± 0.2, 46.39 ± 0.5 and 26.11 ± 0.1%, respectively. during a 120-day storage, the percentage changes of dry salted samples were: for sfa (27.82 ± 0.7 to 33.69 ± 0.84), mufa (46.77 ± 0.2 to 47.34 ± 0.1) and pufa (24.92 ± 0.3 to 17.45 ± 0.2) which were statistically significant (p ? 0.05). during the 150 days of storage, under environmental condition, the peroxide changed from 3.08 ± 0.02 to 6.10 ± 0.02 and reached to 5.48 meq o2 kg-1. also the tvb-n changed from 21 ± 0.3 mg/100 g to 51.8 ± 2 mg 100g-1 which was statistically significant (p ? 0.05). in conclusion, the shelf life of dry salted flesh of this fish predicted to be five months.