Effect of the fish oil, oxidation status and of heat treatment temperature on the volatile compounds of the produced fish feeds | Health & Environmental Research Online (HERO)

Health & Environmental Research Online (HERO)

Print Feedback Export to File

This record has one attached file:

Citation
Tags

HERO ID

1456965

Reference Type

Journal Article

Title

Effect of the fish oil, oxidation status and of heat treatment temperature on the volatile compounds of the produced fish feeds

Author(s)

Grigorakis, K; Giogios, I; Vasilaki, A; Nengas, I

Year

2010

Is Peer Reviewed?

Yes

Journal

Animal Feed Science and Technology
ISSN: 0377-8401

Volume

158

Issue

1-2

Page Numbers

73-84

Language

English

DOI

10.1016/j.anifeedsci.2010.03.012

Web of Science Id

WOS:000278690100008

Abstract

This study aimed at giving information on the fish feeds' volatile compounds and factors affecting them, since no respective data are currently available in the literature. Two different fish oils, a standard fish oil (FO) and a sardine oil (SO) were subjected to forced oxidation (50 degrees C and stirring for 120 h) and their non-oxidized and oxidized forms were incorporated in four produced fish feeds, respectively. The manufactured fish feeds were subjected to three different heat treatments (85, 115 or 140 degrees C). The SO diets had higher eicosapentaenoic (EPA 20:5 omega 3) contents, higher total saturates and omega 6 fatty acids and lower total monounsaturates, omega 9 and docohexahenoic (DHA 22:6 omega 3). Both oil oxidation and heat treatment resulted in higher TBA values in manufactured feeds. The volatile compounds characterizing the fish feeds were mainly hydrocarbons, carbonyls and alcohols, but also cyclic hydrocarbons, aromatics, ketones, esters ethers, furans, terpenes and miscellaneous compounds were present in lower quantities. The FO and SO diets differed (p<0.05) to their volatile profiles. In general sardine oil (SO) resulted in a higher number of feeds volatiles. Oxidation of the incorporated fish oil was found to have a significant impact on the volatile compounds. Among the above volatile compounds, butanal 2-methyl and toluene contents were affected by the fish oxidation status, the temperature of the heat treatment as well as by the interaction of these factors. These indicate that these two volatiles can be useful indexes of the feed quality. (C) 2010 Elsevier B.V. All rights reserved.

Keywords

Fish diets; Lipid oxidation; Temperature; Fatty acids; Oxidative stability; Quality; Sardine oil