Effects of season on proximate and fatty acid compositions of two mediterranean fish - the round herring (Etrumeus teres) and tub gurnard (Chelidonichthys lucernus)

Kucukgulmez A., ÇELİK M., Ersoy B., YANAR Y.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.45, sa.5, ss.1056-1060, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 5
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1111/j.1365-2621.2010.02237.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1056-1060
  • Anahtar Kelimeler: Fatty acids, proximate composition, round herring, seasonal variation, tub gurnard, CARDIOVASCULAR-DISEASE, LIPID-COMPOSITION, PHOSPHOLIPIDS, TEMPERATURE, BENEFITS, DIETARY, FILLETS, HEALTH, WILD, OILS
  • Çukurova Üniversitesi Adresli: Evet

Özet

P>The aim of this work was to study the seasonal variation of the proximate and fatty acid compositions in the round herring (Etrumeus teres) and tub gurnard (Chelidonichthys lucernus) caught from the North-Eastern Mediterranean Sea. Proximate compositions and fatty acid contents of both fish species showed statistically significant seasonal variations (P < 0.05). While the protein contents were at its highest in winter, the lipid contents were at its highest in autumn. The main fatty acids were C16:0 (palmitic acid), C18:0 (stearic acid), C16:1 n-7 (palmiteoleic acid), 18:1 n-9c (oleic acid), C20:5 n-3 (eicosapentaenoic acid) and C22:6 n-3 (docosahexaenoic acid). The total polyunsaturated fatty acid in round herring was highest in winter, whereas that in tub gurnard was highest in spring.

The aim of this work was to study the seasonal variation of the proximate and fatty acid compositions in the round herring (Etrumeus teres) and tub gurnard (Chelidonichthys lucernus) caught from the North-Eastern Mediterranean Sea. Proximate compositions and fatty acid contents of both fish species showed statistically significant seasonal variations (P < 0.05). While the protein contents were at its highest in winter, the lipid contents were at its highest in autumn. The main fatty acids were C16:0 (palmitic acid), C18:0 (stearic acid), C16:1 n-7 (palmiteoleic acid), 18:1 n-9c (oleic acid), C20:5 n-3 (eicosapentaenoic acid) and C22:6 n-3 (docosahexaenoic acid). The total polyunsaturated fatty acid in round herring was highest in winter, whereas that in tub gurnard was highest in spring.