عنوان مقاله [English]
In this research, characteristics of lipid chemical spoilage were evaluated. These factors were included Total Lipid (TL), Proxid Value (PV) and TBA. The examination was done during the 1st, 4th, 7th, 10th, 13th and 20th days while Bighead carp was stored in ice. The results indicated that the total lipid fluctuated from 6.91% on first day to 4.98% in twentieth day. The PV value increased from 0.30 mEq/kg on the first day to 43.25 mEq/kg on the thirteenth day and decreased to 39.80 mEq/kg on the twentieth day. The fluctuation of TBA increased from 0.043 mg MA/kg on the first day to 0.585 mg MA/kg on the twentieth day. The statistical analysis results indicated that the fluctuation of TL, PV and TBA has solely significant difference (P<0.05). Moreover, the fluctuation of three factors toward each other has significant difference (P<0.05).