Albendea Paula, Tres Alba, Rafecas Magdalena, Vichi Stefania, Sala Roser, Guardiola Francesc
Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain.
Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain.
Aquac Nutr. 2023 Jan 6;2023:6415693. doi: 10.1155/2023/6415693. eCollection 2023.
Acid oils (AO) are fat by-products of edible oil refining with a high energetic value, being an interesting option for a more sustainable aquaculture nutrition. This study was conducted to evaluate the effects of the partial replacement of fish oil (FO) in diets by two AO instead of crude vegetable oils on the lipid composition, lipid oxidation and quality of fresh European seabass fillets, and after their commercial refrigerated storage for 6 days. Fish were fed with five different diets, the added fat being FO (100%) or a blend of FO (25%) and another fat (75%): crude soybean oil (SO), soybean-sunflower acid oil (SAO), crude olive pomace oil (OPO), or olive pomace acid oil (OPAO). Fresh and refrigerated fillets were assessed for fatty acid profile, tocopherol (T) and tocotrienol (T3) composition, lipid oxidative stability, 2-thiobarbituric acid (TBA) value, volatile compound content, color, and sensory acceptance. Refrigerated storage did not affect T + T3 total content but increased secondary oxidation products (TBA values and volatile compound contents) in fillets from all diets. The FO substitution decreased EPA and DHA and increased T and T3 in fish fillets, but the recommended human daily intake of EPA plus DHA could still be covered with 100 g of fish fillets. Both a higher oxidative stability and a lower TBA value were found in SO, SAO, OPO, or OPAO fillets, obtaining the greatest oxidative stability in OPO and OPAO fillets. Sensory acceptance was not affected by the diet or the refrigerated storage, while the differences found in color parameters would not be perceived by the human eye. According to the oxidative stability and acceptability of flesh, SAO and OPAO are adequate replacements of FO as energy source in European seabass diets, which implies that these by-products can be upcycled, improving the environmental and economical sustainability of aquaculture production.
酸油（AO）是食用油精炼过程中产生的脂肪副产品，具有较高的能量价值，是更可持续的水产养殖营养的一个有趣选择。本研究旨在评估用两种酸油替代日粮中的鱼油（FO）而非粗植物油对新鲜欧洲鲈鱼鱼片的脂质组成、脂质氧化和品质的影响，以及在商业冷藏储存6天后的影响。给鱼投喂五种不同的日粮，添加的脂肪为FO（100%）或FO（25%）与另一种脂肪（75%）的混合物：粗大豆油（SO）、大豆 - 向日葵酸油（SAO）、粗橄榄果渣油（OPO）或橄榄果渣酸油（OPAO）。对新鲜和冷藏的鱼片进行脂肪酸谱、生育酚（T）和生育三烯酚（T3）组成、脂质氧化稳定性、2 - 硫代巴比妥酸（TBA）值、挥发性化合物含量、颜色和感官接受度评估。冷藏储存不影响T + T3总含量，但会增加所有日粮鱼片的二次氧化产物（TBA值和挥发性化合物含量）。用FO替代会降低鱼片中的二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）含量，并增加生育酚和生育三烯酚含量，但仍可通过100克鱼片满足人类每日推荐的EPA加DHA摄入量。在SO、SAO、OPO或OPAO鱼片组中发现了更高的氧化稳定性和更低的TBA值，其中OPO和OPAO鱼片组的氧化稳定性最高。感官接受度不受日粮或冷藏储存的影响，而颜色参数的差异肉眼无法察觉。根据鱼肉的氧化稳定性和可接受性，SAO和OPAO可作为欧洲鲈鱼日粮中FO的合适能量来源替代品，这意味着这些副产品可以升级利用，提高水产养殖生产的环境和经济可持续性。
