Araştırma Makalesi
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Yıl 2018, Cilt: 1 Sayı: 1, 2 - 14, 23.01.2018

Öz

Kaynakça

  • Balcik Misir, G., Tufan, B., Köse, S. (2014) Monthly variation of total lipid and fatty acid contents of Atlantic bonito, Sarda sarda (Bloch,1793) of Black Sea. International Journal of Food Science and Technology, 49: 2668–2677. doi:10.1111/ijfs.12578.
  • Dağtekin, B. B., Baştürk, Ö. (2014) The determination of meat yield and chemical composition of Prussian Carp (Carassius gibelio (Bloch, 1782)) in The Çıldır Lake. Yunus Research Bulletin, 14(2), 15-22. doi: 10.17693/yunusae.vi.235394.
  • Tolasa, S., Cakli, S., Dincer, T., Sargin, H., Ucok, C. (2016) Evaluation of nutritional value of Carassius gibelio (Bloch, 1782). Journal of Food Safety and Food Quality, 67: 139–146. doi: 10.2376/0003-925X-67-139.

Comparison of Biochemical, Fatty Acids and Lipid Quality Indexes of Prussian Carp (Carassius gibelio) Caught from Lake Çıldır on Different Seasons

Yıl 2018, Cilt: 1 Sayı: 1, 2 - 14, 23.01.2018

Öz

Because essential fatty acids have an important
role in human health, there is a growing interest in fatty acids profile and
nutritional quality of fish, originating from both marine and freshwater
resources. This research was performed to determine the seasonal changes in
nutritional quality, fatty acids composition and energy contents of Prussian
carp inhabiting in Lake Çıldır, Turkey. Fatty acids profile demonstrated high
monounsaturated fatty acids content that was changed from 44.82 in spring to
41.28% in autumn. Saturated fatty acids (SFA) content was changed from 30.35 in
summer to 29.40% in autumn. Polyunsaturated fatty acids (PUFA) content was the
highest in summer (25.02%) and the lowest in spring (21.52%). Major fatty acids
were palmitic, oleic, linoleic acid, eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA). Lipid quality indexes were within the range of
recommended levels for human health. According to the results biochemical
composition of Prussian carp is similar in all seasons, in terms of fatty
acids, the autumn season can be the most suitable season for consumption.
Although being an underutilized fish species for its taste, smell, high string
structure and unpleasant textural features, Prussian carp has a good quality by
means of protein and essential fatty acids.

Kaynakça

  • Balcik Misir, G., Tufan, B., Köse, S. (2014) Monthly variation of total lipid and fatty acid contents of Atlantic bonito, Sarda sarda (Bloch,1793) of Black Sea. International Journal of Food Science and Technology, 49: 2668–2677. doi:10.1111/ijfs.12578.
  • Dağtekin, B. B., Baştürk, Ö. (2014) The determination of meat yield and chemical composition of Prussian Carp (Carassius gibelio (Bloch, 1782)) in The Çıldır Lake. Yunus Research Bulletin, 14(2), 15-22. doi: 10.17693/yunusae.vi.235394.
  • Tolasa, S., Cakli, S., Dincer, T., Sargin, H., Ucok, C. (2016) Evaluation of nutritional value of Carassius gibelio (Bloch, 1782). Journal of Food Safety and Food Quality, 67: 139–146. doi: 10.2376/0003-925X-67-139.
Toplam 3 adet kaynakça vardır.

Ayrıntılar

Konular Hidrobiyoloji
Bölüm Research Articles
Yazarlar

Büket Buşra Dağtekin

Gulsum Balcık Mısır

Sebahattin Kutlu

Yayımlanma Tarihi 23 Ocak 2018
Gönderilme Tarihi 21 Kasım 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 1 Sayı: 1

Kaynak Göster

APA Dağtekin, B. B., Balcık Mısır, G., & Kutlu, S. (2018). Comparison of Biochemical, Fatty Acids and Lipid Quality Indexes of Prussian Carp (Carassius gibelio) Caught from Lake Çıldır on Different Seasons. Mediterranean Fisheries and Aquaculture Research, 1(1), 2-14. https://doi.org//medfar.v1i34642.356717

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