اثر نگهداری ضایعات قزل آلای رنگین کمان (oncorhynchus mykiss) بر ترکیب اسید های چرب، اکسایش، و ارزش تغذیه ای روغن

در این مطالعه، اثر نگهداری ضایعات فرآوری قزل آالی رنگین کمان در دمای 4 درجه سانتی گراد بر ارزش غذایی و ترکیب اسید های چرب روغن حاصل از هیدرولیز مورد بررسی قرار گرفت. اسید های چرب چند غیر اشباع )%97.39-70.43 ,pufa )و پس از آن اسید های چرب تک غیر اشباع )%90.31-05.34 ,mufa )و اشباع )%27.19-59.22 ,saf ) بیشترین میزان اسید های چرب را بخود اختصاص داده بودند. اسید چرب لینولئیک )cis6n18:2c)، واکسینیک )9n18:1c )و پالمیتیک )16:0c )نیز فراوانترین اسید های چرب روغن ضایعات بودند. شاخص هیپو/هیپرکلسترولمی )h/h )در روغن بین 23.4 الی 15.5 متغیر و بیشترین میزان مربوط به روز دوم نگهداری بوده است 

effect of storage of rainbow trout (oncorhynchus mykiss) by-products on fatty acids composition, oxidation, and nutritional properties of hydrolyzed-derived oils

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.