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Nanoemülsiyonların 2±2°C’de depolanan levrek filetolarının yağ asidi profilleri üzerine etkileri

Year 2018, Volume: 35 Issue: 3, 227 - 235, 15.09.2018
https://doi.org/10.12714/egejfas.2018.35.3.01

Abstract



Ticari yağlardan hazırlanan nanoemülsiyonların soğukta depolanmış
levrek filetolarının yağ asit profilleri üzerindeki etkileri araştırılmıştır.
Levrek filetoları, ayçiçeği, kanola, mısır, zeytin, soya ve fındık yağlarından
hazırlanan nanoemülsiyonlar ile muamele edildi (toplam emülsiyonun % 14'ü). Yağ
asidi analiz sonuçlarına göre, tüm gruplarda bulunan temel yağ asitlerinin,
miristik asit, palmitik asit, stearik asit, palmitoleik asit, oleik asit,
linoleik asit, eikosapentaenoik asit (EPA) ve dokosaheksaenoik asit (DHA)
olduğu belirlendi. Depolama sonunda, kontrol grubu en yüksek SFA (%24.05)
içeriğine sahip iken, nanoemülsiyon uygulanan gruplar arasında ise en düşük SFA
zeytin grubunda (%21.97), ardından ayçiçeği grubunda (%22.78) gözlenmiştir.
Tekli doymamış yağ asitleri (MUFA) 'den oleik asit (C18: 1n9) ve palmitoleik
asit (C16: 1) miktarları depolama süresi boyunca sırasıyla %30.45-23.82 ve
%4.92-3.42 aralığında değişmiştir. Çoklu doymamış yağ asitleri (PUFA) arasında
linoleik asit, EPA ve DHA yağ asitleri en yüksek değere sahip olduğu
belirlendi. EPA ve DHA miktarları sırasıyla %4.73-2.81 ve % 8.09-4.06
aralıklarında oldukları belirlenmiştir. Depolama sonunda en düşük PUFA içeriği
kontrol grubunda gözlenirken, en yüksek değer soya grubunda (%26.41), bunu
takiben zeytin (%24.48) ve kanola (%24.46) gruplarında gözlenmiştir. Sonuçlar
nanoemülsiyon uygulamasının lipid oksidasyonunu geciktirdiğini göstermiştir.
Kontrol grubu ile kıyasladığımızda nanoemülsiyon uygulamasının, balıkların PUFA
içeriğini muhafaza ettiğini ve bir koruyucu olarak kullanılabileceğini
göstermiştir.



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The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C

Year 2018, Volume: 35 Issue: 3, 227 - 235, 15.09.2018
https://doi.org/10.12714/egejfas.2018.35.3.01

Abstract



The effect of
nanoemulsions prepared from commercial oils on the fatty acid profiles of
cold-stored sea bass fillets was investigated. The sea bass fillets were
treated with nanoemulsions prepared from sunflower, canola, corn, olive,
soybean, and hazelnut oils (14% of the total emulsion). Results of fatty acid
analyses showed that the main fatty acids found in all groups were determined
to be miristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid,
linoleic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
At the end of storage, the control group (24.05%) had
the highest SFA content, while the lowest SFA among the nanoemulsion treatment
groups was observed in the olive group (21.97%) followed by sunflower group
(22.78%). The oleic (C18:1n9) and palmitoleic acids (C16:1) from
monounsaturated fatty acids (MUFA) varied between 30.45-23.82% and 4.92-3.42%
during storage period.
Among all
polyunsaturated fatty acids (PUFA), linoleic acid, EPA and DHA were predominant
fatty acids. EPA and DHA ranged from 4.73 to 2.81% and 8.09 to 4.06%,
respectively. While the lowest PUFA content was observed in the control group,
the highest value was determined in the soybean group (26.41%), followed by
olive (24.48%) and canola (24.46%) at the end of storage.
The results showed that the nanoemulsion application
delayed lipid oxidation. Application of nanoemulsion compared to control group
maintained the PUFA content of fish and can be used as a preservative for fish.



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  • Joe, M.M., Chauhan, P.S., Bradeeba, K., Shagol, C., Sivakumaar, P.K. & Sa, T. (2012). Influence of sunflower oil based nanoemulsion (AUSN-4) on the shelf life and quality of Indo-Pacific king mackerel (Scomberomorus guttatus) steaks stored at 20 C. Food Control, 23(2): 564-570. DOI: 10.1016/j.foodcont.2011.08.032
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  • Kaya, Y., Duyar, H.A. & Erdem, M.E. (2004). The importance of fish fatty acids on human health. Ege Journal of Fisheries and Aquatic Sciences, 21(3/4): 365-370.
  • Ke, P.J. & Ackman, R. G. (1973). Bunsen coefficient for oxygen in marine oils at various temperatures determined by exponential dilution method with a polarographic oxygenelectrode. Journal of the American Oil Chemists' Society, 50: 429–435.
  • Kinsella, J.E. (1987). Seafoods and fish oils in human health and disease. M. Dekker. Inc. New York, 231-236.
  • Leaf, A. & Weber, P.C. (1988). Cardiovascular Effects of n-3 Fatty Acids. New England Journal of Medicine, 318(9):549-557.
  • Lenas, D., Chatziantoniou, S., Nathanailides, C. & Triantafillou, D. (2011). Comparison of wild and farmed sea bass (Dicentrarchus labrax L) lipid quality. Procedia Food Science, 1: 1139-1145. DOI:10.1016/j.profoo.2011.09.170
  • Liu, W., Sun, D., Li, C., Liu, Q. & Xu, J. (2006). Formation and stability of paraffin oil-in-water nano-emulsions prepared by the emulsion inversion point method. Journal of Colloid and Interface Science, 303(2):557-563. DOI: 10.1016/j.jcis.2006.07.055
  • Llauradó, E., Albar, S.A., Giralt, M., Solà, R. & Evans, C.E.L. (2016). The effect of snacking and eating frequency on dietary quality in British adolescents. European journal of nutrition, 55(4): 1789-1797. DOI: 10.1007/s00394-015-0997-8
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Details

Primary Language English
Journal Section Articles
Authors

Mustafa Durmuş 0000-0002-2836-5154

Yeşim Özoğul 0000-0001-7769-9225

Publication Date September 15, 2018
Submission Date February 19, 2018
Published in Issue Year 2018Volume: 35 Issue: 3

Cite

APA Durmuş, M., & Özoğul, Y. (2018). The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C. Ege Journal of Fisheries and Aquatic Sciences, 35(3), 227-235. https://doi.org/10.12714/egejfas.2018.35.3.01

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