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The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets
Author(s) -
Ozogul Yesim,
Durmus Mustafa,
Uçar Yilmaz,
Köşker Ali Rıza,
Ozogul Fatih
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13222
Subject(s) - preservative , food science , sea bass , canola , chemistry , lipid oxidation , vacuum packing , polyunsaturated fatty acid , fish oil , soybean oil , sunflower oil , fatty acid , fish <actinopterygii> , shelf life , antioxidant , biology , fishery , biochemistry
The effects of oil‐in‐water nanoemulsions using different commercial oils on the fatty acid composition of vacuum packed sea bass ( Dicentrarchus labrax ) fillets stored at 2 ± 2 °C were investigated. The highest SFA content was obtained from the control (21.89%) and among treated groups sunflower (20.13%) followed by olive group (19.90%) because of oxidation at the end of storage period. The total amount of MUFA were in the range of 36–41.52% during storage period. PUFA ranged from 19.31 to 30.11% in which EPA is present from 2.07 to 4.54% and DHA ranges from 2.58 to 7.07%. Hazelnut gave the highest PUFA content (24.35%), followed by canola (24.21%) and soybean (24.15%) at the end of storage since nanoemulsion and vacuum packing prevented the lipid oxidation. Application of nanoemulsion in combination with vacuum packing maintained the PUFA content of fish, especially hazelnut, canola, and soybean groups and can be used as a preservative for fish. Practical applications Lipid oxidation is undesirable in most foods because it causes to the development of undesirable off‐flavors known as rancidity. This study indicated that both application of nanoemulsion and vacuum packing maintained the PUFA content of fish. Lipid oxidation process in fish meat may be retarded by the use of nanoemulsions which have potential as a preservative for fish oil.