Abstract
ABSTRACT Effects of dietary fish oil replacement with vegetable oils on physical and sensorial qualities and shelf life of rainbow fillet were investigated. Color did not change in red muscle, while white muscle was redder (a* 0.88) in hazelnut oil-fed fish. Red muscles from fish oil-fed fish had higher lipid peroxidation in all cases, while dietary hazelnut oil decreased lipid peroxidation and increased α-tocopherol content. General acceptance by consumers did not change among treatments. Overall, fish oil replacement did not cause any remarkable inconvenience in sensory attributes, on the contrary, dietary vegetable oils, especially hazelnut oil, increased oxidative stability during storage.
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