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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

    Year: 2017

    Journal: J. Food Process Preserv., Volume 41, DEC

    Authors: Ozogul, Yesim; Durmus, Mustafa; Ucar, Yilmaz; Kosker, Ali Riza; Ozogul, Fatih

    Organizations: Scientific and Technological Research Council of Turkey (TUBITAK) [TOVAG-113O379]

    Keywords: nanoemulsion; vacuum packing; fatty acids; eicosapentaenoic acid (EPA); docosahexaenoic acid (DHA)

    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 22 degrees 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 applicationsLipid 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.
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