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

Mustafa Durmuş; Yeşim Özoğul

doi:10.12714/egejfas.2018.35.3.01

TR EN

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

Öz

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.

Anahtar Kelimeler

Nanoemülsiyon,levrek,yağ asitleri,EPA,DHA

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

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.

Keywords

Nanoemulsion,sea bass,fatty acids,EPA,DHA

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Mustafa Durmuş ^*
Cukurova University
0000-0002-2836-5154
Türkiye

Yeşim Özoğul
Cukurova University
0000-0001-7769-9225
Türkiye

Yayımlanma Tarihi

15 Eylül 2018

Gönderilme Tarihi

19 Şubat 2018

Kabul Tarihi

3 Nisan 2018

Yayımlandığı Sayı

Yıl 2018 Cilt: 35 Sayı: 3

DOI

https://doi.org/10.12714/egejfas.2018.35.3.01

IZ

https://izlik.org/JA34WJ25NL

Kaynak Göster

RIS / Bibtex

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