Impact of freezing on nutritional composition of some less known selected fresh fishes in Iran

The study was designed to investigate the effect of duration of frozen storage on the proximate profile of fishes lizadussmieri, sparidae, sciaenide and platycephalidae. The fishes were subjected to sixty days of frozen storage. Protein decreases with increasing duration of frozen storage; with the fresh samples (not frozen) having the highest protein content (13.02 ± 0.09%). while the least (10.13 ± 0.06) was recorded for fish samples that were frozen for sixty days. Similar results were obtained for the fat content where the highest fat content (0.25 ± 0.20%) was recorded for the fresh samples and the least value was recorded for those stored for sixty days. Ash content and moisture content also decreased during storage. The most susceptible fish to protein loss during frozen storage was fish sparidae (13.02% - 12.74%) respectively. Frozen storage lead to a loss of nutrient quality in Iranian fishes during the processing.