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Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax ) by‐products
Author(s) -
Özyurt Gülsün,
Özkütük Ali Serhat,
Uçar Yılmaz,
Durmuş Mustafa,
Özoğul Yeşim
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13705
Subject(s) - silage , sea bass , food science , fermentation , lactobacillus plantarum , fermented fish , pediococcus acidilactici , dicentrarchus , lactic acid , fish meal , fish oil , biology , peroxide value , chemistry , bacteria , fishery , fish <actinopterygii> , genetics
Summary Lipid quality and fatty acid compositions of fish oils recovered from fish (Sea bass – Dicentrarchus labrax ) waste silages produced with formic acid ( FA ) and five different LAB strains ( Lactobacillus plantarum ( LP ) , Pediococcus acidilactici ( PA ) , Enterococcus gallinarum ( EG ) , Lactobacillus brevis ( LB ) and Streptococcus spp . ( ST )) were assessed to ensure for the usage for human consumption. Generally, it was observed that there were no significant differences between PUFA contents (23.27–23.64%). Peroxide ( PV ) (2.12 meq active O 2 /per kg of oil) and TBA values (1.07 mg malonaldehyde (MA) g −1 oil) of fish oils from acid silage were significantly higher than those of the fermented ones (1.14–1.91 meq active O 2 kg −1 , 0.67–0.81 mgMA g −1 oil, respectively). Anisidine values ( AV ) were determined in range of 8.04–11.14 for fermented silages and 13.08 from acid silage. The highest totox value (17.33 ± 0.88) was also detected in acid silage oil whereas fermented groups gave totox value in the range of 10.40–13.88. It can be concluded that the initial lipid quality of fermented fish waste silages was better than the initial lipid quality of acid fish waste silage. Therefore, fish oils recovered from fermented silages can be used as food additives or supplements for animal and human diets.