Article 2023 · 2 atıf

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

Jaberi, Rahimeh, Tacer-Tanas, Seyda, Akgul, Ilkkagan, Korkmaz, Fatih, Kaban, Guzin, Kaya, Mukerrem, Topal, Ahmet, Ceyhun, Saltuk Bugrahan, Arslan, Murat

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.

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

WoS Kategorileri

Food Science & Technology

Künye

Dergi: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
Yıl: 2023
Cilt: 32
Sayı: 10
Sayfa: 677-691
ISSN: 1049-8850
eISSN: 1547-0636
DOI: 10.1080/10498850.2023.2236604
WoS UID: WOS:001033705400001

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