Premium
Fish Oil Dietary Effects on Fatty Acid Composition and Flavor of Channel Catfish
Author(s) -
MORRIS C.A.,
HAYNES K.C.,
KEETON J.T.,
GATLIN D.M.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb04561.x
Subject(s) - catfish , flavor , menhaden , food science , fish oil , chemistry , composition (language) , fish <actinopterygii> , fatty acid , fishery , biology , biochemistry , linguistics , philosophy
A typical channel catfish diet was supplemented with 0, 1.5, and 3% menhaden oil. Fillets were subjected to lipid, fatty acid, and TBA analyses. After 6 mo storage at −18°C, fillets were again analyzed for TBA value and flavor panel profile. Fillets from catfish fed diets with 1.5 and 3% supplemental fish oil had elevated levels of n‐3 fatty acids (P<0.05). TBA number and off‐flavor attributes were not affected by treatments. Menhaden oil supplementation up to 3% enhanced the content of n‐3 fatty acids in channel catfish fillets without adversely affecting flavor attributes or storage quality.