Effect of storage of rainbow trout (Oncorhynchus mykiss) by-products on fatty acids composition, oxidation, and nutritional properties of oil obtained using autolysis

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Mousavi Seyyed Ahmad; Nikoo Mehdi; Haghi Vayghan Ali

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

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Journal: Journal of food science and technology Year:2024 | Volume:21 | Issue:149 Page(s): 13-24

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Information Journal Paper

Title

Effect of storage of rainbow trout (Oncorhynchus mykiss) by-products on fatty acids composition, oxidation, and nutritional properties of oil obtained using autolysis

Author(s)

Mousavi Seyyed Ahmad | Nikoo Mehdi | Haghi Vayghan Ali | Issue Writer Certificate

Keywords

Fish processing by-products

Storage

Fatty acids

Nutritional value

Oncorhynchus mykiss

Abstract

The effects of Storage of rainbow trout processing by-products at 4 ºC on fatty acid composition and Nutritional values of hydrolyzed-derived oils were determined. Polyunsaturated Fatty acids (PUFA, 39.97-43.70%) were the major Fatty acids followed by monounsaturated (MUFA, 31.90-34.05%) and saturated (SFA, 19.27-22.59%) Fatty acids. Among Fatty acids, linoleic, cis vaccinic, and palmitic were the main Fatty acids. N-6 Fatty acids represented 34-38% while n-3 Fatty acids were 4.5-6.6% of all Fatty acids (P<0.05). Hypocholesterolemic/hypercholesterolemic ratio (h/H) index in oils was between 4.23 and 5.15. The highest value was found at day 2 while showed no changes among other Storage times (P>0.05). Thrombogenic index (TI) at days 0 and 2 were the lowest among Storage times while at days 5 it represented the highest value. However, the change was not significant (P>0.05). N-6/n-3 ratio ranged from 5.01 to 7.6. PUFA/SFA was between 1.77 and 2.29 and showed the highest value at day 2 while after 5 days significantly decreased (P<0.05). The highest fish lipid quality (FLQ) index was for fresh by-products (day 0) (P<0.05) and showed no differences from day 1 to 5 (P>0.05). Also, nutritive value index (NVI) ranged from 2.25 to 2.55 with no significant differences during Storage (P>0.05). The sum of EPA and DHA was between 1.73 and 4.05% and decreased with increasing Storage days (P<0.05). Polyene index (PI) decreased to the end of Storage time up to 4 days compared with the fresh by-products and significantly decreased thereafter after 5 days (P<0.05). Results of the present study showed that fatty acid composition and nutritional quality of oils from hydrolysis-derived oils were influenced by the Storage days to some degree.

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