Chemical composition of cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) muscle
Yazarlar (2)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food and Nutrition Research (Q3) | ||
| Dergi ISSN | 1336-8672 Dergi Bilgileri (2012) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2012 |
| Cilt / Sayı / Sayfa | 51 / 1 / 33–39 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| The contents of the constituents in cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) were 69.3% moisture, 18.6% protein, 10.7% fat, 1.3% ash, 0.1% saccharides and 715 kJ· kg-1 energy. Main amino acids were aspartic acid and glutamic acid. High contents of essential amino acids, lysine and leucine, were detected. The fatty acid composition was 24.2% saturated (SFA), 41.0.% monounsaturated (MUFA) and 33.2% polyunsaturated fatty acids (PUFA). Palmitic acid was the primary saturated fatty acid, contributing approximately by 64% to the total SFA content. Major PUFA were linoleic acid (LA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The cholesterol content of sea bass was 42 mg· kg-1. Ascorbic acid and niacin contents were higher than other water-soluble vitamins. The major macro-and microelements were K, P, Ca and Zn, Mn, respectively. As, Hg, Cd and Pb contents were far below the amount of the maximum allowable levels. |
| Anahtar Kelimeler |
| Amino acid | Cholesterol | Composition | Fatty acid | Mineral | Sea bass | Vitamin |
