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

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Ömer Alper Erdem
0000-0002-1745-1751
Türkiye

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

Mehmet Tolga Dinçer
0000-0003-1867-4305

Yayımlanma Tarihi

15 Mart 2020

Gönderilme Tarihi

28 Mayıs 2019

Kabul Tarihi

6 Eylül 2019

Yayımlandığı Sayı

Yıl 2020 Cilt: 37 Sayı: 1

DOI

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

IZ

https://izlik.org/JA59HN77SJ

Kaynak Göster

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

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

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