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

Turchini, Giovanni, Moretti, Vittorio M, Mentasti, Tiziana, Orban, Elena and Valfre, Franco 2007, Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.), Food chemistry, vol. 102, no. 4, pp. 1144-1155.


Title Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.)
Formatted title Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.)
Author(s) Turchini, Giovanni
Moretti, Vittorio M
Mentasti, Tiziana
Orban, Elena
Valfre, Franco
Journal name Food chemistry
Volume number 102
Issue number 4
Start page 1144
End page 1155
Publisher Applied Science Publishers
Place of publication London, England
Publication date 2007
ISSN 0308-8146
1873-7072
Keyword(s) linseed oil
soybean oil
aquaculture
fatty acids
flavour volatile compounds
sensory analyses
Summary 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.
Language eng
Field of Research 070204 Animal Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2006, Elsevier Ltd
Persistent URL http://hdl.handle.net/10536/DRO/DU:30007055

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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