Comparison of Fatty Acid Content of Fresh and Frozen Fillets of Rainbow Trout (Oncorhynchus mykiss) Walbaum

The aim of this study was to evaluate and compare the percentage content of fatty acids (FA) of 54 rainbow trout fresh and frozen fillets. Frozen fillets were stored at -15 degrees C for 45 and 90 days. Saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), omega-6 (n-6) and omega-3 (n-3) fatty acids were determined by gas chromatograph coupled to mass spectrometry. The results indicated that during frozen storage, SFA and MUFA content increased by 32.63 and 9.25%, respectively, while PUFA content decreased by 25.3%, n-6 by 12.4% and n-3 by 32.55%. These changes were more significant (P <= 0.05) during the first 45 d of storage. It was concluded that the frozen storage had a negative impact on meat quality of rainbow trout due to the reduction of PUFA, n-3/n-6, polyene index and PUFA/SFA and the increase of the SFA, and atherogenic and thrombogenic indexes, which meant a substantial loss of nutritional value in the fillets of rainbow trout.