Comparison of fatty acid profiles in Sea bream minced mixed with flesh Red meat Storage at refrigerated temperature (4 ° C)

The final price of the product is one of the major goals of the food industry and, in addition to product quality; the final price is also determinant to encourage consumers. For this reason, manufacturers try to pay special attention to these points, in this research, a combination of meat and beef has been used to obtain the ultimate quality and low final price. The reason for the use of Sea bream fish was due to its processing, availability and low cost. For this study, was used Brama fish minced due to good color, flavor and smell in medium weights 700-500 g. The color in the production of minced meat is one of the important factors and, therefore, the use of certain species of fish for the production of various products, accordingly, fish meat is divided into 3 groups: white, red and dark flesh, to make minced, meat of white flesh is usually used. According to all researchers and scientists, fish and its products have a high nutritional value, which is why it is recommended for all ages. In fish meat, and especially in marine fish, in addition to having easy digestibility proteins, unsaturated fatty acids are considered to be distinctive features. SFA saturated fatty acids and MUFA and PUFA unsaturated fatty acids have the best health benefits associated with unsaturated fatty acids of PUFA. In terms of quantity and quality, unsaturated fatty acids in marine fish are better than fish. Therefore, the quality of marine fish is better than farmed fish. For meat processing the fish were transferred to the processing center by icing, washing, dipping and filtration manually.Then it was washing again and mincing with 2 mm diameter cylindrical machine and 3 kg of freshly ground beef broth in 3 treatments and using 100% minced fish meat (treatment 1), 100% beef minced meat (treatment 2), combination of 50% fish and 50% beef minces (treatment 3) and finally treatment was packaged in polyethylene coatings, Store for 15 days at a refrigerator temperature of 4 ° C . Fatty acid and corrosive indices such as pH and fat oxidation (TBArs-Thiobarbituric acid) were evaluated. The results showed that regarding unsaturated fatty acids, Myristic and Palmitoleic in treatment 1 were significantly higher than other treatments , but the margaric and Euphoric in treatment 2 were higher (p < 0.05) and Eidateic acid (C18: 1) was the most abundant unsaturated fatty acid (MUFA) and was found to be higher than unsaturated fatty acids with multiple bonds (PUFAS) except linoleic acid, which significantly increased (p <0.05) , Other unsaturated fatty acids , Alpha-linolenic acid , Arachidonic acid, EPA and DHA in fish meat were significantly higher than other treatments (p <0.05) and linoleic acid was the most abundant unsaturated fatty acid of PUFAS .Significant results in this study have been the increase of unsaturated fatty acids in minced meat, and given that in red meat the amount of saturated fatty acids is higher than unsaturated fatty acids. Significant results in this study have been the increase of unsaturated fatty acids in minced meat, and given that in red meat the amount of saturated fatty acids is higher than unsaturated fatty acids. Measurement of sensory evaluation in food products is very important and has been considered in this research, in this study, indices such as taste, smell, color and texture were measured to measure sensory evaluation. The scoring tables have been used to measure each indicator, In this research, quantitative and qualitative research has been better in combining taste and market. Sensory evaluation results showed that treatments 3 (50% fish minced meat and 50% beef) had significantly higher sensory properties, such as color, taste and texture than other treatments (p < 0.05). Finally conclude that the treatment of 3 (combined meat of fish and beef) replacing beef with fish meat due to essential fatty acids in fish can improve nutritional value, as well as .It is recommended to use the minced meat as a combination of fish and red meat as the primary ingredient in the production of other food products such as burger or sausage. Which, in addition to innovation, causes diversity in production and reduces the final price of the product and also increases the quality and value added of food products.