Effect on nutritional quality changes in fresh and canned and .

The purpose of present research was to investigate the effect of different storage periods on nutrients composition of the two the fish species. In the present study, proximate composition, energy values and oil indexes of two the fish species and were determined. The lipid content of the fresh was found significantly higher than the ( < .05). The after 2 months storage found lowest calorie value (275.5 kcal/kg). The calorie values of after 4 months storage was 292.5 kcal/kg and for after 6 months storage (375.70 kcal/kg) found highest. The number of acidic and peroxide for both types of fish after 2 months storage found 2.66 mg KOH/g and 4.22 meqO/kg for , and found 2.47 mg KOH/g and 3.76 meqO/kg for which were lowest compared to the other two treatments. The storage periods after the canning process led to a decrease in protein and moisture contents and increase in the lipid content of the canned tuna. The calorie level was related to the parameters such as fat level of the processed after 6 months storage which lead to high calorie level (375.70 kcal/kg), while processed after 2 months storage with lower fat content (15.1%) had lower energy value (275.5 kcal/kg). The highest acidic, and peroxide value for treatment 6 months storage for canned fish was 4.34 ± 0.36 mg KOH/g, and 5.74 ± 0.25 (meqO/kg), while for was 4.21 ± 0.34 mg KOH/g, and 6.67 ± 0.23 (meqO/kg), It can be concluded for fish 6 months storaged , shelf life increased the and can be stored for several years.