Fatty Acid and Amino Acid Composition of Raw and Hot Smoked Sturgeon Huso huso L 1758
Yazarlar (3)
Yalçin Kaya University of Sinop, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Prof. Dr. Mehmet Emin ERDEM University of Sinop, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Food Sciences and Nutrition (Q2) | ||
| Dergi ISSN | 0963-7486 Dergi Bilgileri (2008) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2008 |
| Cilt / Sayı / Sayfa | 59 / 7 / 635–642 | DOI | 10.1080/09637480701585511 |
| Makale Linki | http://www.tandfonline.com/doi/full/10.1080/09637480701585511 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Changes in fatty acid and amino acid composition in hot smoked sturgeon (Huso huso, L. 1758) were studied. The sturgeon was smoked for 20 min at 30°C, followed by 90 min at 50°C and 40 min at 80°C. The palmitic acid (C16:0) and stearic acid (C18:0) increased (P<0.05) from 17.70% to 27.52% and from 7.49% to 13.63% after smoking, respectively. The oleic acid content in smoked sturgeon decreased from 28.29% to 25.93%, but no change (P>0.05) was observed in the total monounsaturated fatty acid composition of fish after smoking. Total polyunsaturated fatty acid, eicosapentaenoic acid and docosahexaenoic acid contents decreased from 21.03% to 4.93%, from 4.65% to 0.49% and from 12.41% to 0.51% in sturgeon after smoking, respectively. The total n-3 and n-6 contents and the n-3/n-6 ratio of raw and smoked sturgeon were 17.48–1.35, 3.54–3.58 and 4.94–0.38, respectively. The atherogenic index … |
| Anahtar Kelimeler |
| Amino acid | Fatty acid | Hot smoked fish | Sturgeon |
Science Direct
Fatty Acid and Amino Acid Composition of Raw and Hot Smoked Sturgeon Huso huso L 1758
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 25 |
| Scopus | 25 |
| Google Scholar | 62 |