Abstract:
The experiment was conducted to determine the progression of lipid peroxidation and the
effects of it on Snake head fish (Channastriata) stored at -100C for 28 days. Fish were harvested from
Victoria reservoir and transported to the lab under ice. After removal of skin, epaxial muscles were
taken as samples and wrapped in pieces of aluminum foil, sealed in polythene sacs, and stored at -10 0C
until used. They were evaluated for Thiobarbituric Acid Reactive substances (TBAR) using distillation
method as a peroxidation indice and for Salt Soluble Protein (SSP) to evaluate variation of protein
contents on day 0, day 7, day 14, day 21 and day 28 and a SDS PAGE was performed to determine the
effects on individual protein levels. The experiment was repeated four times each with three replicates
and the data were statistically analyzed using Minitab 14.
The amount of TBAR in each sample of each experiment had increased gradually from day 0
(0.3613 ± 0.1174 mg/kg) to day 28 (0.5154 ± 0.0810 mg/kg) and the increment of all experiments were
significant (P<0.05). On the other hand SSP contents decreased gradually from day 0 (7.653 ± 0.338
mg/g)to day 28 (1.3633 ± 0.0723 mg/g) and found to be significant (P<0.05). There was a significant
negative co relationship between increment of TBAR and reduction of SSP contents (R2>0.8). With the
day 0 of SSP extract 16 protein bands were observed and five bands were identified.
Increment of TBAR contents was indicative of continuous lipid peroxidation in Snake head fish
stored at -10 0C for 28 days. The reduction of SSP indicated the gradual deterioration of the muscle
protein quality. The negative co relation between two parameters demonstrated deleterious effect of
peroxidation on protein quality.
