The improved atmosphere within the packages with low o2 concentration, and high concentration of co2 has been shown to significantly long time the shelf life of suitable fish at freezer. Vacuum packing is known to be as one of the methods of extending the shelf life of seafood. The purpose of the present study is to scrutinize the effect of vacuum packaging on oxidative spoilage indexes in fish Lethrinus atkinsoni fillet under freezing at −18°C in 0, 20, and 40 days. To this end, it was initially purchased 20 kg fish from a conventional market in Behbahan, Khuzestan Province, Iran. The total remaining fish after washing and waste removal was divided into packages of 150 g as the required samples and kept in a freezer. The fillets were divided into two groups: The first group was packed in polyethylene bags under vacuum, and the other group was considered as a case of treatment control, kept in freezer at −18°C. The results showed progress spoilage indexes in samples packed in vacuum during 0, 20, and 40 days found lower than control treatment with significant different (p < .05). The peroxide and thiobarbituric acid and free fatty acids contents decreased in frozen samples in 20 and 40 days in vacuum, but pH value increased. The results showed packed samples in freezing and in vacuum conditions, were a suitable method for low lipid oxidation in the L. atkinsoni fillets which led to the samples’ extended shelf life. It is concluded that packaging in vacuum as combined with freezing treatment prevails over freezing in individual by an acceptable long‐term fish shelf preservation.

The Lethrinus lentjan fish is economically and nutritionally important in Iran. Therefore, knowledge of their chemical composition can help in the development of functional foods. In the present study, proximate and fatty acid compositions were determined in fresh and marinated Lethrinus lentjan fish . Fatty acids were identified by gas chromatography. The 24 pieces of fresh L. lentjan fish with an average weight of 470 ± 125 g were prepared. After removing wastes, the fish fillet was placed in a dish containing acetic acid, salt, garlic, and red pepper. The marinade product contained n‐6PUFA (7.94%) and n‐3PUFA (3.46%). The results showed that moisture content in the marinade sample decreased, while fat, protein, and ash contents increased and carbohydrate content was also decreased compared to the raw sample. The marinating process increased PUFA percentage (19.32%) and ratio of PUFA and SFA (0.61). The fresh and processed samples showed superior nutritional quality and the lowest h/H ratio, but AI and TI ratios were relatively favorable ( p < .05). The thrombogenicity index (TI) (0.46) and atherogenicity index (AI) (3.56) were more than the recommended in terms of risk of coronary heart disease. It can be concluded that fresh and processed fish samples represent an excellent source of high‐quality fat, demonstrating that this fish species’ freshwater can be considered optimal for human consumption.

Due to need of human society to protein compounds, technology of fisheries, in the world should be developed. In this study, spoilage indices in marinated product of Lethrinus Lentjan fish using acetic acid were evaluated. In order to carry out this project, 24 fish pieces of fresh with an average weight of 4,437 g were purchased from the coast of Bandar Dilam and transferred freshly to the laboratory of the Behbahan Khatam-Alanbia University of Technology. After washing and separating the scales and skin, the fish fillet was stored in liquid oil and acetic acid, salt, garlic and red pepper and then, marinade stored in refrigerator for 2 weeks. The spoilage indexes such as peroxide index, TVB-N, TBA and FFA were measured and compared to raw samples, for determination the nutritional value and health of the consumer. The results showed that the marinating process increased the indexes of TBA, PV, TVB-N and FFA. In general, it can be concluded that the marinade process of fish causes a change in the nutritional value of the product.

We evaluated the nutritional value of fresh and canned tuna based on the date of production and expiration and measured the concentration of heavy metals in samples. The twenty canned Thunnus tonggol and 5 kg of fresh Thunnus tonggol were prepared from Bahbahan market, Iran. After storage periods of 6, 9 and 11 months, concentration of heavy metals measured. The results showed that the concentration of heavy metals significantly increased in storage periods, but ​​obtained contents were lower than the limits allowed by international standards. Due to changes in water content and analytical issues, the concentrations of heavy and toxic elements in canned tuna changed. Therefore, due to the high consumption of these products, it is desirable that appropriate control programs be provided by the competent authorities at the community level.

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