In this study the effects of nisin used at different concentrations (0.2%, 0.4% and 0.8% w/v) on the fatty acids profile of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during the 18 day of cold storage period. As a result of the fatty acid analysis throughout storage high concentration saturated fatty acids (SFA) were determined as myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0) and high concentrations of monounsaturated fatty acids (MUFA) were determined as palmitoleic acid (C16:1), oleic acid (C18:1n9), waxenic acid (C18:1n7), eicozenoic acid (C20:1n9). Polyunsaturated fatty acids (PUFA) which were determined at high concentration were linoleic acid (C18:2n6), linolenic acid (C18:3n3), eicosapentaenoic acid (EPA, C20:5n3) and decosahexaenoic acid (DHA, C22:6n3). At the end of the storage period, saturated fatty acid levels in the control and nisin treatment groups increased and monounsaturated and polyunsaturated fatty acid levels generally decreased. This is thought to be related to the transformation of especially unsaturated fatty acids to peroxides and aldehydes, ketones and alcohols as a result of auto-oxidation reactions. In the present study, lowest polyunsaturated fatty acid levels were found in the control group on the last day of the storage period. Among treatment groups, 0.8% nisin group gave the highest PUFA content. It was thought that the application of nisin delay the auto-oxidation reactions of unsaturated fatty acids. It was thought that the type of oil used to prepare nanoemulsions can have a positive effect on fatty acid compositions. As a result, it is thought that the nisin depending on the dose used can have a positive effect on fatty acid compositions of seabass fillets.
Incorporation of dietary fatty acid in European sea bass (Dicentrarchus labrax) — A methodological approach evidencing losses of highly unsaturated fatty acids
