The article analyzes the fatty acid composition of the frozen iwashi lipids
of different shelf lives. It is established that the total amount of essential
fatty acids omega-3 and omega-6 in iwashi’s fat reaches almost 90% of all
polyunsaturated fatty acids and remains practically unchanged for 12 months
of fish cold storage. It is shown that products from iwashi contain a significant
amount of essential fatty acids, indispensable for the human body, which can
be used to optimize the population nutrition and satisfy the physiological
needs in eicosopentaenoic and docosahexaenoic fatty acids.
High CO2 alleviates cell ultrastructure damage in Autumn Royal table grapes by modulating fatty acid composition and membrane and cell oxidative status during long-term cold storage