No abstract

Fatty acid composition and stability of vegetable oils have taken more attention as an essential source of biologically active compounds in a good balanced diet. The purpose of the study was to determine peroxide value, free fatty acids, unsaponifiable matter, total carotenoid content, iodine value and fatty acid composition of sunflower, rapeseed, mustard, peanut and olive oils. Rapeseed and peanut oils had the highest peroxide values, while sunflower oil had the lowest peroxide values. The free fatty acid value of the tested oils varied between 0.43 and 1.36% oleic. The peanut oil had the highest free acid value and the mustard oil had the lowest one. Total carotenoid contents of mustard and rape seed oil were higher than those of the other oils tested. Palmitic acid (C16:0), oleic acid (C18:1) and stearic acid (C18:0) were the common main fatty acid components of the vegetable oils tested. Followed by linoleic acid, the amount of oleic acid was the highest among other fatty acid components. Mustard oil had the highest erucic acid (C22:1) with the amount of 11.38%, indicating that it cannot be used for human consumption. Among the oils investigated, sunflower and mustard oils were more stable than rapeseed, peanut and olive oils.

No abstract

The distribution of some heavy metals in the muscle tissue of Merlangius merlangus (whiting), Mullus barbatus (red mullet), Engraulis encrasicholus (anchovy) from Black and Mediterranean Seas were studied. The highest Al (95.313 microg/g dw), Mn (1.390 microg/g dw), Zn (25.416 microg/g dw) concentration was detected in E. encrasicholus from Black Sea; the highest Li (3.200 microg/g dw) concentration was detected in E. encrasicholus from Mediterranean Sea; the highest Cd (1.685 microg/g dw) concentration was detected in M. merlangus from Mediterranean Sea; the highest Ni (1.363 microg/g dw) concentration was detected in M. merlangus from Black Sea; the highest Pb (0.727 microg/g dw) concentration was detected in M. barbatus from Black Sea and the highest Cr (1.893 microg/g dw), Fe (21.901 microg/g dw) concentration was detected in M. barbatus from Mediterranean Sea.

The fatty acid (FA) composition was determined in the mussel (Mytilus galloprovincialis Lamarck 1819) cultured at the longline system located in Sinop (Black Sea) from October to September. Seasonal variation of lipid was significantly different throughout the study period; the highest value was in winter (1.90±0.10% wet weight) and the lowest value in spring (1.45±0.22%) (p<0.05). The polyunsaturated fatty acids (PUFAs) were dominant lipids in spring and winter including 55.80% and 55.63% of total lipids, respectively, while PUFAs in the summer and autumn were considerably higher than values in spring and winter, comprising 52.97% and 50.67% of total lipids, respectively. The palmitic acid (PA, 16:0) saturated fatty acids (SFAs), 11-eicosenoic acid (EA, 20:1n-9) mono-unsaturated fatty acids (MUFAs), and docosahexaenoic acid (DHA, C22:6 n-3) PUFAs were the most dominant fatty acids of all. The results showed that all fatty acids were the PUFAs with the highest percentage. Within this group, the eicosapentaenoic acid (EPA, C20:5 n-3) and DHA fatty acids presented the highest levels. Also, the lowest and the highest n-3/n-6 ratio were in autumn (1.44%) and winter (2.23%), respectively. These results suggest that spring was the more suitable period for collecting mussels and for healthy diet of humans.

Production of a dry sausage from African catfish and determination of its microbial, chemical and sensory properties during a 70-day storage at both 4 and 22°C were prompted. pH of the samples at 4 and 22°C did not significantly change during the storage (P > 0.05). Moisture content of the samples was 74%, and reduced to 45% at 4°C and to 22% at 22°C. Protein content of the samples was 20.71%, and increased to 42.5% at 4°C and to 57.99% at 22°C. Total lipid content was 4.5%, and increased to 10.98% at 4°C and to 15.68% at 22°C (P < 0.05). Microbial analyses showed that there was a significant reduction in total aerobic mesophilic and psychrotrophilic bacteria, total mould and yeast, total lactic acid bacteria, total Enterobacteriaceae and Staphylococcus aureus counts at both 4 and 22°C (P < 0.05). Samples stored at 4°C had significantly higher sensory ratings than that of the samples stored at 22°C (P < 0.05).

No abstract

This research was conducted to evaluate the nutrient content ofAstacus leptodactylusin various populations in the lakes Iznik and Egirdir, as well as in Hirfanlı Dam Lake and Keban Dam Lake, all in Turkey. Crayfish meat yield ranged from a minimum of 11.3% to a maximum of 16.3% of wet weight in specimens from Keban and Iznik, respectively. Meat yield was significantly different, depending on the living environment. The protein content of the meat ofA. leptodactylusranged from 15.4 to 17.5%. The moisture content of crayfish was significantly lower in the high lipid containing Iznik Lake’s crayfish. Crayfish lipids were poor in saturated fatty acids, but rich in PUFA’s and in particular EPA, DHA and ARA. In all groups, the major saturated fatty acids were palmitic acid, stearic acid and myristic acid. Among the omega-6 fatty acid series, a high level of ARA was observed in crayfish meat.EPA may be considered as the major omega-3 fatty acid in crayfish lipids. There was no single fatty acid indicating regional differences in crayfish specimens.