Seasonal changes in the proximate chemical compositions and fatty acids of chub mackerel (Scomber japonicus) and horse mackerel (Trachurus trachurus) from the north eastern Mediterranean Sea

Celik M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.43, sa.5, ss.933-938, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 43 Sayı: 5
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1365-2621.2007.01549.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.933-938
  • Anahtar Kelimeler: fatty acids, proximate chemical composition, Scomber japonicus, seasonal changes, Trachurus trachurus, DOCOSAHEXAENOIC ACID, LIPID-COMPOSITION, CHOLESTEROL CONTENT, FISH, STORAGE, WILD, SHELLFISH, PROFILES, DIETARY, TEMPERATURE
  • Çukurova Üniversitesi Adresli: Evet

Özet

The effects of seasonal variations on the proximate chemical compositions and fatty acid profiles of chub mackerel (Scomber japonicus) and horse mackerel (Trachurus trachurus) captured in the north-eastern Mediterranean Sea were investigated. Protein fluctuations were observed in two species for all seasons. The lipid content of both species was lower in winter than in autumn and spring. In all seasons, the major fatty acids in both species were observed to be palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1 omega 9), eicosapentaenoic acid (20:5 omega 3) and docosahexaenoic acid (20:6 omega 3). Chub mackerel and horse mackerel exhibited seasonal fluctuations in their fatty acid contents. The fatty acid profile of the two species had a higher degree of unsaturation during winter. The levels of EPA in chub mackerel in winter, spring and autumn were 5.96%, 4.86% and 4.33%, respectively, while those of DHA were 24.94%, 18.75% and 17.12%, respectively. The levels of EPA in horse mackerel in winter, spring and autumn were 5.42%, 5.03% and 4.86%, respectively, while those of DHA were 14.96%, 13.31% and 11.10%, respectively. The PUFA (polyunsaturated fatty acids) values and omega 3/omega 6 ratios in the two species were highest in winter. The results indicate that chub mackerel and horse mackerel captured in the north-eastern Mediterranean Sea, which are among the most important fish in Turkey and of international commercial value, are a good source of nutrition for human consumption in terms of their proximate chemical composition and fatty acids.

The effects of seasonal variations on the proximate chemical compositions and fatty acid profiles of chub mackerel (Scomber japonicus) and horse mackerel (Trachurus trachurus) captured in the north-eastern Mediterranean Sea were investigated. Protein fluctuations were observed in two species for all seasons. The lipid content of both species was lower in winter than in autumn and spring. In all seasons, the major fatty acids in both species were observed to be palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1 omega 9), eicosapentaenoic acid (20:5 omega 3) and docosahexaenoic acid (20:6 omega 3). Chub mackerel and horse mackerel exhibited seasonal fluctuations in their fatty acid contents. The fatty acid profile of the two species had a higher degree of unsaturation during winter. The levels of EPA in chub mackerel in winter, spring and autumn were 5.96%, 4.86% and 4.33%, respectively, while those of DHA were 24.94%, 18.75% and 17.12%, respectively. The levels of EPA in horse mackerel in winter, spring and autumn were 5.42%, 5.03% and 4.86%, respectively, while those of DHA were 14.96%, 13.31% and 11.10%, respectively. The PUFA (polyunsaturated fatty acids) values and omega 3/omega 6 ratios in the two species were highest in winter. The results indicate that chub mackerel and horse mackerel captured in the north-eastern Mediterranean Sea, which are among the most important fish in Turkey and of international commercial value, are a good source of nutrition for human consumption in terms of their proximate chemical composition and fatty acids.