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, sa.5, ss.1997-2014, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 5
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1007/s10499-020-00574-5
  • Dergi Adı: AQUACULTURE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Geobase, INSPEC, Pollution Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.1997-2014
  • Anahtar Kelimeler: 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
  • Çukurova Üniversitesi Adresli: Evet

Özet

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.