Fillet Quality in Rainbow Trout (Oncorhynchus mykiss) Raised on Different Dietary Oils Over a Long-Term Feeding Trial

Jaberi R., Tacer-Tanas S., Akgul I., Korkmaz F., Kaban G., Kaya M., ...Daha Fazla

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.32, sa.10, ss.677-691, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 10
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1080/10498850.2023.2236604
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.677-691
  • Anahtar Kelimeler: Rainbow trout, vegetable oils, a-tocopherol, lipid peroxidation, shelf life, FATTY-ACID PROFILE, BASS DICENTRARCHUS-LABRAX, ODOR-ACTIVE COMPOUNDS, RED HYBRID TILAPIA, FISH-OIL, VEGETABLE-OILS, GROWTH-PERFORMANCE, FLESH QUALITY, VOLATILE COMPOUNDS, SOYBEAN OIL
  • Atatürk Üniversitesi Adresli: Evet

Özet

Effects of dietary fish oil replacement with vegetable oils on physical and sensorial qualities and shelf life of rainbow fillet were investigated. Color did not change in red muscle, while white muscle was redder (a* 0.88) in hazelnut oil-fed fish. Red muscles from fish oil-fed fish had higher lipid peroxidation in all cases, while dietary hazelnut oil decreased lipid peroxidation and increased a-tocopherol content. General acceptance by consumers did not change among treatments. Overall, fish oil replacement did not cause any remarkable inconvenience in sensory attributes, on the contrary, dietary vegetable oils, especially hazelnut oil, increased oxidative stability during storage.