Effect of Feedstuff Oil Supplementation on Flavor Compounds of Tilapia

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  • Miyasaki Taiko
    Department of Food Science and Technology, National Fisheries University
  • Kitamura Yoshito
    Department of Food Science and Technology, National Fisheries University

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  • 飼料脂質がティラピア香気成分に及ぼす影響
  • シリョウ シシツ ガ ティラピア コウキ セイブン ニ オヨボス エイキョウ

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Abstract

Effect of feedstuff oil supplementation on flavor compounds in Nile tilapia Oreochromis niloticus body was investigated. Tilapia (20 g average body weight) were fed on the diet supplemented with only feed oil (F diet) or soybean oil (S diet) for 17 days. Flavor compounds in the muscle (with skin and without scale), viscera (with gill and heart) and diets were analyzed using a gas chromatography mass spectrometer with headspace solid-phase micro-extraction. F diet group exceeded S diet group in kinds and amounts of flavor compounds detected in the muscle and viscera. Muscle and viscera of F diet group smelled unpleasant. These findings were reflected the abundant flavor compounds (lipid oxidatives) in the F diet, such as 1-heptanol, 5-methyl-1,3,6-heptatriene, 1-octene-3-ol, 2-ethyl-1-hexanol, 1-octanol, nonanal, 1-decanol and tridecane. In contrast with F diet group, only 1-octene-3-ol and 5-methyl-1,3,6-heptatriene which were not detected in the S diet, were detected from the S diet group fish. Fresh fish flavor of the S diet group muscle was considered to be largely composed of these two compounds. Elimination of lipid oxidatives from feed oil may be important to avoid oily flavored fish.

Journal

  • Aquaculture Science

    Aquaculture Science 60 (3), 307-312, 2012

    Japanese Society for Aquaculture Science

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