Influence of olive oil-based nanoemulsion on the fatty acid profiles of rainbow trout fillets

被引：3
|
作者：
Durmus, Mustafa [1 ]
Bensid, Abdelkader [2 ]
Ozogul, Yesim [1 ]
Kosker, Ali Riza [1 ]
Ucar, Yilmaz [1 ,3 ]
Boga, Esmeray Kuley [1 ]
Durmus, Murat [4 ]
Ozogul, Fatih [1 ]
机构：
[1] Cukurova Univ, Fac Fisheries, Dept Seafood & Proc Technol, Adana, Turkey
[2] Fac Nat Sci & Life, Dept Agron, Djelfa 17000, Algeria
[3] Ordu Univ, Fatsa Fac Marine Sci, Ordu, Turkey
[4] Cukurova Univ, Fac Agr, Dept Anim Sci, Adana, Turkey
来源：
AQUACULTURE INTERNATIONAL | 2020年 / 28卷 / 05期
关键词：
Olive oil; Nanoemulsion; Fatty acid profile; Rainbow trout; ONCORHYNCHUS-MYKISS; SUNFLOWER OIL; LIPID-METABOLISM; FISH-OIL; QUALITY; WILD; OMEGA-3-FATTY-ACIDS; PRODUCTS; BIOAVAILABILITY; PRESERVATION;
D O I：
10.1007/s10499-020-00574-5
中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
The influence of oil-in-water nanoemulsion using commercial olive oil at different concentrations on the fatty acid profile of rainbow trout fillets stored at 4 +/- 2 degrees C was evaluated. At the end of the storage period, the highest content of the total saturated fatty acids (SFA) was found in the control samples (18.1%) while the lowest content was observed in olive oil samples (17.27, 17.59 and 17.48%). The concentration of total polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) contents of treated samples remained relatively constant during the storage time while a marked decrease was observed in the control samples since olive oil-based nanoemulsion prevented the lipid oxidation. In addition, PUFA/SFA and n-6/n-3 ratios were found in good range, which are considered to be an important dietetic parameter. Olive oil used in oil-in-water nanoemulsion maintained the MUFA and PUFA contents of fish during storage and can be recommended as a preservative for fish.
引用
收藏
页码：1997 / 2014
页数：18
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