In this study the effects of soybean and linseed oils on chemical and sensory characteristics of fillets were evaluated in the freshwater fish tench (Tinca tinca L.). Five experimental diets, differing only in the relative amount of soybean and linseed oil, were formulated and the experiment was conducted on 360 sub-adult tench for 12 weeks. The fatty acid composition of muscle reflected that of the diets and significant correlations were observed. Diets containing higher amounts of n-6 fatty acids were responsible for an increased level of n-6 fatty acids in the fish flesh. Consequently, an increase in the relative amount of n-6 derived volatile aldehydes was also observed. These latter compounds are generally reported to contribute negatively to the general aroma of fish muscle and, consistently, the results of the sensory analysis showed a high value for the ‘‘off-flavour’’ attribute for fish fed the diet containing only n-6-rich soybean oil.

Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.) / G.M. Turchini, V.M. Moretti, T. Mentasti, E. Orban, F. Valfrè. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 102:4(2007), pp. 1144-1155.

Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.)

V.M. Moretti
Secondo
;
T. Mentasti;F. Valfrè
Ultimo
2007

Abstract

In this study the effects of soybean and linseed oils on chemical and sensory characteristics of fillets were evaluated in the freshwater fish tench (Tinca tinca L.). Five experimental diets, differing only in the relative amount of soybean and linseed oil, were formulated and the experiment was conducted on 360 sub-adult tench for 12 weeks. The fatty acid composition of muscle reflected that of the diets and significant correlations were observed. Diets containing higher amounts of n-6 fatty acids were responsible for an increased level of n-6 fatty acids in the fish flesh. Consequently, an increase in the relative amount of n-6 derived volatile aldehydes was also observed. These latter compounds are generally reported to contribute negatively to the general aroma of fish muscle and, consistently, the results of the sensory analysis showed a high value for the ‘‘off-flavour’’ attribute for fish fed the diet containing only n-6-rich soybean oil.
Aquaculture; Fatty acids; Flavour volatile compounds; Linseed oil; Sensory analyses; Soybean oil
Settore AGR/19 - Zootecnica Speciale
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/41207
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