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The effects of nisin used at different concentrations on fatty acids profile of sea bass (Dicentrarchus labrax) fillets under chilled (4±2°C) and vacuum-packed conditions

Year 2020, Volume 37, Issue 1, 43 - 51, 15.03.2020
https://doi.org/10.12714/egejfas.37.1.06

Abstract



In this study the effects of nisin used at different concentrations (0.2%, 0.4% and 0.8% w/v) on the fatty acids profile of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during the 18 day of cold storage period. As a result of the fatty acid analysis throughout storage high concentration saturated fatty acids (SFA) were determined as myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0) and high concentrations of monounsaturated fatty acids (MUFA) were determined as palmitoleic acid (C16:1), oleic acid (C18:1n9), waxenic acid (C18:1n7), eicozenoic acid (C20:1n9). Polyunsaturated fatty acids (PUFA) which were determined at high concentration were linoleic acid (C18:2n6), linolenic acid (C18:3n3), eicosapentaenoic acid (EPA, C20:5n3) and decosahexaenoic acid (DHA, C22:6n3). At the end of the storage period, saturated fatty acid levels in the control and nisin treatment groups increased and monounsaturated and polyunsaturated fatty acid levels generally decreased. This is thought to be related to the transformation of especially unsaturated fatty acids to peroxides and aldehydes, ketones and alcohols as a result of auto-oxidation reactions. In the present study, lowest polyunsaturated fatty acid levels were found in the control group on the last day of the storage period. Among treatment groups, 0.8% nisin group gave the highest PUFA content. It was thought that the application of nisin delay the auto-oxidation reactions of unsaturated fatty acids. It was thought that the type of oil used to prepare nanoemulsions can have a positive effect on fatty acid compositions. As a result, it is thought that the nisin depending on the dose used can have a positive effect on fatty acid compositions of seabass fillets.




References

  • Abdollahzadeh, E., Rezaei, M. & Hosseini, H. (2014). Antibacterial activity of plant essential oils and extracts: The role of Thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35(1), 177e183. DOI: 10.1016/j.foodcont.2013.07.004
  • Anonim, 2000. "http://rraids.medscape.comrreutersrprofr1999r10r10.28r pb10289b.html", 2000. Marathon Enterprises Recalls Hotdogs Due to Possible Listeria Contamination. Bauer, R. & Dicks, L.M.T. (2005). Mode of action of lipid II-targeting lantibiotics. International Journal of Food Microbiology, 101(2), 201-216. DOI: 10.1016/j.ijfoodmicro.2004.11.007
  • Behnama, S., Anvari, M., Rezaei, M., Soltanian, S. & Safari, R. (2015). Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4oC. Journal of Food Science and Technology, 52(4), 2184-2192. DOI: 10.1007/s13197-013-1241-2
  • Blanchet, C., Lucas, M., Julienc, P., Morind, R., Gingrasa, S. & Dewailly, É. (2005). Fatty acid composition of wild and farmed Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss). Lipids, 40, 529–531. DOI: 10.1007/s11745-005-1414-0
  • Candela, C.G., López, L.B. & Kohen, V.L. (2011). Importance of a balanced omega 6/omega 3 ratio for the maintenance of health. Nutritional recommendations. Nutricion Hospitalaria, 26(2), 323-329. DOI: 10.1590/S0212-16112011000200013
  • Ceylan, Z. (2014). Nisin ve işınlama uygulamalarının birlikte kullanılmasının soğukta depolanan balığın raf ömrüne etkisi. İstanbul Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi. 104.
  • Erkan, N. & Özden, Ö. (2008). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, 43(9), 1549-1559. DOI: 10.1111/j.1365-2621.2007.01579.x
  • Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D. & Li, J. (2014). The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control, 37(0), 1e8. DOI: 10.1016/j.foodcont.2013.09.010
  • Ghomi, M.R., Nikoo, M., Heshmatipour, Z., Jannati, A.A., Ovissipour, M., Benjakul, S., Hashemi, M., Faghani Langroudi, H., Hasandoost, M. & Jadiddokhan, D. (2011). Effect of sodium acetate and nisin on microbiologicaland chemical changes of cultured grass carp (Ctenopharyngodon idella) during refrigerated storage. Journal of Food Safety, 31, 169–175. DOI: 10.1111/j.1745-4565.2010.00281.x
  • Gökoğlu, N., Cengız, E. & Yerlıkaya, P. 2004. Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4°C. Food Control, 15(1), 1-4. DOI: 10.1016/S0956-7135(02)00149-4
  • Granados, S., Quiles, J.L., Gil, A. & Ramírez-Tortosa, M.C. (2006). Lípidos de la dieta y cáncer. Nutrición Hospitalaria, 21,44-54.
  • Halliwell, B., Murcia, M. A., Chirico, S. & Aruoma, O. I. (1995). Free radicals and antioxidants in food and in vivo: What they do and how they work. Critical Reviews in Food Science and Nutrition, 35, 7–20. DOI: 10.1080/10408399509527682
  • HMSO. (1994). Nutritional aspects of cardiovascular disease: Report on health and social subjects. Committee of Medical Aspects of Food Policy, 46; Department of Health, London, UK.
  • Ichihara, K., Shibahara, A., Yamamoto, K. & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31, 535–539. DOI: 10.1007/BF02522648
  • Itsiopoulos, C., Hodge, A. & Kaimakamis, M. (2009). Can the Mediterranean diet prevent prostate cancer? Molecular Nutrition & Food Research, 53(2), 227-239. DOI: 10.1002/mnfr.200800207
  • Juneja, V.K., Dwivedi, H.P. & Yan, X. (2012). Novel natural food antimicrobials. Annual Review of Food Science and Technology, 3(1), 381e403. DOI: 10.1146/annurev-food-022811-101241
  • 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.
  • Kinsella, J.E. (1987). Seafoods and fish oils in human health and disease. Marcel Dekker, Inc. New York, 231-236. DOI: 10.1016/0167-5273(89)90287-8
  • Leaf, A. & Weber, P.C. (1988). Cardiovascular Effects of n-3 Fatty Acids. New England Journal of Medicine, 318(9), 549-557.
  • 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
  • Mead, P.S., Slutsker, L., Dietz, V., McCaig, L.F., Bresee, J.F., Shapiro, C., Griffin, P.M. & Tauxe, R.V. (1999). Food-related illness and death in the United States. Emerging Infectious Diseases, 5Ž.5, 607–625. DOI: 10.3201/eid0505.990502
  • Mills, S., Stanton, C., Hill, C. & Ross, R.P. (2011). New developments and applications of bacteriocins and peptides in foods. Annual Review of Food Science and Technology, 2, 299e329. DOI: 10.1146/annurev-food-022510-133721
  • Özden, Ö. & Erkan, N. (2008). Comparison of biochemical composition of three aquacultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex). International Journal of Food Sciences and Nutrition, 59(7-8), 545-557.
  • Özogul, Y., Durmus, M., Uçar, Y., Köşker, A.R. & Ozogul, F. (2017). The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets. Journal of Food Processing and Preservation, 41(6), e13222. DOI: 10.1111/jfpp.13222
  • Palmquist, D.L. (2009). Omega-3 fatty acids in metabolism, health, and nutrition and for modified animal product foods. The Professional Animal Scientist, 25(3), 207-249. DOI:10.15232/S1080-7446(15)30713-0
  • Rendeiro, C., Sheriff, A., Bhattacharya, T.K., Gogola, J.V., Baxter, J.H., Chen, H. & Rhodes, J.S. (2016). Long-lasting impairments in adult neurogenesis, spatial learning and memory from a standard chemotherapy regimen used to treat breast cancer. Behavioural Brain Research, 315, 10-22. DOI: 10.1016/j.bbr.2016.07.043
  • Simopoulos, A.P. (1991). Omega-3 fatty acids in health and disease and in growth and development. The American Journal of Clinical Nutrition, 54(3), 438-463. DOI: 10.1093/ajcn/54.3.438
  • Stoll, B.A. (2002). N-3 fatty acids and lipid peroxidation in breast cancer inhibition. British Journal of Nutrition, 87(3), 193-198. DOI: 10.1079/BJN2001512
  • Timberg, L., Kuldjärv, R., Koppel, K. & Paalme, T. (2011). Rainbow trout composition and fatty acid content in Estonia. Agronomy Research, 9, 495–500
  • TÜİK. (2017). Turkish Statistical Institute, Fisheries statistics—2009. Prime Ministry Publications, Publication Number; 3624, 58p, Ankara, Turkey.
  • Türkkan, A.U., Cakli, S. & Kilinc, B. (2010). Changes in quality during storage of vacuum‐packed sea bass (Dicentrarchus labrax, Linnaeus, 1758) cooked by different methods. Journal of Muscle Foods, 21(1), 1-14. DOI: 10.1111/j.1745-4573.2009.00164.x
  • Yazgan, H. (2013). yçiçek yağı ile hazırlanan nanoemülsiyonun soğukta (2±2°C) depolanan levrek (Dicentrarchus labrax) ve çipura (Sparus aurata) filetolarının duyusal, kimyasal ve mikrobiyolojik kalitesi üzerine etkisi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, 100.
  • Yıldız, M., Şener, E. & Timur, M. (2008). Effects of differences in diet and seasonal changes on the fatty acid composition in fillets from farmed and wild sea bream (Sparus aurata L.) and sea bass (Dicentrarchus labrax L.). International Journal of Food Science & Technology, 43(5), 853-858. DOI: 10.1111/j.1365-2621.2007.01526

Farklı konsantrasyonlarda kullanılan nisinin vakum paketlenerek soğukta (4±2°C) depolanan levrek (Dicentrarchus labrax) filetolarının yağ asit profili üzerine etkileri

Year 2020, Volume 37, Issue 1, 43 - 51, 15.03.2020
https://doi.org/10.12714/egejfas.37.1.06

Abstract



Bu çalışmada, farklı konsantrasyonlarda (% 0.2, % 0.4 ve % 0.8) kullanılan nisinin vakum paketlenerek soğukta depolanan levrek (Dicentrarchus labrax) filetolarının yağ asitleri profilleri üzerine etkileri 18 günlük depolama süresi boyunca araştırılmıştır. Depolama günleri boyunca yapılan yağ asidi analizleri sonucunda yüksek oranlarda tespit edilen doymuş yağ asitleri (SFA) miristik asit (C14:0), palmitik asit (C16:0), stearik asit (C18:0) olarak belirlenmişken, yüksek oranlarda belirlenen tekli doymamış yağ asitleri (MUFA) palmitoleik asit (C16:1), oleik asit (C18:1n9), vaksenik asit (C18:1n7), eikozenoik asit (C20:1n9) olarak belirlenmiştir. Yüksek oranlarda tespit edilen çoklu doymamış yağ asitleri (PUFA) ise linoleik asit (C18:2n6), linolenik asit (C18:3n3), eikosapentaenoik asit (EPA, C20:5n3) ve dekosaheksaenoik asit (DHA, C22:6n3) olmuştur. Depolama periyodunun sonunda, kontrol ve nisin muamele gruplarındaki doymuş yağ asidi seviyeleri artmış ve tekli doymamış ve çoklu doymamış yağ asidi seviyeleri genel olarak düşmüştür. Bu durum, özellikle doymamış yağ asitlerinin oto-oksidasyon reaksiyonlarının bir sonucu olarak ilk olarak peroksitlere ve ikincil olarak da aldehitler, ketonlar ve alkollere dönüşmesi ile ilişkili olabileceği düşünülmektedir. Bu çalışmada, kontrol grubunda depolama süresinin son günü en düşük çoklu doymamış yağ asidi seviyeleri bulunmuştur. Muamele grupları arasında, % 0.8 nisin grubu en yüksek PUFA içeriğine sahip olmuştur. Nisin uygulanmasının, doymamış yağ asitlerinin oto-oksidasyon reaksiyonlarını geciktirdiği düşünülmektedir. Nisinin kullanılan doza bağlı olarak levrek filetolarının yağ asidi bileşimleri üzerinde olumlu bir etkiye sahip olabileceği düşünülmektedir.




References

  • Abdollahzadeh, E., Rezaei, M. & Hosseini, H. (2014). Antibacterial activity of plant essential oils and extracts: The role of Thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35(1), 177e183. DOI: 10.1016/j.foodcont.2013.07.004
  • Anonim, 2000. "http://rraids.medscape.comrreutersrprofr1999r10r10.28r pb10289b.html", 2000. Marathon Enterprises Recalls Hotdogs Due to Possible Listeria Contamination. Bauer, R. & Dicks, L.M.T. (2005). Mode of action of lipid II-targeting lantibiotics. International Journal of Food Microbiology, 101(2), 201-216. DOI: 10.1016/j.ijfoodmicro.2004.11.007
  • Behnama, S., Anvari, M., Rezaei, M., Soltanian, S. & Safari, R. (2015). Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4oC. Journal of Food Science and Technology, 52(4), 2184-2192. DOI: 10.1007/s13197-013-1241-2
  • Blanchet, C., Lucas, M., Julienc, P., Morind, R., Gingrasa, S. & Dewailly, É. (2005). Fatty acid composition of wild and farmed Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss). Lipids, 40, 529–531. DOI: 10.1007/s11745-005-1414-0
  • Candela, C.G., López, L.B. & Kohen, V.L. (2011). Importance of a balanced omega 6/omega 3 ratio for the maintenance of health. Nutritional recommendations. Nutricion Hospitalaria, 26(2), 323-329. DOI: 10.1590/S0212-16112011000200013
  • Ceylan, Z. (2014). Nisin ve işınlama uygulamalarının birlikte kullanılmasının soğukta depolanan balığın raf ömrüne etkisi. İstanbul Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi. 104.
  • Erkan, N. & Özden, Ö. (2008). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science and Technology, 43(9), 1549-1559. DOI: 10.1111/j.1365-2621.2007.01579.x
  • Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D. & Li, J. (2014). The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control, 37(0), 1e8. DOI: 10.1016/j.foodcont.2013.09.010
  • Ghomi, M.R., Nikoo, M., Heshmatipour, Z., Jannati, A.A., Ovissipour, M., Benjakul, S., Hashemi, M., Faghani Langroudi, H., Hasandoost, M. & Jadiddokhan, D. (2011). Effect of sodium acetate and nisin on microbiologicaland chemical changes of cultured grass carp (Ctenopharyngodon idella) during refrigerated storage. Journal of Food Safety, 31, 169–175. DOI: 10.1111/j.1745-4565.2010.00281.x
  • Gökoğlu, N., Cengız, E. & Yerlıkaya, P. 2004. Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4°C. Food Control, 15(1), 1-4. DOI: 10.1016/S0956-7135(02)00149-4
  • Granados, S., Quiles, J.L., Gil, A. & Ramírez-Tortosa, M.C. (2006). Lípidos de la dieta y cáncer. Nutrición Hospitalaria, 21,44-54.
  • Halliwell, B., Murcia, M. A., Chirico, S. & Aruoma, O. I. (1995). Free radicals and antioxidants in food and in vivo: What they do and how they work. Critical Reviews in Food Science and Nutrition, 35, 7–20. DOI: 10.1080/10408399509527682
  • HMSO. (1994). Nutritional aspects of cardiovascular disease: Report on health and social subjects. Committee of Medical Aspects of Food Policy, 46; Department of Health, London, UK.
  • Ichihara, K., Shibahara, A., Yamamoto, K. & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31, 535–539. DOI: 10.1007/BF02522648
  • Itsiopoulos, C., Hodge, A. & Kaimakamis, M. (2009). Can the Mediterranean diet prevent prostate cancer? Molecular Nutrition & Food Research, 53(2), 227-239. DOI: 10.1002/mnfr.200800207
  • Juneja, V.K., Dwivedi, H.P. & Yan, X. (2012). Novel natural food antimicrobials. Annual Review of Food Science and Technology, 3(1), 381e403. DOI: 10.1146/annurev-food-022811-101241
  • 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.
  • Kinsella, J.E. (1987). Seafoods and fish oils in human health and disease. Marcel Dekker, Inc. New York, 231-236. DOI: 10.1016/0167-5273(89)90287-8
  • Leaf, A. & Weber, P.C. (1988). Cardiovascular Effects of n-3 Fatty Acids. New England Journal of Medicine, 318(9), 549-557.
  • 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
  • Mead, P.S., Slutsker, L., Dietz, V., McCaig, L.F., Bresee, J.F., Shapiro, C., Griffin, P.M. & Tauxe, R.V. (1999). Food-related illness and death in the United States. Emerging Infectious Diseases, 5Ž.5, 607–625. DOI: 10.3201/eid0505.990502
  • Mills, S., Stanton, C., Hill, C. & Ross, R.P. (2011). New developments and applications of bacteriocins and peptides in foods. Annual Review of Food Science and Technology, 2, 299e329. DOI: 10.1146/annurev-food-022510-133721
  • Özden, Ö. & Erkan, N. (2008). Comparison of biochemical composition of three aquacultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex). International Journal of Food Sciences and Nutrition, 59(7-8), 545-557.
  • Özogul, Y., Durmus, M., Uçar, Y., Köşker, A.R. & Ozogul, F. (2017). The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets. Journal of Food Processing and Preservation, 41(6), e13222. DOI: 10.1111/jfpp.13222
  • Palmquist, D.L. (2009). Omega-3 fatty acids in metabolism, health, and nutrition and for modified animal product foods. The Professional Animal Scientist, 25(3), 207-249. DOI:10.15232/S1080-7446(15)30713-0
  • Rendeiro, C., Sheriff, A., Bhattacharya, T.K., Gogola, J.V., Baxter, J.H., Chen, H. & Rhodes, J.S. (2016). Long-lasting impairments in adult neurogenesis, spatial learning and memory from a standard chemotherapy regimen used to treat breast cancer. Behavioural Brain Research, 315, 10-22. DOI: 10.1016/j.bbr.2016.07.043
  • Simopoulos, A.P. (1991). Omega-3 fatty acids in health and disease and in growth and development. The American Journal of Clinical Nutrition, 54(3), 438-463. DOI: 10.1093/ajcn/54.3.438
  • Stoll, B.A. (2002). N-3 fatty acids and lipid peroxidation in breast cancer inhibition. British Journal of Nutrition, 87(3), 193-198. DOI: 10.1079/BJN2001512
  • Timberg, L., Kuldjärv, R., Koppel, K. & Paalme, T. (2011). Rainbow trout composition and fatty acid content in Estonia. Agronomy Research, 9, 495–500
  • TÜİK. (2017). Turkish Statistical Institute, Fisheries statistics—2009. Prime Ministry Publications, Publication Number; 3624, 58p, Ankara, Turkey.
  • Türkkan, A.U., Cakli, S. & Kilinc, B. (2010). Changes in quality during storage of vacuum‐packed sea bass (Dicentrarchus labrax, Linnaeus, 1758) cooked by different methods. Journal of Muscle Foods, 21(1), 1-14. DOI: 10.1111/j.1745-4573.2009.00164.x
  • Yazgan, H. (2013). yçiçek yağı ile hazırlanan nanoemülsiyonun soğukta (2±2°C) depolanan levrek (Dicentrarchus labrax) ve çipura (Sparus aurata) filetolarının duyusal, kimyasal ve mikrobiyolojik kalitesi üzerine etkisi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, 100.
  • Yıldız, M., Şener, E. & Timur, M. (2008). Effects of differences in diet and seasonal changes on the fatty acid composition in fillets from farmed and wild sea bream (Sparus aurata L.) and sea bass (Dicentrarchus labrax L.). International Journal of Food Science & Technology, 43(5), 853-858. DOI: 10.1111/j.1365-2621.2007.01526

Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Articles
Authors

Yılmaz UÇAR (Primary Author)
ORDU UNIVERSITY
0000-0002-6770-6652
Türkiye


Fatih ÖZOĞUL
0000-0002-6770-6652
Türkiye


Mustafa DURMUŞ
0000-0002-6770-6652
Türkiye


Ali Rıza KÖŞKER
0000-0002-6770-6652
Türkiye


Yeşim ÖZOĞUL
0000-0002-6770-6652
Türkiye

Publication Date March 15, 2020
Application Date May 29, 2019
Acceptance Date September 6, 2019
Published in Issue Year 2020, Volume 37, Issue 1

Cite

APA Uçar, Y. , Özoğul, F. , Durmuş, M. , Köşker, A. R. & Özoğul, Y. (2020). Farklı konsantrasyonlarda kullanılan nisinin vakum paketlenerek soğukta (4±2°C) depolanan levrek (Dicentrarchus labrax) filetolarının yağ asit profili üzerine etkileri . Ege Journal of Fisheries and Aquatic Sciences , 37 (1) , 43-51 . DOI: 10.12714/egejfas.37.1.06