Fatty Acid and Amino Acid Compositions of Cultured and Wild Sea Bass Dicentrarchus labrax L 1758 from Different Regions in Turkey
Yazarlar (3)
Prof. Dr. Mehmet Emin ERDEM Rize Üniversitesi, Türkiye
Prof. Dr. Birol BAKİ Sinop Üniversitesi, Türkiye
Doç. Dr. Serap Samsun Ordu Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Journal of Animal and Veterinary Advances (Q4) | ||
| Dergi ISSN | 1680-5593 Dergi Bilgileri (2009) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2009 |
| Cilt / Sayı / Sayfa | 8 / 10 / 1959–1963 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| The main aim of this research is to determinate the fatty and amino acid alternations of cultured and wild sea bass (Dicentrarchus labrax) flesh obtained from different regions of Turkey. The major fatty acids of sea bass flesh were observed to be palmitic acid (16: 0), oleic acid (18: 1ω-9), Eicosapentaenoic Acid (EPA, 20: 5ω 3) and Docosahexaenoic Acid (DHA, 22: 6ω-3). The amounts of ω-3/ω-6 ratio of sea bass flesh obtained from Mugla, Ordu, Sinop (cultured) and wild were determined as 2.66, 4.01, 1.18 and 3.43 wet weight, respectively. In addition, the major amino acids in sea bass flesh were determined to be aspartic acid, glutamic acid and lysine. Methionine, tyrosine and histidine composition of the flesh were lower than those of the other amino acids in all samples. The ratios of Essential (E)/Nonessential (NE) amino acids were observed to be 1.052 for Mugla, 0.712 for Ordu, 0.778 for Sinop and 1.329 for wild. Results showed that, the meat quality of the cultured sea bass fillets are as valuable as wild sea bass fillets. |
| Anahtar Kelimeler |
| Amino acids | Aspartic acid | Cultured and wild sea bass | Dicentrarchus labrax | Essential | Fatty acids |
