In the present study, the lipid amount and fatty acid profile of different Sparidae species, including gilthead seabream, juvenile gilthead seabream, annular seabream, white seabream, common two-banded seabream were evaluated. Fish were seasonally collected from Köyce giz Lagoon (Mu gla, South Western Turkey) from June 2018 to June 2019 and after collection, the sex of each specimen was recorded. According to the results of the study, the highest lipid amount was found in female annular seabream individuals as 8.09 AE 0.78% in November and the lowest lipid amount was found in male juvenile gilthead seabream as 0.98 AE 0.12% in March. Palmitic acid and oleic acid were determined as the most abundant SFA and MUFA for all species, respectively. The highest value of DHA, which was the predominant PUFA was assessed as 15.33 AE 0.26% in female white seabream in November whereas the lowest value (3.83 AE 0.36%) was found in gilthead seabream in December. The n-6/n-3 ratio was determined between 0.27 AE 0.00 (for male common two-banded seabream in July)-1.20 AE 0.03 (for male gilthead seabream in December) and it followed within the range of healthy values for all species. As a conclusion, it was found that values of lipid and fatty acid profiles among the examined Sparidae species vary among the season of collection. The results of the study gave the seasonal nutritional values of four economically-important Sparidae species that being rich in healthy polyunsaturated fatty acids such as DHA, have beneficial in human nutrition. Keywords Fatty acids Á GLC (GC) (gas-liquid chromatography) Á Lipid analysis Á MUFA Á N-3 fatty acids Lipids (2021) 56: 391-404. Abbreviations MUFA monounsaturated fatty acids n omega PUFA polyunsaturated fatty acids SFA saturated fatty acids * Cansu Metin
This study aimed to determine the potential changes in the fatty acid composition of frozen cultured sea bass (Dicentrarchus labrax) thawed at different environmental conditions. Sea bass fillets were thawed using four different methodologies: refrigerator (+4°C), water (+15°C), microwave (defrost mode) and ambient conditions (22±2°C). Some part of the fish was thawed once (on the 7th and 30th days), and the other part was thawed twice (on the 30th day). Thus, crude lipid analysis and fatty acid composition by gas chromatography were carried out in the thawed sea bass fillets. The results showed negative effects on the fatty acid composition caused by the different thawing methods. The most suitable thawing method was determined as refrigerator thawing, especially on the 30th day 1st thawing according to least loss of the lipid values (9.19±0.18%) and unsaturated fatty acids (C18:2 25.92±0.13%, C20:5 5.56±0.02%, C22:6n-3 8.90±0.09%, ∑PUFA 44.70±0.04%). Samples thawed in water and ambient conditions follow the refrigerator thawing method in terms of lipid and fatty acids. The highest lipid and fatty acid loss was observed in microwave thawing. Although the samples thawed in the refrigerator were better than the other groups in terms of lipid content and fatty acid composition, it is recommended to the consumers that frozen foods should be thawed only once and consumed immediately, and that fish should be frozen according to their needs and thaw as much as they can consume.
The present study is aimed to detect the nutritional composition and fatty acids profile of two different Mullet species caught from the/a fish barrier in Köyceğiz Lagoon (Muğla, Turkey) over a period of 12 months. A nutritional composition (protein, lipid, moisture and ash) and fatty acids profile were carried out for each commercially important mullet species; Mugil cephalus and Chelon saliens using standard measurement methods and gas chromatography (GC), respectively. The nutritional composition of the species showed differences depending on the harvesting and spawning seasons. Two mullet species had the highest fat content (P<0.05) in spawning time, while moisture content was low (P<0.05) during the same period. Predominant fatty acids for two different mullet species were myristic acid, palmitic acid and stearic acid as saturated (SFA); palmitoleic acid, oleic acid and cis-11-eicosenoic acid as monounsaturated fatty acids (MUFAs); linoleic, cis-8, 11, 14-eicosatrienoic, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as polyunsaturated fatty acids (PUFAs). The nutritional and fatty acid composition content of species varied due to the harvesting season, reproduction period and age of the fish. The results exhibited that mullet species during the reproductive period have higher lipid content and fatty acid composition, especially in terms of EPA and DHA.
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