Yıl 2018, Cilt 35, Sayı 3, Sayfalar 227 - 235 2018-09-15

The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C
Nanoemülsiyonların 2±2°C’de depolanan levrek filetolarının yağ asidi profilleri üzerine etkileri

Mustafa Durmuş [1] , Yeşim Özoğul [2]

114 37

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.

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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Birincil Dil en
Konular Yaşam Bilimleri
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0002-2836-5154
Yazar: Mustafa Durmuş (Sorumlu Yazar)
Kurum: Cukurova University
Ülke: Turkey


Orcid: 0000-0001-7769-9225
Yazar: Yeşim Özoğul
Kurum: Cukurova University
Ülke: Turkey


Bibtex @araştırma makalesi { egejfas393932, journal = {Su Ürünleri Dergisi}, issn = {1300-1590}, eissn = {2148-3140}, address = {Ege Üniversitesi}, year = {2018}, volume = {35}, pages = {227 - 235}, doi = {10.12714/egejfas.2018.35.3.01}, title = {The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C}, key = {cite}, author = {Özoğul, Yeşim and Durmuş, Mustafa} }
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. Su Ürünleri Dergisi, 35 (3), 227-235. DOI: 10.12714/egejfas.2018.35.3.01
MLA Durmuş, M , Özoğul, Y . "The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C". Su Ürünleri Dergisi 35 (2018): 227-235 <http://www.egejfas.org/issue/36409/393932>
Chicago Durmuş, M , Özoğul, Y . "The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C". Su Ürünleri Dergisi 35 (2018): 227-235
RIS TY - JOUR T1 - The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C AU - Mustafa Durmuş , Yeşim Özoğul Y1 - 2018 PY - 2018 N1 - doi: 10.12714/egejfas.2018.35.3.01 DO - 10.12714/egejfas.2018.35.3.01 T2 - Su Ürünleri Dergisi JF - Journal JO - JOR SP - 227 EP - 235 VL - 35 IS - 3 SN - 1300-1590-2148-3140 M3 - doi: 10.12714/egejfas.2018.35.3.01 UR - http://dx.doi.org/10.12714/egejfas.2018.35.3.01 Y2 - 2018 ER -
EndNote %0 Su Ürünleri Dergisi The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C %A Mustafa Durmuş , Yeşim Özoğul %T The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2±2 °C %D 2018 %J Su Ürünleri Dergisi %P 1300-1590-2148-3140 %V 35 %N 3 %R doi: 10.12714/egejfas.2018.35.3.01 %U 10.12714/egejfas.2018.35.3.01
ISNAD Durmuş, Mustafa , Özoğul, Yeşim . "Nanoemülsiyonların 2±2°C’de depolanan levrek filetolarının yağ asidi profilleri üzerine etkileri". Su Ürünleri Dergisi 35 / 3 (Eylül 2018): 227-235. http://dx.doi.org/10.12714/egejfas.2018.35.3.01