study of pvdc vacuum packaging effects on omega 3 & omega 6 contents of carp fillet (cyprinus carpio) during storage

the purpose of this study was to investigate the effect of polyvinyl chloride vacuum packaging(170 micron thickness) on omega 3 and omega 6 contents of carp fillet at -18 ° c during 180 day storage. the tests were done with the use of gas chromatography. total content of w6 in fresh fish was 18.21%. after 180 day storage the amount of w6 in control sample changed to 14.85% but for vacuumed fillet it reached to 16.43% (p ≤ 0.05) but there was no significant difference between them. for omega-3 the total content was16.7 % that reached to 6.87 % at the end of 180 days storage in control sample (p ≤ 0.05) and 10.94% in vacuum packaged sample(p ≤ 0.05). most of omega fatty acids are prone to breaking and converting. there was a significant difference between control and the vacuum packaged sample. so vacuum packaging slows the rate of oxidation and increases the shelf life.