Nanoemulsion of Virgin Rapeseed and Sesame Oil improve Oxidation Stability and Sensoric acceptability of Vacuum Packed Fish Fillets

Abstract Background: Fish contains high polyunsaturated fatty acids and has good healthy biological values, so it is considered a vital ingredient in the human diet. Antioxidants play an essential role in the food industry due to their help breaking down the oxidation process. The consumer demands fresh refrigerated foods that extend shelf life without changing taste. By using oil and vacuum packaging techniques, considerable research has been conducted to preserve and extend the shelf life of Channa marulius fillets. Since rapeseed oil and sesame oil are considered good sources of antioxidants, their role in preserving and extending the shelf life of Channa marulius fillets is limited.Methods: Channa marulius fish fillets weighing 4-5 kg each were obtained from the market. The fillets were washed and divided into 5 groups using different concentrations of sesame oil (S.O) and rapeseed oil (R.O) nanoemulsion i.e., Control (C) without treatment, T1 (S.O 20%), T2 (S.O 25%), T3 (R.O 20%) and T4 (R.O 25%). The fillets were soaked in nanoemulsion for 30 minutes and packed with a vacuum packing machine before storing at -40 oC. After an interval of 0, 4, 7, and 15 days the oxidative stability, antioxidant activity and sensory evaluation determined of each treatment were determined. Result: Compared with the control group, the free fatty acid (FFA) levels and peroxide values (PV) values were lower in the treated groups. Lipid oxidation increased over time in the control group due to lipid oxidation. Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of the fillets decreased due to the nanoemulsion. Oxidative stability fluctuated and increased with storage time because of more fatty acid hydrolysis. The reduction was noted in the antioxidant property because it hampered the oxidation stability. Channa marulius' sensory evaluation revealed that nanoemulsion and vacuum packaging had a higher sensory score than the control group. Conclusion: The role of rapeseed and sesame oil as natural antioxidants was investigated to preserve and extend the shelf life of Channa marulius fillets. The use of nanoemulsions by using sesame oil and rapeseed oil reduced the oxidation stability and enhance the antioxidant activity of Channa marulius fillets. Among the oils, it can be concluded that sesame oil can be recommended for nanoemulsion as a good preservative for fish fillets.