RESEARCH NOTE: A COMPARISON OF THE CHEMICAL COMPOSITION OF ZANDER (SANDER LUCIOPERCA) LIVING IN DIFFERENT LAKES OF TURKEY


Oksuz A., Kucukgulmez A. , Diler A., ÇELİK M. , Koyuncu E.

JOURNAL OF MUSCLE FOODS, cilt.20, ss.420-427, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Özet

In the present work, the proximate compositions, minerals and trace element contents of zander (Sander lucioperca) caught from two lakes (Beysehir Lake and Seyhan Dam Lake) of Turkey were compared. There were significant differences between moisture and lipid contents, although there were no statistically significant differences between crude protein and ash contents. The mineral and trace elements determined were Na, K, Ca, P, Mg, Zn, Cu, Fe, Pb and Se. Although Na and Fe contents of zanders in two different lakes were different from each other (P < 0.01), we found no statistically significant differences in terms of Mg, Ca, P, Cu, Pb, Se, Zn contents (P > 0.01). Among the minerals analyzed, K was the highest followed by P, Ca, Na and Mg. The most abundant trace elements were Zn, Fe, Cu, Se followed by Pb, and these elements were below the limits proposed by Turkish Food Codes for human consumption in the meat of zander.

In the present work, the proximate compositions, minerals and trace element contents of zander (Sander lucioperca) caught from two lakes (Beysehir Lake and Seyhan Dam Lake) of Turkey were compared. There were significant differences between moisture and lipid contents, although there were no statistically significant differences between crude protein and ash contents. The mineral and trace elements determined were Na, K, Ca, P, Mg, Zn, Cu, Fe, Pb and Se. Although Na and Fe contents of zanders in two different lakes were different from each other (P < 0.01), we found no statistically significant differences in terms of Mg, Ca, P, Cu, Pb, Se, Zn contents (P > 0.01). Among the minerals analyzed, K was the highest followed by P, Ca, Na and Mg. The most abundant trace elements were Zn, Fe, Cu, Se followed by Pb, and these elements were below the limits proposed by Turkish Food Codes for human consumption in the meat of zander.