The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2 +/- 2 degrees C


DURMUŞ M. , ÖZOĞUL Y.

SU URUNLERI DERGISI, cilt.35, ss.227-235, 2018 (ESCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 35 Konu: 3
  • Basım Tarihi: 2018
  • Doi Numarası: 10.12714/egejfas.2018.35.3.01
  • Dergi Adı: SU URUNLERI DERGISI
  • Sayfa Sayıları: ss.227-235

Özet

The effect of nanoemulsions prepared from commercial oils on the fatty acid profiles of cold-stored sea bass fillets was investigated. The sea bass fillets were treated with nanoemulsions prepared from sunflower, canola, corn, olive, soybean, and hazelnut oils (14% of the total emulsion). Results of fatty acid analyses showed that the main fatty acids found in all groups were determined to be miristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). At the end of storage, the control group (24.05%) had the highest SFA content, while the lowest SFA among the nanoemulsion treatment groups was observed in the olive group (21.97%) followed by sunflower group (22.78%). The oleic (C18:1n9) and palmitoleic acids (C16:1) from monounsaturated fatty acids (MUFA) varied between 30.45-23.82% and 4.92-3.42% during storage period. Among all polyunsaturated fatty acids (PUFA), linoleic acid, EPA and DHA were predominant fatty acids. EPA and DHA ranged from 4.73 to 2.81% and 8.09 to 4.06%, respectively. While the lowest PUFA content was observed in the control group, the highest value was determined in the soybean group (26.41%), followed by olive (24.48%) and canola (24.46%) at the end of storage. The results showed that the nanoemulsion application delayed lipid oxidation. Application of nanoemulsion compared to control group maintained the PUFA content of fish and can be used as a preservative for fish.