| dc.contributor.author |
Bensid, Abdelkader |
|
| dc.contributor.author |
Boga, Esmeray Kuley |
|
| dc.contributor.author |
Durmus, Murat |
|
| dc.contributor.author |
Durmus, Mustafa |
|
| dc.contributor.author |
Kosker, Ali Riza |
|
| dc.contributor.author |
Ozogul, Fatih |
|
| dc.contributor.author |
Ozogul, Yesim |
|
| dc.contributor.author |
Ucar, Yilmaz |
|
| dc.date.accessioned |
2022-08-16T11:32:59Z |
|
| dc.date.available |
2022-08-16T11:32:59Z |
|
| dc.date.issued |
2020 |
|
| dc.identifier.uri |
http://doi.org/10.1007/s10499-020-00574-5 |
|
| dc.identifier.uri |
http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1950 |
|
| dc.description.abstract |
The influence of oil-in-water nanoemulsion using commercial olive oil at different concentrations on the fatty acid profile of rainbow trout fillets stored at 4 +/- 2 degrees C was evaluated. At the end of the storage period, the highest content of the total saturated fatty acids (SFA) was found in the control samples (18.1%) while the lowest content was observed in olive oil samples (17.27, 17.59 and 17.48%). The concentration of total polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) contents of treated samples remained relatively constant during the storage time while a marked decrease was observed in the control samples since olive oil-based nanoemulsion prevented the lipid oxidation. In addition, PUFA/SFA and n-6/n-3 ratios were found in good range, which are considered to be an important dietetic parameter. Olive oil used in oil-in-water nanoemulsion maintained the MUFA and PUFA contents of fish during storage and can be recommended as a preservative for fish. |
en_US |
| dc.language.iso |
eng |
en_US |
| dc.publisher |
SPRINGER, VAN GODEWIJCKSTRAAT 30, 3311 GZ DORDRECHT, NETHERLANDS |
en_US |
| dc.relation.isversionof |
10.1007/s10499-020-00574-5 |
en_US |
| dc.rights |
info:eu-repo/semantics/openAccess |
en_US |
| dc.subject |
Olive oil; Nanoemulsion; Fatty acid profile; Rainbow trout |
en_US |
| dc.subject |
ONCORHYNCHUS-MYKISS; SUNFLOWER OIL; LIPID-METABOLISM; FISH-OIL; QUALITY; WILD; OMEGA-3-FATTY-ACIDS; PRODUCTS; BIOAVAILABILITY; PRESERVATION |
en_US |
| dc.title |
Influence of olive oil-based nanoemulsion on the fatty acid profiles of rainbow trout fillets |
en_US |
| dc.type |
article |
en_US |
| dc.relation.journal |
AQUACULTURE INTERNATIONAL |
en_US |
| dc.contributor.department |
Ordu Üniversitesi |
en_US |
| dc.contributor.authorID |
0000-0002-0655-0105 |
en_US |
| dc.contributor.authorID |
0000-0002-6770-6652 |
en_US |
| dc.identifier.volume |
28 |
en_US |
| dc.identifier.issue |
5 |
en_US |
| dc.identifier.startpage |
1997 |
en_US |
| dc.identifier.endpage |
2014 |
en_US |