Research Article
Year 2023,
Volume: 29 Issue: 3, 833 - 841, 25.09.2023
Abstract
References
- Abiona O O, Awojide S H, Anifowose A J, Adegunwa A O,Agbaje W B & Tayo A S (2021). Quality characteristics of extracted oil from the head and gills of Catfish and Titus fish. Bulletin of the National Research Centre, 45(1). https://doi.org/10.1186/s42269-021-00557-3
- Abrami G, Natiello F, Bronzi P, McKenzie D, Bolis L & Agradi E (1992). A comparison of highly unsaturated fatty acid levels in wild and farmed eels (Anguilla Anguilla). Comparative Biochemistry and Physiology Part B: Comparative Biochemistry 101(1–2), 79–81. https://doi.org/10.1016/0305-0491(92)90161-J
- Bayrakli B (2021). Monthly Variations in Proximate Composition Fatty Acid Quality and Amino Acid Score of Warty Crab, Eriphia verrucosa (Forsskal 1775) from the Southern Coast of Black Sea, Turkey. Pakistan Journal of Zoology, 53(5), 1729–1741. https://doi.org/10.17582/journal.pjz/20210318090304
- Bayrakli B & Duyar H A (2021). Effect of Freshness on Fish Meal Quality; Anchovy Meal. Journal of Anatolian Environmental and Animal Sciences. https://doi.org/10.35229/jaes.824885
- Bayrakli B, Özdemir S & Duyar H A (2019). A Study on Fishing and Fish Meal-oil Processing Technology of Anchovy (Engraulis encrasicolus) and European Sprat (Sprattus sprattus) in the Black Sea. Menba Journal of Fisheries Faculty 5(2) 9–16.
- Bayraklı B & Duyar H A (2019a). Nutritional Composition of Fishmeal Obtained from Different Raw Materials in the Black Sea. Journal of Anatolian Environmental and Animal Sciences, 4(3), 545–550. https://doi.org/10.35229/jaes.636806
- Bayraklı B & Duyar H A (2019b). The Effect of Raw Material Freshness on Fish Oil Quality Produced in Fish Meal & Oil Plant. Journal of Anatolian Environmental and Animal Sciences, 4(3), 473–479. https://doi.org/10.35229/jaes.636002
- Bayraklı B & Duyar H A (2021). The Effect On Fishmeal Element Quality Of Different Processing Methods: Evaporator System. Marine Science and Technology Bulletin, 10, 251–257. https://doi.org/10.33714/masteb.922865
- Brelaz K C B T R, Cruz F G G, Brasil R J M, Silva A F, Rufino J P F, Costa V R & Viana Filho G B (2019). Fish waste oil in laying hens* Diets. Revista Brasileira de Ciencia Avicola, 21(4). https://doi.org/10.1590/1806-9061-2019-1069
- Caglak E & Karsli B (2017). Investigations on mineral content in warty crab Eriphia verrucosa (Forskal 1775) from the Rize Coast of Black Sea, Turkey. Indian Journal of Fisheries, 64(4), 80–86. https://doi.org/10.21077/ijf.2017.64.4.55342-11
- Crexi V T, Monte M L, Soares L A, de S & Pinto L A A (2010). Production and refinement of oil from carp (Cyprinus carpio) viscera. Food Chemistry, 119(3), 945–950. https://doi.org/10.1016/j.foodchem.2009.07.050
- Cutrignelli M I, Calabrò S, Bovera F, Tudisco R D, Urso S, Marchiello M, Piccolo V & Infascelli F (2008). Effects of two protein sources and energy level of diet on the performance of young Marchigiana bulls. 2. Meat quality. Italian Journal of Animal Science, 7(3), 271–285. https://doi.org/10.4081/ijas.2008.271
- Fiori L, Solana M, Tosi P, Manfrini M, Strim C & Guella G (2012). Lipid profiles of oil from trout (Oncorhynchus mykiss) heads spines and viscera: Trout by-products as a possible source of omega-3 lipids? Food Chemistry, 134(2), 1088–1095. https://doi.org/10.1016/j.foodchem.2012.03.022
- Ghaly A E, Ramakrishnan V V, Brooks M S, Budge S M & Dave D (2013). Fish processing wastes as a potential source of proteins, amino acids and oils: A critical review. Journal of Microbial and Biochemical Technology, 5(4), 107–129. https://doi.org/10.4172/1948-5948.1000110
- IUPAC (1994). Protocol for the design, conduct and ınterpretation of collaborative studies. (William Horwitz (ed.)). Interdivisional Working Party on Harmonisation of Quality Assurance Schemes for Analytical Laboratories, International Union of Pure and Applied Chemistry.
- Karsli B (2021). Comparative analysis of the fatty acid composition of commercially available fish oil supplements in Turkey: Public health risks and benefits. Journal of Food Composition and Analysis, 103, 104105. https://doi.org/10.1016/J.JFCA.2021.104105
- Khoddami A (2012). Quality and fatty acid profile of the oil extracted from fish waste (head, intestine and liver) (Euthynnus affinis). African Journal of Biotechnology, 11(7). https://doi.org/10.5897/ajb10.1699
- Korkmaz K & Tokur B (2020). Effect of different time and temperature on fatty acid composition of trout waste hydrolized by Alkali Protease enzyme. Turkish Journal of Maritime and Marine Sciences, 6(2), 239–251.
- Logue J A, de Vries A L, Fodor E & Cossins A R (2000). Lipid compositional correlates of temperature-adaptive interspecific differences in membrane physical structure. Journal of Experimental Biology, 203(14), 2105–2115. https://doi.org/10.1242/jeb.203.14.2105
- Lubis Z & Buckle K A (2007). Rancidity and lipid oxidation of dried-salted sardines. International Journal of Food Science & Technology, 25(3), 295–303. https://doi.org/10.1111/j.1365-2621.1990.tb01085.x
- Nascimento V L V, do Bermúdez V M S ,Oliveira A L L, de Kleinberg M N, Ribeiro R de T M, Abreu R F A de & Carioca J O B (2015). Characterization of a hydrolyzed oil obtained from fish waste for nutraceutical application. Food Science and Technology (Campinas), 35(2), 321–325. https://doi.org/10.1590/1678-457x.6583
- Ouraji H, Shabanpour B, Kenari A A, Shabani A, Nezami S, Sudagar M & Faghani S (2009). Total lipid fatty acid composition and lipid oxidation of Indian white shrimp ( Fenneropenaeus indicus ) fed diets containing different lipid sources. Journal of the Science of Food and Agriculture, 89(6), 993–997. https://doi.org/10.1002/jsfa.3545
- Oz M & Dikel S (2015). Comparison of Body Compositions and Fatty Acid Profiles of Farmed and Wild Rainbow Trout (Oncorhynchus mykiss). Food Science and Technology 3(4), 56–60. https://doi.org/10.13189/fst.2015.030402
- Ozogul Y, Aydin M, Durmus M, Karadurmus U, Öz M, Yuvka I, Uçar Y, Ayas D, Kuley E & Kösger A (2013). The Effects of Season and Gender on the Proximate and Fatty Acid Profile of Male and Female Warty Crab ( Eriphia Verrucosa ) From Black Sea. 78(1), 2013.
- Pateiro M, Munekata P E S, Wang M, Barba F J, Berm R & Lorenzo J M (2020). 10.3390@Md18020101.Pdf. Marine Drugs 18(101), 1–18.
- Ramirez A (2007). Salmon by-product proteins. FAO Fisheries Circular No.1027.FIIU/C1027, ISSN 0429-9329., 30.
- Simopoulos A (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56(8), 365–379. https://doi.org/10.1016/S0753-3322(02)00253-6
- Simopoulos A P, Leaf A & Salem N (2000). Workshop statement on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. Prostaglandins Leukotrienes and Essential Fatty Acids, 63(3), 119–121. https://doi.org/10.1054/plef.2000.0176
- TUIK (2021). Fishery Statistics.Turkish Statistical Institute.
- Ulbricht T L V & Southgate D A T (1991). Coronary heart disease: seven dietary factors. The Lancet, 338(8773), 985–992. https://doi.org/10.1016/0140-6736(91)91846-M
- Xiurong S, Taiwu L, Fen O & Ping L (1996). Study on the nutritive compositions of Portunus trituberculatus. [Ying Yang Xue Bao] Acta Nutrimenta Sinica 18(3), 342–346.
- Zhong Y, Madhujith T, Mahfouz N & Shahidi F (2007). Compositional characteristics of muscle and visceral oil from steelhead trout and their oxidative stability. Food Chemistry, 104(2), 602–608. https://doi.org/10.1016/j.foodchem.2006.12.036
Fatty Acid Profiles of Fish Oil Derived by Different Techniques from By-products of Cultured Black Sea Salmon, Oncorhynchus mykiss
Abstract
The fatty acid profiles of fish oil extracted from by-products of cultured Black Sea salmon, Oncorhynchus mykiss, using conventional (CFO) and dry freezing oil (DFO) techniques were investigated. In the CFO and DFO groups, MUFA+PUFA comprised 74.00% and 72.68% of total fatty acids, respectively. The highest PUFA was linoleic acid (CFO = 14.22%, DFO = 13.15%). Docosahexaenoic acid (DHA, C22:6n3) was the second most concentrated fatty acid for PUFA in the CFO (8.12%) and DFO (8.02%) groups, followed by eicosapentaenoic acid (EPA, C20:5n3) (CFO = 4.39%, DFO = 2.87%). Similarly, the difference between groups in omega-3 was statistically significant (P<0.05) and the CFO ratio was higher in the DFO. The PI, AI, TI, h/H, and UI percentages in the CFO group were 0.99, 0.37, 0.26, 2.98, and 1.73, respectively, while in the DFO group they were 0.80, 0.35, 0.31, 2.83, and 1.61, respectively. It was concluded that the oils obtained from Black Sea salmon by-products were rich in omega-3 fatty acids and had good lipid quality indexes.
References
- Abiona O O, Awojide S H, Anifowose A J, Adegunwa A O,Agbaje W B & Tayo A S (2021). Quality characteristics of extracted oil from the head and gills of Catfish and Titus fish. Bulletin of the National Research Centre, 45(1). https://doi.org/10.1186/s42269-021-00557-3
- Abrami G, Natiello F, Bronzi P, McKenzie D, Bolis L & Agradi E (1992). A comparison of highly unsaturated fatty acid levels in wild and farmed eels (Anguilla Anguilla). Comparative Biochemistry and Physiology Part B: Comparative Biochemistry 101(1–2), 79–81. https://doi.org/10.1016/0305-0491(92)90161-J
- Bayrakli B (2021). Monthly Variations in Proximate Composition Fatty Acid Quality and Amino Acid Score of Warty Crab, Eriphia verrucosa (Forsskal 1775) from the Southern Coast of Black Sea, Turkey. Pakistan Journal of Zoology, 53(5), 1729–1741. https://doi.org/10.17582/journal.pjz/20210318090304
- Bayrakli B & Duyar H A (2021). Effect of Freshness on Fish Meal Quality; Anchovy Meal. Journal of Anatolian Environmental and Animal Sciences. https://doi.org/10.35229/jaes.824885
- Bayrakli B, Özdemir S & Duyar H A (2019). A Study on Fishing and Fish Meal-oil Processing Technology of Anchovy (Engraulis encrasicolus) and European Sprat (Sprattus sprattus) in the Black Sea. Menba Journal of Fisheries Faculty 5(2) 9–16.
- Bayraklı B & Duyar H A (2019a). Nutritional Composition of Fishmeal Obtained from Different Raw Materials in the Black Sea. Journal of Anatolian Environmental and Animal Sciences, 4(3), 545–550. https://doi.org/10.35229/jaes.636806
- Bayraklı B & Duyar H A (2019b). The Effect of Raw Material Freshness on Fish Oil Quality Produced in Fish Meal & Oil Plant. Journal of Anatolian Environmental and Animal Sciences, 4(3), 473–479. https://doi.org/10.35229/jaes.636002
- Bayraklı B & Duyar H A (2021). The Effect On Fishmeal Element Quality Of Different Processing Methods: Evaporator System. Marine Science and Technology Bulletin, 10, 251–257. https://doi.org/10.33714/masteb.922865
- Brelaz K C B T R, Cruz F G G, Brasil R J M, Silva A F, Rufino J P F, Costa V R & Viana Filho G B (2019). Fish waste oil in laying hens* Diets. Revista Brasileira de Ciencia Avicola, 21(4). https://doi.org/10.1590/1806-9061-2019-1069
- Caglak E & Karsli B (2017). Investigations on mineral content in warty crab Eriphia verrucosa (Forskal 1775) from the Rize Coast of Black Sea, Turkey. Indian Journal of Fisheries, 64(4), 80–86. https://doi.org/10.21077/ijf.2017.64.4.55342-11
- Crexi V T, Monte M L, Soares L A, de S & Pinto L A A (2010). Production and refinement of oil from carp (Cyprinus carpio) viscera. Food Chemistry, 119(3), 945–950. https://doi.org/10.1016/j.foodchem.2009.07.050
- Cutrignelli M I, Calabrò S, Bovera F, Tudisco R D, Urso S, Marchiello M, Piccolo V & Infascelli F (2008). Effects of two protein sources and energy level of diet on the performance of young Marchigiana bulls. 2. Meat quality. Italian Journal of Animal Science, 7(3), 271–285. https://doi.org/10.4081/ijas.2008.271
- Fiori L, Solana M, Tosi P, Manfrini M, Strim C & Guella G (2012). Lipid profiles of oil from trout (Oncorhynchus mykiss) heads spines and viscera: Trout by-products as a possible source of omega-3 lipids? Food Chemistry, 134(2), 1088–1095. https://doi.org/10.1016/j.foodchem.2012.03.022
- Ghaly A E, Ramakrishnan V V, Brooks M S, Budge S M & Dave D (2013). Fish processing wastes as a potential source of proteins, amino acids and oils: A critical review. Journal of Microbial and Biochemical Technology, 5(4), 107–129. https://doi.org/10.4172/1948-5948.1000110
- IUPAC (1994). Protocol for the design, conduct and ınterpretation of collaborative studies. (William Horwitz (ed.)). Interdivisional Working Party on Harmonisation of Quality Assurance Schemes for Analytical Laboratories, International Union of Pure and Applied Chemistry.
- Karsli B (2021). Comparative analysis of the fatty acid composition of commercially available fish oil supplements in Turkey: Public health risks and benefits. Journal of Food Composition and Analysis, 103, 104105. https://doi.org/10.1016/J.JFCA.2021.104105
- Khoddami A (2012). Quality and fatty acid profile of the oil extracted from fish waste (head, intestine and liver) (Euthynnus affinis). African Journal of Biotechnology, 11(7). https://doi.org/10.5897/ajb10.1699
- Korkmaz K & Tokur B (2020). Effect of different time and temperature on fatty acid composition of trout waste hydrolized by Alkali Protease enzyme. Turkish Journal of Maritime and Marine Sciences, 6(2), 239–251.
- Logue J A, de Vries A L, Fodor E & Cossins A R (2000). Lipid compositional correlates of temperature-adaptive interspecific differences in membrane physical structure. Journal of Experimental Biology, 203(14), 2105–2115. https://doi.org/10.1242/jeb.203.14.2105
- Lubis Z & Buckle K A (2007). Rancidity and lipid oxidation of dried-salted sardines. International Journal of Food Science & Technology, 25(3), 295–303. https://doi.org/10.1111/j.1365-2621.1990.tb01085.x
- Nascimento V L V, do Bermúdez V M S ,Oliveira A L L, de Kleinberg M N, Ribeiro R de T M, Abreu R F A de & Carioca J O B (2015). Characterization of a hydrolyzed oil obtained from fish waste for nutraceutical application. Food Science and Technology (Campinas), 35(2), 321–325. https://doi.org/10.1590/1678-457x.6583
- Ouraji H, Shabanpour B, Kenari A A, Shabani A, Nezami S, Sudagar M & Faghani S (2009). Total lipid fatty acid composition and lipid oxidation of Indian white shrimp ( Fenneropenaeus indicus ) fed diets containing different lipid sources. Journal of the Science of Food and Agriculture, 89(6), 993–997. https://doi.org/10.1002/jsfa.3545
- Oz M & Dikel S (2015). Comparison of Body Compositions and Fatty Acid Profiles of Farmed and Wild Rainbow Trout (Oncorhynchus mykiss). Food Science and Technology 3(4), 56–60. https://doi.org/10.13189/fst.2015.030402
- Ozogul Y, Aydin M, Durmus M, Karadurmus U, Öz M, Yuvka I, Uçar Y, Ayas D, Kuley E & Kösger A (2013). The Effects of Season and Gender on the Proximate and Fatty Acid Profile of Male and Female Warty Crab ( Eriphia Verrucosa ) From Black Sea. 78(1), 2013.
- Pateiro M, Munekata P E S, Wang M, Barba F J, Berm R & Lorenzo J M (2020). 10.3390@Md18020101.Pdf. Marine Drugs 18(101), 1–18.
- Ramirez A (2007). Salmon by-product proteins. FAO Fisheries Circular No.1027.FIIU/C1027, ISSN 0429-9329., 30.
- Simopoulos A (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56(8), 365–379. https://doi.org/10.1016/S0753-3322(02)00253-6
- Simopoulos A P, Leaf A & Salem N (2000). Workshop statement on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. Prostaglandins Leukotrienes and Essential Fatty Acids, 63(3), 119–121. https://doi.org/10.1054/plef.2000.0176
- TUIK (2021). Fishery Statistics.Turkish Statistical Institute.
- Ulbricht T L V & Southgate D A T (1991). Coronary heart disease: seven dietary factors. The Lancet, 338(8773), 985–992. https://doi.org/10.1016/0140-6736(91)91846-M
- Xiurong S, Taiwu L, Fen O & Ping L (1996). Study on the nutritive compositions of Portunus trituberculatus. [Ying Yang Xue Bao] Acta Nutrimenta Sinica 18(3), 342–346.
- Zhong Y, Madhujith T, Mahfouz N & Shahidi F (2007). Compositional characteristics of muscle and visceral oil from steelhead trout and their oxidative stability. Food Chemistry, 104(2), 602–608. https://doi.org/10.1016/j.foodchem.2006.12.036
There are 32 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Engineering |
| Journal Section | Makaleler |
| Authors | |
| Early Pub Date | May 24, 2023 |
| Publication Date | September 25, 2023 |
| Submission Date | October 10, 2022 |
| Acceptance Date | February 3, 2023 |
| Published in Issue | Year 2023 Volume: 29 Issue: 3 |
Cited By
Utilization of Fish By-Products for Sustainable Aquaculture: Nutritional Analysis of Fishmeal derived from the By-Products of Oncorhynchus mykiss
Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi
https://doi.org/10.58626/menba.1360875
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