Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass - Dicentrarchus labrax) by-products

摘要

Lipid quality and fatty acid compositions of fish oils recovered from fish (Sea bass - Dicentrarchus labrax) waste silages produced with formic acid (FA) and five different LAB strains (Lactobacillus plantarum (LP), Pediococcus acidilactici (PA), Enterococcus gallinarum (EG), Lactobacillus brevis (LB) and Streptococcus spp. (ST)) were assessed to ensure for the usage for human consumption. Generally, it was observed that there were no significant differences between PUFA contents (23.27-23.64%). Peroxide (PV) (2.12 meq active O_2/per kg of oil) and TBA values (1.07 mg malonaldehyde (MA) g~(-1) oil) of fish oils from acid silage were significantly higher than those of the fermented ones (1.14-1.91 meq active O_2 kg~(-1), 0.67-0.81 mgMA g~(-1) oil, respectively). Anisidine values (AV) were determined in range of 8.04-11.14 for fermented silages and 13.08 from acid silage. The highest totox value (17.33 ± 0.88) was also detected in acid silage oil whereas fermented groups gave totox value in the range of 10.40-13.88. It can be concluded that the initial lipid quality of fermented fish waste silages was better than the initial lipid quality of acid fish waste silage. Therefore, fish oils recovered from fermented silages can be used as food additives or supplements for animal and human diets.