Fish oil dietary effects on fatty acid composition and flavor of channel catfish Academic Article

abstract

• A typical channel catfish diet was supplemented with 0, 1.5, and 3% menhaden oil. Fillets were subjected to lipid, fatty acid, and TBA analyses. After 6 mo storage at 18C, fillets were again analyzed for TBA value and flavor panel profile. Fillets from catfish fed diets with 1.5 and 3% supplemental fish oil had elevated levels of n3 fatty acids (P<0.05). TBA number and offflavor attributes were not affected by treatments. Menhaden oil supplementation up to 3% enhanced the content of n3 fatty acids in channel catfish fillets without adversely affecting flavor attributes or storage quality. Copyright 1995, Wiley Blackwell. All rights reserved

authors

• Gatlin, Delbert

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Morris, C. A., Haynes, K. C., Keeton, J. T., & Gatlin, D. M.

citation count

• 38

complete list of authors

• Morris, CA||Haynes, KC||Keeton, JT||Gatlin, DM

publication date

• November 1995

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Catfish
• Diet Supplementation
• Fatty Acid
• Fish Oil
• Unsaturated Fats

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1995.tb04561.x

start page

• 1225

end page

• 1227

volume

• 60

issue

• 6

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1995.tb04561.x