Ege Journal of Fisheries and Aquatic Sciences
Research Article
PDF BibTex RIS Cite

Doğal ve kültür dere alabalığı ve Atlantik somonunun besinsel özelliklerinin karşılaştırılması

Year 2020, Volume: 37 Issue: 1, 37 - 41, 15.03.2020

Ömer Alper ERDEM Başak ALKAN Mehmet Tolga DİNÇER

https://doi.org/10.12714/egejfas.37.1.05
Cited By: 5

Abstract


Dere alabalığı hem avlanan hem de yetiştiriciliği yapılan bir balık türüdür. Bu çalışmada, doğal ve kültür dere alabalığı ve Atlantik somonunun temel besinsel kompozisyonları, yağ ve yağ asitleri arasındaki farklılıklar araştırılmıştır. Ham protein ve ham yağ verileri açısından Atlantik somununda daha yüksek ve istatistiki farklılık veren değerler bulunmuştur (P<0.05). Kültür dere alabalığı en düşük oleik asit (C18:1n9c) ve ƩTDYA değerini % 28.05ve % 35.43 ile vermiştir. Eikopentaenoikasit (EPA) açısından kültür dere alabalığı ve Atlantik somonarasında istatistiksel fark (P<0.05) bulunmazken, linoleik asit, linolenik asit ve dokasahekzaeoik asit (DHA) değerleri açısından üç balık örneğinde istatistiksel farklılıklar tespit edilmiştir (P<0.05). Aterojenik indeksve trombojenik indeks değerleri tüm gruplarda düşük olarak tespit edilmiştir. Her ne kadar en yüksek h/H değeri Atlantik somonda tespit edilmiş bile olsa en yüksek ELK (Et Lipit Kalite) değeri kültür dere alabalığında tespit edilmiştir (P<0.05).  



Keywords

yaklaşık kompozisyon, yağ asitleri, lipit kalitesi, dere alabalığı, Atlantik somon

References

  • 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). ComparativeBiochemistryand Physiology, 101B (1/2), 79–81. DOI: 10.1016/0305-0491(92)90161-J
  • Antão-Geraldes, A.M., Hungulo, S.R., Pereira, E., Teixeira, A., Teixeira, A. & Rodrigues, S. (2018). Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss). Ciência Rural, 48(9). DOI: 10.1590/0103-8478cr20180190
  • AOAC, (1984). Association of Official Analytical Chemists, 14th ed., Washington, DC, U.S.A., Method 935.47.
  • AOAC, (1995). Association of Official Analytical Chemists International, 16th ed., Gaithersburg, MD, sec. 33.2.11, Method 991.20.
  • Atwater, W.O. & Bryant, A.P. (1900). The availability and fuel values of food materials. Connecticut (Storrs) Agricultural Experiment Station 12th Annual Report, 1899.
  • Barylo, Y.O. & Loboiko, Y.V. (2018). The comparison of qualitative composition of the muscle tissue of brown trout, rainbow trout and brook trout. The Animal Biology, 20(1), 16-22. DOI: 10.15407/animbiol20.01.016
  • Bastías, J.M., Balladares, P, Acuña, S., Quevedo, R. & Muñoz, O. (2017). Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurusmurphyi) fillets. PLOS ONE,12(7). DOI: 10.1371/journal.pone.0180993
  • Bligh, E.G. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistry and Physiology37(8), 911-917.
  • Cano-Estrada, A., Castañeda-Ovando, A., Ramírez-Godinez, J. & Contreras-López, E. (2018). Proximate and fatty acid composition in raw and cooked muscle tissue of farmed rainbow trout (Oncorhynchus mykiss) fed with commercial fishmeal. Journal of Food Processing and Preservation,42(8). DOI: 10.1111/jfpp.13674
  • Dadras, S. (2013). Composition and morphology of Atlantic salmon (Salmo salar L.) as affected by dietary oil.Master thesis,Norwegian University ofLife Sciences.
  • Dal Bosco, A., Mugnai, C., Roscini, V. & Castellini, C. (2013). Fillet Fatty Acid Composition, Estimated Indexesof Lipid Metabolismand Oxidative Statusof Wildand Farmed Brown Trout (Salmo trutta L.). Italian Journal of Food Science, 25(1), 83-89.
  • Erdem, M.E. (2006). Doğu Karadeniz bölgesinde doğadan avlanan ve yetiştiriciliği yapılan dere alabalığının (Salmo trutta forma fario Linneaus, 1758) et kalitesinin belirlenmesi üzerine bir araştırma. Doktora tezi, Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Samsun.
  • Fallah, A.A., SiavashSaei-Dehkordi, S. & Nematollahi, A. (2011). Comparative assessment of proximate composition, physicochemical parameters, fatty acid profile and mineral content in farmed and wild rainbow trout (Oncorhynchus mykiss). International Journal of Food Science & Technology, 46(4), 767-773. DOI: 10.1111/j.1365-2621.2011.02554.x
  • FAO (2019). FAO/WHO Expert Committee on Food Additives. Salmo salar (Linnaeus, 1758) (accessed 10.08.2019) http://www.fao.org/fishery/culturedspecies/Salmo_salar/en
  • Holland, B., Brown, J. & Buss, D.H. (1993). Ministry of Agriculture; Fisheries and Food. Fish and Fish Products: Third supplement to the fifth edition of McCance and Widdowson's, The composition of foods. DOI: 10.1039/9781849732611-FP001
  • Ichihara, K., Shibahara, A., Yamamoto, K. & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31(5), 535-539. DOI: 10.1007/BF02522648
  • Kaya, Y. & Erdem, M.E. (2009). Seasonal comparison of wild and farmed brown trout (Salmo trutta forma fario L., 1758): crude lipid, gonadosomatic index and fatty acids. International Journal of Food Sciences and Nutrition, 60(5), 413-423. DOI: 10.1080/09637480701777886
  • Kaya, Y., Erdem, M.E. & Turan, H. (2014). Monthly Differentiation in Meat Yield, Chemical and Amino Acid Composition of Wild and Cultured Brown Trout (Salmo trutta forma farioLinneaus, 1758). Turkish Journal of Fisheries and Aquatic Sciences,14(2). DOI: 10.4194/1303-2712-v14_2_19
  • Ludorff, W. & Meyer, V. (1973). Fische und Fischerzeugnisse. 2nd edition. Berlin und Hamburg: Verlag Paul Parey.
  • Lövkvist, S. (2014). An investigation of the lipid content and lipid composition in Atlantic salmon, pink salmon and striped catfish, obtained at the local retailer in Uppsala, Sweden. Master thesis, Swedish University of Agricultural Sciences.
  • Merrill, A.L. & Watt, B.K. (1955). Energy value of Foods, basis and derivation. United States Department of Agriculture, Agriculture handbook, 74p.
  • Mohanty, B. P. (2015). Nutritional value of food fish. Conspectus of Inland FisheriesManagement, 4, 15-21.
  • Pleadin, J., Lešić, T., Barić, R., Bogdanović, T., Oraić, D., Vulić, A., Legac, A. & Zrnčić, S. (2017). Nutritional Quality of Different FishSpecies Farmed in the Adriatic Sea. Italian Journal of Food Science, 29, 537-549.
  • Santos-Silva, J., Bessa, R.J. & Santos-Silva, F. (2002). Effect of genotype, feeding system and slaughter weight on the quality of light lambs. Livestock Production Science, 77, 187–194. DOI: 10.1016/S0301-6226(02)00059-3
  • Santos, H.M.C, Nishiyama, M.F., Bonafe, E.G., Oliveira, C.A.L., Matsushita, M., Visentainer, J.V. & Ribeiro, R.P. (2014). Influence of a Diet Enriched with Perilla Seed Branon the Composition of Omega‐3 Fatty Acid in Nile Tilapia. Journal of the American Society,91(11). DOI: 10.1007/s11746-014-2545-8
  • Secci, G., Serra, A., Concollato, A., Conte, G., Mele, M., Olsen, R.E. & Parisi, G. (2015). Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmosalar): effects on lipid and cholesterol oxidation. Journal of the Science of Food and Agriculture, 96(7), 2426-2432. DOI: 10.1002/jsfa.7362
  • Senso, L., Suaґrez, M. D., Ruiz-Cara, T. & Garcıґa-Gallego, M. (2007). On the possible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparusaurata). Food Chemistry, 101, 298–307.
  • Tilami, S.K., Sampels, S., Zajíc, T., Krejsa, J., Másílko, J. & Mráz, J. (2018), Nutritional value of several commercially important river fish species from the Czech Republic. PeerJ. DOI: 10.7717/peerj.5729
  • TUİK, (2017). TürkiyeİstatistikKurumu. Avlanan deniz balıkları miktarı (accessed 9.4.2018) https://biruni.tuik.gov.tr/medas/?kn=97&locale=tr
  • Ulbricht, T.L.V., & Southgate, D.A.T. (1991) Coronary heart disease: seven dietary factors. The Lancet, 338, 985-992.
  • Wine, O., Osornio-Vargas, A.R. & Buka, I.S. (2012). Fish consumption by children in Canada: Review of evidence, challenges and future goals. Paediatrics & Child Health, 17(5), 241-245. DOI: 10.1093/pch/17.5.241

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

Year 2020, Volume: 37 Issue: 1, 37 - 41, 15.03.2020

Ömer Alper ERDEM Başak ALKAN Mehmet Tolga DİNÇER

https://doi.org/10.12714/egejfas.37.1.05
Cited By: 5

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

References

  • 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). ComparativeBiochemistryand Physiology, 101B (1/2), 79–81. DOI: 10.1016/0305-0491(92)90161-J
  • Antão-Geraldes, A.M., Hungulo, S.R., Pereira, E., Teixeira, A., Teixeira, A. & Rodrigues, S. (2018). Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss). Ciência Rural, 48(9). DOI: 10.1590/0103-8478cr20180190
  • AOAC, (1984). Association of Official Analytical Chemists, 14th ed., Washington, DC, U.S.A., Method 935.47.
  • AOAC, (1995). Association of Official Analytical Chemists International, 16th ed., Gaithersburg, MD, sec. 33.2.11, Method 991.20.
  • Atwater, W.O. & Bryant, A.P. (1900). The availability and fuel values of food materials. Connecticut (Storrs) Agricultural Experiment Station 12th Annual Report, 1899.
  • Barylo, Y.O. & Loboiko, Y.V. (2018). The comparison of qualitative composition of the muscle tissue of brown trout, rainbow trout and brook trout. The Animal Biology, 20(1), 16-22. DOI: 10.15407/animbiol20.01.016
  • Bastías, J.M., Balladares, P, Acuña, S., Quevedo, R. & Muñoz, O. (2017). Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurusmurphyi) fillets. PLOS ONE,12(7). DOI: 10.1371/journal.pone.0180993
  • Bligh, E.G. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistry and Physiology37(8), 911-917.
  • Cano-Estrada, A., Castañeda-Ovando, A., Ramírez-Godinez, J. & Contreras-López, E. (2018). Proximate and fatty acid composition in raw and cooked muscle tissue of farmed rainbow trout (Oncorhynchus mykiss) fed with commercial fishmeal. Journal of Food Processing and Preservation,42(8). DOI: 10.1111/jfpp.13674
  • Dadras, S. (2013). Composition and morphology of Atlantic salmon (Salmo salar L.) as affected by dietary oil.Master thesis,Norwegian University ofLife Sciences.
  • Dal Bosco, A., Mugnai, C., Roscini, V. & Castellini, C. (2013). Fillet Fatty Acid Composition, Estimated Indexesof Lipid Metabolismand Oxidative Statusof Wildand Farmed Brown Trout (Salmo trutta L.). Italian Journal of Food Science, 25(1), 83-89.
  • Erdem, M.E. (2006). Doğu Karadeniz bölgesinde doğadan avlanan ve yetiştiriciliği yapılan dere alabalığının (Salmo trutta forma fario Linneaus, 1758) et kalitesinin belirlenmesi üzerine bir araştırma. Doktora tezi, Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Samsun.
  • Fallah, A.A., SiavashSaei-Dehkordi, S. & Nematollahi, A. (2011). Comparative assessment of proximate composition, physicochemical parameters, fatty acid profile and mineral content in farmed and wild rainbow trout (Oncorhynchus mykiss). International Journal of Food Science & Technology, 46(4), 767-773. DOI: 10.1111/j.1365-2621.2011.02554.x
  • FAO (2019). FAO/WHO Expert Committee on Food Additives. Salmo salar (Linnaeus, 1758) (accessed 10.08.2019) http://www.fao.org/fishery/culturedspecies/Salmo_salar/en
  • Holland, B., Brown, J. & Buss, D.H. (1993). Ministry of Agriculture; Fisheries and Food. Fish and Fish Products: Third supplement to the fifth edition of McCance and Widdowson's, The composition of foods. DOI: 10.1039/9781849732611-FP001
  • Ichihara, K., Shibahara, A., Yamamoto, K. & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31(5), 535-539. DOI: 10.1007/BF02522648
  • Kaya, Y. & Erdem, M.E. (2009). Seasonal comparison of wild and farmed brown trout (Salmo trutta forma fario L., 1758): crude lipid, gonadosomatic index and fatty acids. International Journal of Food Sciences and Nutrition, 60(5), 413-423. DOI: 10.1080/09637480701777886
  • Kaya, Y., Erdem, M.E. & Turan, H. (2014). Monthly Differentiation in Meat Yield, Chemical and Amino Acid Composition of Wild and Cultured Brown Trout (Salmo trutta forma farioLinneaus, 1758). Turkish Journal of Fisheries and Aquatic Sciences,14(2). DOI: 10.4194/1303-2712-v14_2_19
  • Ludorff, W. & Meyer, V. (1973). Fische und Fischerzeugnisse. 2nd edition. Berlin und Hamburg: Verlag Paul Parey.
  • Lövkvist, S. (2014). An investigation of the lipid content and lipid composition in Atlantic salmon, pink salmon and striped catfish, obtained at the local retailer in Uppsala, Sweden. Master thesis, Swedish University of Agricultural Sciences.
  • Merrill, A.L. & Watt, B.K. (1955). Energy value of Foods, basis and derivation. United States Department of Agriculture, Agriculture handbook, 74p.
  • Mohanty, B. P. (2015). Nutritional value of food fish. Conspectus of Inland FisheriesManagement, 4, 15-21.
  • Pleadin, J., Lešić, T., Barić, R., Bogdanović, T., Oraić, D., Vulić, A., Legac, A. & Zrnčić, S. (2017). Nutritional Quality of Different FishSpecies Farmed in the Adriatic Sea. Italian Journal of Food Science, 29, 537-549.
  • Santos-Silva, J., Bessa, R.J. & Santos-Silva, F. (2002). Effect of genotype, feeding system and slaughter weight on the quality of light lambs. Livestock Production Science, 77, 187–194. DOI: 10.1016/S0301-6226(02)00059-3
  • Santos, H.M.C, Nishiyama, M.F., Bonafe, E.G., Oliveira, C.A.L., Matsushita, M., Visentainer, J.V. & Ribeiro, R.P. (2014). Influence of a Diet Enriched with Perilla Seed Branon the Composition of Omega‐3 Fatty Acid in Nile Tilapia. Journal of the American Society,91(11). DOI: 10.1007/s11746-014-2545-8
  • Secci, G., Serra, A., Concollato, A., Conte, G., Mele, M., Olsen, R.E. & Parisi, G. (2015). Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmosalar): effects on lipid and cholesterol oxidation. Journal of the Science of Food and Agriculture, 96(7), 2426-2432. DOI: 10.1002/jsfa.7362
  • Senso, L., Suaґrez, M. D., Ruiz-Cara, T. & Garcıґa-Gallego, M. (2007). On the possible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparusaurata). Food Chemistry, 101, 298–307.
  • Tilami, S.K., Sampels, S., Zajíc, T., Krejsa, J., Másílko, J. & Mráz, J. (2018), Nutritional value of several commercially important river fish species from the Czech Republic. PeerJ. DOI: 10.7717/peerj.5729
  • TUİK, (2017). TürkiyeİstatistikKurumu. Avlanan deniz balıkları miktarı (accessed 9.4.2018) https://biruni.tuik.gov.tr/medas/?kn=97&locale=tr
  • Ulbricht, T.L.V., & Southgate, D.A.T. (1991) Coronary heart disease: seven dietary factors. The Lancet, 338, 985-992.
  • Wine, O., Osornio-Vargas, A.R. & Buka, I.S. (2012). Fish consumption by children in Canada: Review of evidence, challenges and future goals. Paediatrics & Child Health, 17(5), 241-245. DOI: 10.1093/pch/17.5.241

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Ömer Alper ERDEM
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ
0000-0002-1745-1751
Türkiye

Başak ALKAN
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ
0000-0002-2447-5823
Türkiye

Mehmet Tolga DİNÇER
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ
0000-0003-1867-4305
Publication Date March 15, 2020
Submission Date May 28, 2019
Published in Issue Year 2020Volume: 37 Issue: 1

Cite

APA
ERDEM, Ö. A., ALKAN, B., & DİNÇER, 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

Cited By

Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods
Ege Journal of Fisheries and Aquatic Sciences
https://doi.org/10.12714/egejfas.40.3.04
Effect of supercooling storage applied with stepwise algorithm for fishes (salmon and olive flounder) and its freshness during extended storage
Food Bioscience
https://doi.org/10.1016/j.fbio.2022.101950
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
LWT
https://doi.org/10.1016/j.lwt.2022.113557
Dişi Salmo Trutta Macrostigma (Dumeril, 1858) ’nın Kas Dokusu Yağ Asidi İçeriğinin Mevsimsel Değişimi
International Journal of Pure and Applied Sciences
https://doi.org/10.29132/ijpas.863245
Uskumru, Palamut ve Levrek Balıklarının Fırında Pişirme İşlemi Sonrasında Kalan Balık Sularının Yağ Asidi İçeriğinin Belirlenmesi ve Balık Suyu Çorbası Yapımında Kullanımı
Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi
https://doi.org/10.25308/aduziraat.757938