The effects of storage on quality and nutritional aspects of farmed and wild sea bass (Dicentrachus labrax) muscle: In vitro oils digestibility evaluation

Abstract

Nowadays, public awareness is in increase for the healthy and nutritive products especially fisheries products, which are commonly consumed by people as food or as oil fish supplement for therapeutic purpose. We provide new fish oil product results to assist industry in Tunisia and Mediterranean countries and, ultimately, consumers in understanding the high product quality. The present study deals with the changes of nutritional quality and properties of wild and farmed sea bass oil during storage at −20°C for 45days. Fatty acid (FA) composition, total volatile basic nitrogen, lipid damage indices and organoleptic characteristics of fish oil were determined. Regarding their nutritional quality, farmed sea bass was found to have a higher content of polyunsaturated FA and lower of saturated and MUFA. Among PUFAs, n-3 FA were predominant in wild species, whereas n-6 FA were more abundant in cultured one. Over storage, Peroxide and TVB-N values increases, however, PUFAs and lipid damage values were slightly reduced in both species after 45days of freezing. Therefore, it can be recommended to store sea bass products at −20°C to gain longer storage life. The lipid health indexes and the predominance of PUFAs acids in both studied fish could meet people’s needs. Interestingly, a higher stability of polyene index and carotenoids were observed during the storage at −20°C, which allows higher oils stability. In vitro digestion model revealed that sea bass oil was considerably hydrolyzed by pancreatic lipase suggesting this emulsion system as an excellent promise in delivering bioactive lipids into functional foods, which led to the increased consumer demand for n-3 FA oils.