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.