Abstract
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 °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.
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This study was supported by the University of Cukurova (Project No. FBA-2017-7405).
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Durmus, M., Bensid, A., Ozogul, Y. et al. Influence of olive oil–based nanoemulsion on the fatty acid profiles of rainbow trout fillets. Aquacult Int 28, 1997–2014 (2020). https://doi.org/10.1007/s10499-020-00574-5
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DOI: https://doi.org/10.1007/s10499-020-00574-5