Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum

Chávez-Mendoza, Celia; García‐Macías, José Arturo; Alarcón-Rojo, Alma D.; Ortega-Gutiérrez, Juan Ángel; Holguín-Licón, Celia; Corral-Flores, Gabriela

doi:10.1590/s1516-89132014000100015

Cited by 23 publications

(17 citation statements)

References 16 publications

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“…Other predominant SFAs were stearic acid in both species. Similar results also obtained from for S. trutta macrostigma (Akpinar, Görgün, & Akpinar, 2009;Ateş et al, 2013;Haliloğlu, Bayir, Sirkecioğlu, & Aras, 2005) and O. mykiss (Chávez-Mendoza et al, 2014;Kalyoncu, Yaman, & Aktumsek, 2010;Sabetian, Delshad, Moini, Islami, & Motalebi, 2012). Kaya & Erdem (2009) also reported that palmitic and stearic acid were major SFA in wild and farmed trout.…”

Section: Resultssupporting

confidence: 75%

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Güler¹,

Zengin²,

Çakmak³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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Fish are a unique dietary source beneficial to human health. These valuable effects originate from ω3 polyunsaturated fatty acids, particularly the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the fish oil. In this study, fatty acid composition of the muscle lipids of Salmo trutta macrostigma (wild brown trout) and Oncorhynchus mykiss (cultured rainbow trout) in Gezende Dam Lake were determined by gas chromatographic technique. In both species, palmitic acid (16.26-18.94%), oleic acid (17.88-20.49%) and DHA (14.08-18.49%) were identified as major saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively. Wild fish contained significantly more linolenic acid, arachidonic acid, eicosapentaenoic acid, docosapentaenoic acid, total ω3 fatty acids and has higher ω3/ω6 ratio than cultured fish. In conclusion, wild brown trout may have a higher nutritional value considering total ω3 fatty acids (35.52-27.43%) and ω3/ω6 ratio (3.84-1.56) compared to cultured rainbow trout.

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Section: Resultssupporting

confidence: 75%

Untitled

Güler¹,

Zengin²,

Çakmak³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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“…Different studies reported that values of IA and IT, the meat‐lipid quality parameters, should not be more than 1.00 for human health (Chávez‐Mendoza et al ; Łuczynska, Paszczyk, Nowosad, & Łuczynski, ) and high H/H ratio in fish meat is considered to be more beneficial for human health (Fernandes et al, ). In this study, fish meat IA and IT values were lower than 1.00 and H/H ratios were high in both the beginning and end of the study and these values were sufficient for human health according to the literature.…”

Section: Discussionmentioning

confidence: 99%

Determination of growth performance, meat quality and colour attributes of large rainbow trout ( Oncorhynchus mykiss ) in the southern Black Sea coasts of Turkey

et al. 2019

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The aim of this study was to determine the growth performance, meat quality and colour attributes of large rainbow trout (Oncorhynchus mykiss) in net cage systems in the southern Black Sea coasts of Turkey. In the study, large rainbow trout with an initial weight of 1,322.07 ± 57.72 g were reached to 3,385.30 ± 140.98 g and the survival rates were 95.69 ± 1.32% in 5-month production period. Crude protein and crude fat values of fish meat were ranged between 16.75 ± 0.07-20.18 ± 0.90% and 9.22 ± 0.15-12.29 ± 0.42%, respectively (p < .05). The essential and non-essential amino acid values were between 12.92 ± 0.02-13.09 ± 0.01 g/100 g and 11.97 ± 0.14-11.47 ± 0.01 g/100 g, respectively (p > .05). C20:5n-3, C22:6n-3, ɷ3 and ɷ6 values in fish meat were between 4.32 ± 0.02-4.30 ± 0.08% (p < .05), 8.31 ± 0.10-7.72 ± 0.15% (p < .05), 13.41 ± 0.10-12.93 ± 0.23% (p < .05) and 21.85 ± 0.06%-19.74 ± 0.36 (p < .05), respectively. As a result, it can be concluded that large rainbow trout cultured in the southern Black Sea coasts of Turkey is a rich source of food in terms of fatty and amino acid compositions and atherogenicity index, thrombogenicity index and hypocholesterolaemic/hypercholesterolaemic values. K E Y W O R D Samino acid, Black Sea, colour attributes, fatty acid, growth performance, Oncorhynchus mykiss 3764 | KAYA ÖZTÜRK eT Al.Fish meat quality, an important factor from an economic point of view, determines the price of fish and consumer acceptance.The consumer willingness for paying depends on the quality of the products such as texture and biochemical composition (such as protein and fat), and colour of fish meat is the major parameter that determines the satisfactoriness of the consumer (Haard, 1992;

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“…Chávez‐Mendoza et al. [ 53 ] reported the total saturated fat amounts (ΣSFA) in fresh trout fillets as 24.67% and after frozen storage of days 45 and 90 as 32.87% and 32.72%, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Similar to the results of this study, many researchers reported that trout contained oleic acid which is dominant fatty acids among MUFAs. [ 53,54 ]…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout

Uçar

2020

Euro J Lipid Sci & Tech

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The antioxidant effects of oil-in-water nanoemulsion based on edible citrus peel essential oils on the fatty acid composition of rainbow trout fillets stored at 4 ± 2°C are investigated. Fish fillets are treated with nanoemulsion and stored for 16 days. Lipid samples are converted into fatty acid methyl esters which are then detected by gas chromatagrophy (GC). The results show that palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), vaccenic acid (C18:1ɷ-7), oleic acid (C18:1ɷ9), eicosenoic acid (C20:1ɷ9), linoleic acid (C18:2ɷ6), linolenic acid (C18:3ɷ3), eicosapentaenoic acid (EPA) (C20:5ɷ3), and docosahexaenoic acid (DHA) (C22:6ɷ3) are the most important fatty acids in fish meat. While polyene index and hypocholesterolemic:hypercholesterolaemic fatty acid ratios decrease in trout fillets during cold storage, thrombogenicity index and atherogenicity index generally increase (especially in control and Tween 80 groups). The concentrations of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) are higher in the treatment groups and the saturated fatty acids (SFAs) are lower in all groups compared to those of the control group. Application of nanoemulsion based on citrus essential oils prevents oxidation of PUFA especially EPA and DHA, thus has potential as a preservative for fish oil. Practical Applications: In recent years, nanotechnological applications have been increasingly applied to the protection of food. Similarly, natural essential oils are used to increase the shelf life of foods. This study demonstrates the combined effect of a new method of nanoemulsions and essential oils on the safety of foods.

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Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum

Abstract: ABSTRACT

Cited by 23 publications

References 16 publications

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Determination of growth performance, meat quality and colour attributes of large rainbow trout ( Oncorhynchus mykiss ) in the southern Black Sea coasts of Turkey

Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout

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