Comparison of Protein Lipid and Fatty Acids Composition of Anchovy Engraulis encrasicolus L 1758 During the Commercial Catching Season
Yazarlar (2)
Prof. Dr. Yalçın KAYA Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Muscle Foods (Q3) | ||
| Dergi ISSN | 1046-0756 Dergi Bilgileri (2010) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 07-2010 |
| Cilt / Sayı / Sayfa | 21 / 3 / 474–483 | DOI | 10.1111/j.1745-4573.2009.00196.x |
| Makale Linki | https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4573.2009.00196.x | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| ABSTRACT In this research were investigated protein, lipid and fatty acids contents of commercially important anchovy (Engraulis encrasicolus) during the catching season. The protein content of anchovy ranged from 17.24 to 16.94%. The lipid content of anchovy was maximum (18.57%) in November and minimum (15.57%) in January The total saturated fatty acids content were determined as 38.62, 35.20 and 33.57% in November, December and January, respectively. Palmitic acid (C16:0) was found at the highest levels among the saturated fatty acids through all commercial catch season. The monounsaturated fatty acids content ranged from 25.45 to 29.50%. Concerning the monounsaturated fatty acids, oleic acid (C18:1n‐9) constituted the larger percentage than others. Docosahexaenoic acid (DHA; C22:6n‐3) and eicosapentaenoic acid (EPA; C20:5n‐3) contents were determined as average 9.37% and 7.92 … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 27 |
| Scopus | 29 |
| Google Scholar | 51 |