Variation of Fatty Acids Composition in Fresh and Frozen Persian Sturgeon Tissues Acipenser persicus

In this research work the identification of fatty acids from fresh and frozen tissues of Persian sturgeon (Acipenser persicus) and their changes during cold storage after extraction and methylation of the lipids by gas chromatography (Model: Shimadzo-14 Japan) was performed. The results showed, that the amounts of unsaturated fatty acids in fresh and frozen samples were 88.95% and 79.63% respectively. In fresh tissues the percentage of the Oleic, Linoleic, Alpha-Linolenic, Icosapantanoic and Docosahexanoic were 45.11%, 3.59%, 2.80%, 4.75% and 2.21% accordingly. Among these unsaturated fatty acids the amount of Omega-3 was 11.04% after twelve month of cold storage, there was a general reduction in lipid content in both fresh and frozen samples. This reduction also can be seen in some of the fatty acids such as oleic and alphalinolenic acid. These fatty acids decreased from 45.11 to 40.27 and 2.80 to 1.65% respectively. Also in the fresh samples the between omega-3 to omega-6 fatty acids found to be 1.64. These results were subjected to the test of Tukay and variance analysis. The results were significant at a level of 95%. Thus one can conclude that the cold storage of Persian sturgeon should not exceed 12 months.