Akademik Veri Yönetim Sistemi
JOURNAL OF MUSCLE FOODS, cilt.20, sa.1, ss.70-78, 2009 (SCI-Expanded)
Seasonal variations in the fatty acid compositions of red mullet (Mullus barbatus) captured from Iskenderun bay, northeastern Mediterranean, were investigated. In all sampling seasons, the major fatty acids of red mullet were palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), palmitoleic acid (16:1), eicosapentaenoic acid (EPA, 20:5 omega 3) and docosahexaenoic acid (DHA, 22:6 omega 3). The fatty acid contents of red mullet were influenced by seasonality. The levels of polyunsaturated fatty acid were 17.32% in autumn, 17.69% in winter and 20.13% in spring. The levels of DHA in the total fatty acids in autumn, winter and spring were 4.36, 8.25 and 10.89%, while those of EPA were 7.93, 4.59 and 4.56, respectively. The present study suggest that red mullet is a good source of omega 3 series fatty acids, and the weekly consumption of 300 g of red mullet in autumn, winter or summer could meet EPA + DHA requirements of people.