Changes in the fatty acid compositions of Tareeh, a fermented fish product of Sardinella albella fish locally known as Oom in the Kingdom of Bahrain

摘要

The fatty acid compositions of fermented fish product of Sardinella albella locally known as Tareeh was studied on a weekly basis. Gradual significant increase in polyunsaturated fatty acids was registered starting from week 4 of the fermentation process whereas monounsaturated fatty acid contents declined simultaneously. The concentration of monounsaturated fatty acids has declined from 21.86±1.39% to 14.33±0.71% in week 8 fermented fish product, whereas the concentration of polyunsaturated fattyacids significantly increased from 44.00+0.47% to reach 51.60±2.21 % in week 8 fermented fish product. In addition, both concentrations of omega-6 and omega-3 fatty acids have increased from 24.41±1.05% and 19.61±0.58% to 30.36±0.79% and 21.25±1.47%respectively in week 8 fermented fish products. The fermentation process could be attributed to the action of a single isolate identified as Bacillus mojavensis by MALDI-TOF and 16SrDNA analysis which was detected starting from week 4.