Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon

Ömer Alper Erdem; Başak Alkan; Mehmet Tolga Dinçer

doi:10.12714/egejfas.37.1.05

TR EN

Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon

Abstract

Brown trout is a fish species that both is caught and is cultured. This study has presented a comparison on proximate composition, fatty acids profile and lipid quality of wild- and cultured brown trout, and Atlantic salmon. Crude protein and crude oil of Atlantic salmon were found highest than wild and cultured brown trout and significantly differences (P<0.05). Although there is no significantly difference (P<0.05) between cultured brown trout and Atlantic salmon on eicosapentaenoic acid (EPA), there are significantly differences (P<0.05) between three fish samples on linoleic acid, linolenic acid and docosahexaenoic acid (DHA) values. Cultured brown trout has given lowest oleic acid (C18:1n9c) value and ƩMUFAs (Mono unsaturated fatty acids) with 28.05% and 35.43%. Atherogenic index and thrombogenic index of all groups were found low values. Although the highest value h/H was found in Atlantic salmon, the highest value of FLQ (Flesh lipid quality) was found in cultured brown trout.

Keywords

proximate composition,fatty acids,lipid quality,brown trout,Atlantic salmon

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Ömer Alper Erdem
0000-0002-1745-1751
Türkiye

Başak Alkan ^*
0000-0002-2447-5823
Türkiye

Mehmet Tolga Dinçer
0000-0003-1867-4305

Publication Date

March 15, 2020

Submission Date

May 28, 2019

Acceptance Date

September 6, 2019

Published in Issue

Year 2020 Volume: 37 Number: 1

DOI

https://doi.org/10.12714/egejfas.37.1.05

IZ

https://izlik.org/JA59HN77SJ

Cite

RIS / Bibtex

APA

Erdem, Ö. A., Alkan, B., & Dinçer, M. T. (2020). Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon. Ege Journal of Fisheries and Aquatic Sciences, 37(1), 37-41. https://doi.org/10.12714/egejfas.37.1.05

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Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon

Doğal ve kültür dere alabalığı ve Atlantik somonunun besinsel özelliklerinin karşılaştırılması

Öz

Anahtar Kelimeler

Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Uskumru, Palamut ve Levrek Balıklarının Fırında Pişirme İşlemi Sonrasında Kalan Balık Sularının Yağ Asidi İçeriğinin Belirlenmesi ve Balık Suyu Çorbası Yapımında Kullanımı

Dişi Salmo Trutta Macrostigma (Dumeril, 1858) ’nın Kas Dokusu Yağ Asidi İçeriğinin Mevsimsel Değişimi

Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying

Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage

Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods

Fatty Acid Composition of Commercial Smoked Salmon Products