Ecology, Environment and Conservation Paper

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

Afnan M. Freije, Aysha M. Al-Kaabi, Salwa M. Al-Thawadi, Kareema M. Saleh and Ali S. Bin Thani

Abstract

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 fatty acids 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.