虹鳟(Oncorhynchus mykiss)在不同食用油饲养下的长期饲养试验

IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Rahimeh Jaberi, Şeyda Tacer‐Tanas, I. Akgul, F. Korkmaz, G. Kaban, M. Kaya, A. Topal, S. Ceyhun, M. Arslan
{"title":"虹鳟(Oncorhynchus mykiss)在不同食用油饲养下的长期饲养试验","authors":"Rahimeh Jaberi, Şeyda Tacer‐Tanas, I. Akgul, F. Korkmaz, G. Kaban, M. Kaya, A. Topal, S. Ceyhun, M. Arslan","doi":"10.1080/10498850.2023.2236604","DOIUrl":null,"url":null,"abstract":"ABSTRACT Effects of dietary fish oil replacement with vegetable oils on physical and sensorial qualities and shelf life of rainbow fillet were investigated. Color did not change in red muscle, while white muscle was redder (a*  0.88) in hazelnut oil-fed fish. Red muscles from fish oil-fed fish had higher lipid peroxidation in all cases, while dietary hazelnut oil decreased lipid peroxidation and increased α-tocopherol content. General acceptance by consumers did not change among treatments. Overall, fish oil replacement did not cause any remarkable inconvenience in sensory attributes, on the contrary, dietary vegetable oils, especially hazelnut oil, increased oxidative stability during storage.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":" ","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fillet Quality in Rainbow Trout (Oncorhynchus mykiss) Raised on Different Dietary Oils Over a Long-Term Feeding Trial\",\"authors\":\"Rahimeh Jaberi, Şeyda Tacer‐Tanas, I. Akgul, F. Korkmaz, G. Kaban, M. Kaya, A. Topal, S. Ceyhun, M. Arslan\",\"doi\":\"10.1080/10498850.2023.2236604\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT Effects of dietary fish oil replacement with vegetable oils on physical and sensorial qualities and shelf life of rainbow fillet were investigated. Color did not change in red muscle, while white muscle was redder (a*  0.88) in hazelnut oil-fed fish. Red muscles from fish oil-fed fish had higher lipid peroxidation in all cases, while dietary hazelnut oil decreased lipid peroxidation and increased α-tocopherol content. General acceptance by consumers did not change among treatments. Overall, fish oil replacement did not cause any remarkable inconvenience in sensory attributes, on the contrary, dietary vegetable oils, especially hazelnut oil, increased oxidative stability during storage.\",\"PeriodicalId\":15091,\"journal\":{\"name\":\"Journal of Aquatic Food Product Technology\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2023-07-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Aquatic Food Product Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10498850.2023.2236604\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2023.2236604","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

本文章由计算机程序翻译,如有差异,请以英文原文为准。
Fillet Quality in Rainbow Trout (Oncorhynchus mykiss) Raised on Different Dietary Oils Over a Long-Term Feeding Trial
ABSTRACT Effects of dietary fish oil replacement with vegetable oils on physical and sensorial qualities and shelf life of rainbow fillet were investigated. Color did not change in red muscle, while white muscle was redder (a*  0.88) in hazelnut oil-fed fish. Red muscles from fish oil-fed fish had higher lipid peroxidation in all cases, while dietary hazelnut oil decreased lipid peroxidation and increased α-tocopherol content. General acceptance by consumers did not change among treatments. Overall, fish oil replacement did not cause any remarkable inconvenience in sensory attributes, on the contrary, dietary vegetable oils, especially hazelnut oil, increased oxidative stability during storage.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Journal of Aquatic Food Product Technology
Journal of Aquatic Food Product Technology 农林科学-食品科技
CiteScore
3.50
自引率
6.20%
发文量
77
审稿时长
7 months
期刊介绍: The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信