Effects of Long-Term Frozen Storage on Fat-Soluble Vitamin Content in the Muscle of Common Carp (Cyprinus carpio L.)

Shaymaa Abdulkareem Al-Jumaiee

Authors

Shaymaa Abdulkareem J. Al-Jumaiee Department of Marine vertebrate, Marine Science Center, University of Basrah

Keywords:

Cyprinus carpio, Fat-soluble vitamins, High-performance liquid chromatography, Frozen storage, Vitamin degradation kinetics.

Abstract

In this study, the stability of fat-soluble vitamins (A, D, E, and K) in common carp (Cyprinus carpio L.) during frozen storage at −18°C for up to 12 months was investigated. It was found that HPLC analysis showed that there is a statistically significant decrease (p ≤ 0.05) of the vitamins' concentration with time. The highest level of loss was shown by vitamin D (59.1%) and vitamin K (55.9%), while vitamin A and vitamin E loss were 50.7% and 49.8%, respectively. This progressive decline of the vitamin's concentration suggests that a considerable decrease in its nutritional value occurs with prolonged frozen storage. This work contributes to the knowledge about the chemical stability of vitamins in fish muscle and provides important information concerning their quality for both aquaculture and the food industry. The presented data show that nutrition value is considerably reduced after six months of frozen storage.

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