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علوم و صنایع غذایی ایران، جلد ۲۱، شماره ۱۴۹، صفحات ۱۳-۲۴
عنوان فارسی اثر نگهداری ضایعات قزل آلای رنگین کمان (Oncorhynchus mykiss) بر ترکیب اسید های چرب، اکسایش، و ارزش تغذیه ای روغن حاصل از هیدرولیز
چکیده فارسی مقاله
 
کلیدواژه‌های فارسی مقاله ضایعات فرآوری ماهی،نگهداری،اسید های چرب،ارزش تغذیه ای،قزل آلای رنگین کمان
عنوان انگلیسی Effect of storage of rainbow trout (Oncorhynchus mykiss) by-products on fatty acids composition, oxidation, and nutritional properties of hydrolyzed-derived oils
چکیده انگلیسی مقاله 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.
 
کلیدواژه‌های انگلیسی مقاله Fish processing by-products,Storage,Fatty acids,Nutritional value,Oncorhynchus mykiss
نویسندگان مقاله سید احمد موسوی | Seyyed Ahmad Mousavi
Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University
گروه پاتوبیولوژی و کنترل کیفی، پژوهشکده آرتمیا و آبزی پروری، دانشگاه ارومیه

مهدی نیکو | Mehdi Nikoo
Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University
گروه پاتوبیولوژی و کنترل کیفی، پژوهشکده آرتمیا و آبزی پروری، دانشگاه ارومیه

علی حقی وایقان | Ali Haghi Vayghan
Department of Ecology & Aquatic Stocks Management, Artemia and Aquaculture Research Institute, Urmia University
گروه اکولوژی و مدیریت ذخایر آبزیان، پژوهشکده آرتمیا و آبزی پروری، دانشگاه ارومیه

نشانی اینترنتی http://fsct.modares.ac.ir/browse.php?a_code=A-10-19450-8&slc_lang=fa&sid=7
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