Comparison of Fatty Acids, Lipid Quality Index and Amino Acid Profiles of Whiting (MerlangiusmerlanguseuxinusNordman, 1840) Meat and Roe During Fishing Season in Black Sea
Yazarlar (3)
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SCOPUS dergilerinde yayınlanan tam makale)
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| Dergi Adı | Ukrainian Food Journal | ||
| Dergi ISSN | 2304-974X Dergi Bilgileri (2019) | ||
| Dergi Tarandığı Indeksler | E-SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 09-2019 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-09-2019 |
| Cilt / Sayı / Sayfa | 8 / 3 / 470–486 | DOI | – |
| Makale Linki | http://nuft.edu.ua/doi/doc/ufj/2019/3/5.pdf | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Introduction. The aim of research is to determine the fatty acid and amino acid composition of the whiting meat and roe caught in different months in Black Sea.Materials and methods. The whiting (Merlangius merlangus euxinus Nordman, 1840) caught from the Sinop region of the Middle Black Sea Region. Sampling were carried out twice a month. And the whiting meat and roe were compared in view of its fatty acid (FA) and amino acid (AA) composition during fishing season in Black Sea. Results and discussion. During the six months, the length and weight of whiting used in the study varied between 14.15–16.60 cm and 24.49–29.68 g, respectively. Minimum length and weight were determined in March. Maximum crude protein values of fish meat and roes was determined in May (18.61 g/100g) and in April (16.30 g/100g), respectively. SFA’s (saturated fatty acids), MUFA’s (monounsaturated fatty acids) and PUFA’s (polyunsaturated fatty acids) of fish meat and roes had been varied during the season. The minimum and maximum EPA, DHA contents were found as 7.42–10.72, 3.39–22.67 g/100g in meat and 0.03-0.37, 3.79–4.76 g/100g in roe, respectively. The maximum and minimum n3/n6 values were found to be 14.01 in April and 4.47 in March in the fish meat, respectively. |
| Anahtar Kelimeler |
| Amino acids | DHA | EPA | Fatty acids | Fish roe | Whiting |
