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

DURMUŞ M. , Bensid A., ÖZOĞUL Y. , KÖŞKER A. R. , UÇAR Y. , Boga E. , ...Daha Fazla

AQUACULTURE INTERNATIONAL, cilt.28, ss.1997-2014, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 28 Konu: 5
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1007/s10499-020-00574-5
  • Sayfa Sayıları: ss.1997-2014


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.