EFFECTS OF PROCESSING AND ICE STORAGE ON LIPID CLASSES AND FATTY-ACIDS OF RAY MUSCLE (RAJA-CLAVATA)

The effect of ice storage on the lipid material (total lipids, lipid c lasses and fatty acids) of whole and minced ray muscle has been studie d. Neither processing nor ice storage for seven days significantly cha nge (p > 0.05) the total lipid content. The main fatty acids were: 22: 6n-3, 16:0, 18:1n-9, 18:0, 20:5n-3, 20:4n-6, and 22:5n-3 in both whole and minced ray muscle. The contents of these fatty acids increased si gnificantly (p < 0.001) during seven days of storage in the ice state, except those of 20:4n-6 and 20:5n-3, which decreased significantly (p < 0.01). The contents of the different fatty acids (saturated, monoen es, and polyunsaturated) increased significantly (p < 0.001) owing to both mincing and storage in ice. Phospholipids, sterol esters + waxes, triacylglycerides, free fatty acids, and sterols were studied. Phosph olipids were the main lipid group in ray muscle. No significant differ ences (p < 0.01) were found as a consequence of mincing and ice storag e in the contents of phospholipids and sterols. However, significant d ifferences (p < 0.01) appeared in the free-fatty-acid content after se ven days of storage in ice, but mincing did not affect this.