Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance

Table 6

Volatile compounds (μg/kg) of fresh and refrigerated European seabass fillets.

	Propanal	Pentanal	Hexanal	Heptanal	(Z)-4-Heptenal	Octanal	Nonanal	1-Penten-3-ol	(Z)-2-Penten-1-ol	1-Octen-3-ol	2-Octanone	2-Pentylfuran
Effect of the diet on fresh fillets
FO^1	2.7	7.0	46.6	9.6	1.2	3.1	7.0	34.8	5.7	49.8^a	4.5	9.9^b
SO^1	1.7	5.4	42.8	5.4	0.7	1.9	6.4	23.2	4.6	24.3^b	3.0	13.0^ab
SAO^1	1.7	5.1	36.9	4.8	1.2	2.2	6.2	15.9	2.2	21.8^b	3.5	22.5^a
OPO^1	2.2	6.7	32.3	4.6	0.8	2.1	5.8	26.8	5.9	23.9^b	3.8	9.5^b
OPAO^1	1.9	4.1	25.6	4.4	0.8	1.3	4.7	22.6	5.0	21.2^b	4.0	11.0^b
SEM^2	0.458	1.616	9.024	1.166	0.319	0.500	1.157	4.447	1.141	4.065	0.465	2.296
pdiet^3	0.516	0.708	0.511	0.024	0.765	0.192	0.722	0.083	0.202	< 0.001	0.200	0.004
Effect of the diet on refrigerated fillets
FO^1	6.0^a	14.3	100.6	15.1	2.1	4.6	11.8	84.9^a	15.4^a	126.5^a	4.9	14.1
SO^1	3.8^ab	17.5	100.3	15.6	2.5	3.6	11.0	40.5^b	7.9^ab	64.6^b	7.0	33.1
SAO^1	3.6^ab	9.0	91.2	8.2	2.3	3.7	9.0	42.6^b	6.0^b	66.9^b	5.0	33.9
OPO^1	3.3^ab	14.8	62.0	9.8	1.7	3.2	10.1	49.9^ab	10.7^ab	60.4^b	5.3	12.2
OPAO^1	2.5^b	8.9	57.2	13.9	2.5	4.6	10.0	46.4^ab	8.8^ab	65.1^b	5.4	18.5
SEM^2	0.560	2.824	12.710	3.301	0.910	0.909	3.010	7.829	1.586	11.956	0.519	6.236
pdiet^3	0.005	0.192	0.060	0.469	0.971	0.774	0.977	0.005	0.008	0.004	0.067	0.068
Effect of the refrigeration
Fresh Fillets^4	2.1	5.6	36.8	5.8	0.9	2.1	6.0	24.6	4.7	28.2	3.8	13.2
Refrigerated Fillets^4	3.8	12.9	82.2	12.5	2.2	3.9	10.4	52.9	9.8	76.7	5.5	22.4
SEM^2	0.228	1.022	4.908	1.096	0.302	0.326	1.010	2.829	0.615	3.953	0.220	2.081
prefrigeration^5	< 0.001	< 0.001	< 0.001	< 0.001	0.006	< 0.001	0.005	< 0.001	< 0.001	< 0.001	< 0.001	0.004
Effect of the interaction between refrigeration and diet
prefrigeration x diet^5	0.108	0.437	0.559	0.595	0.941	0.622	0.989	0.112	0.141	0.179	0.050	0.364

Abbreviations: For diet abbreviations (FO, SO, SAO, OPO and OPAO) see Table 2. ¹ Mean of the different replicates for each dietary treatment (n = 5) expressed as 4-metil-2-pentanol equivalents. ² Standard error of the mean. ³p values obtained from ANOVA (n = 25) of fresh or refrigerated fillets. Values in bold were significant (p < 0.05). The differences between dietary treatments found in fresh or refrigerated fillets with Scheffé’s post hoc test were noted in the same column as a > b. ⁴ Pooled means of fresh or refrigerated fillets coming from the five dietary treatments (n = 25). ⁵p values obtained for the refrigeration (p_{refrigeration}) and the interaction between the refrigeration time and the diet (p_{refrigeration x diet}) from multifactor ANOVA (n = 50). Values in bold were significant (p < 0.05).