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, doi: 10.1016/j.foodchem.2006.07.003. Attached Files Name Description MIMEType Size Downloads 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 orcid.org/0000-0003-0694-4283 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 Elsevier 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 DOI 10.1016/j.foodchem.2006.07.003 Field of Research 070204 Animal Nutrition Socio Economic Objective 970107 Expanding Knowledge in the Agricultural and Veterinary Sciences 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 Collections: Faculty of Science, Engineering and Built Environment School of Life and Environmental Sciences Related Links Link Description Connect to published version (restricted access) Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Mon, 16 Jun 2014, 08:20:14 EST Mon, 09 Feb 2015, 14:27:48 EST Filtered Full Citation counts:   Cited 75 times in TR Web of Science Cited 91 times in Scopus Search Google Scholar Access Statistics: 1341 Abstract Views, 0 File Downloads  -  Detailed Statistics Created: Mon, 29 Sep 2008, 08:47:46 EST