An investigation of spawning effect on rancidity development of lipid and fatty acid profile in wild common carp (Cyprinus carpio) fillet during storage

P>This study is aimed to investigate the effect of gonadal stages on hydrolytic and oxidative rancidity development. Thus, wild common carp was caught at two different gonadal stages (pre- and post-spawned fish) and was studied during frozen storage (-18 degrees C; up to 6 months). Lipid damage was measured by lipolysis development [free fatty acid (FFA) formation], rancidity development [conjugated dienes (CD), secondary oxidation compounds and fluorescent compounds] analyses. Pre-spawned samples showed a higher (P < 0.05) FFA, Thiobarbituric Acid Index and fluorescence ratio (FR) than its post-spawned counterparts. FR, heme iron (in post-spawned samples) and CD measurements (in two samples) did not show a clear trend as a result of the frozen storage. In pre- and post-spawned samples, monounsaturated FA percent increased and polyunsaturated FA percent decreased but saturated FA percent slightly decreased in pre-spawned fillets despite post-spawned samples during frozen storage.