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WOS: 000494414700001 The quality of vacuum packed sea bass fillets treated with nanoemulsions based on commercial oils (hazelnut oil, corn oil, canola oil, soybean oil, olive oil, and sunflower oil) at 2 +/- 2 degrees C was evaluated by sensory, chemical (thiobarbituric acid reactive substances, peroxide value, total volatile basic nitrogen, and free fatty acids), and microbiological (total psychrophilic bacteria, total Enterobacteriaceae counts, total mesophilic aerobic bacteria, and total lactic acid bacteria) methods. The chemical parameters of fillets treated with the nanoemulsions presented lower values than those of the control group. Microbiological assessment correlated with sensory analyses. The use of nanoemulsions extended shelf life of fish, 4 days for canola, corn, soybean, and hazelnut oils and 2 days for olive and sunflower treatment groups. The quality of chemical, sensory, and microbiological parameters of sea bass fillets was increased with the application of oil nanoemulsions as well as their shelf life. Practical applications Nanomulsions have been paid attention since they are known as ideal carrier for the delivery of lipophilic substances because of small particle size, the ease of preparation, high bioavailability, and long-term stability. They are also proven to be self-preserving antimicrobials due to the bound water in their structure and restricted available water to microorganisms. Nanoemulsion has been shown to extend the shelf life of different species of fish by lowering the value of biochemical parameters and also inhibiting microbial growth. Turkiye Bilimsel ve Teknolojik Arastirma KurumuTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG-113O379] Turkiye Bilimsel ve Teknolojik Arastirma Kurumu, Grant/Award Number: TOVAG-113O379

The effects of oil-in-water nanoemulsions using different commercial oils on the fatty acid composition of vacuum packed sea bass (Dicentrarchus labrax) fillets stored at 2 ± 2 °C were investigated. The highest SFA content was obtained from the control (21.89%) and among treated groups sunflower (20.13%) followed by olive group (19.90%) because of oxidation at the end of storage period. The total amount of MUFA were in the range of 36–41.52% during storage period. PUFA ranged from 19.31 to 30.11% in which EPA is present from 2.07 to 4.54% and DHA ranges from 2.58 to 7.07%. Hazelnut gave the highest PUFA content (24.35%), followed by canola (24.21%) and soybean (24.15%) at the end of storage since nanoemulsion and vacuum packing prevented the lipid oxidation. Application of nanoemulsion in combination with vacuum packing maintained the PUFA content of fish, especially hazelnut, canola, and soybean groups and can be used as a preservative for fish. Practical applications: Lipid oxidation is undesirable in most foods because it causes to the development of undesirable off-flavors known as rancidity. This study indicated that both application of nanoemulsion and vacuum packing maintained the PUFA content of fish. Lipid oxidation process in fish meat may be retarded by the use of nanoemulsions which have potential as a preservative for fish oil. © 2017 Wiley Periodicals, Inc.