Nutritional composition of raw and fried big-scale sand smelt (Atherina boyeri) from trasimeno lake

Abstract

The aim of this research was to investigate the nutritional composition of raw and fried bigscale sand smelt (Atherina boyeri) from Trasimeno Lake. Four hundred big-scale sand smelts were caught with nets and analysed immediately. We created a total of 20 batches with 20 whole fish in each batch. Ten batches were analysed as raw samples, while the other 10 batches were analysed after being fried in sunflower oil at a temperature of 190 C for 3 min (deep fat frying). The pH, proximate composition, fatty acid profile, oxidative stability and nutritional indexes of both groups were assessed. As expected, cooking strongly influenced the characteristics of the meat, mainly in terms of lipids, which were seven times greater in the fried product due to the oil. Frying also affected the fatty acid profile of the meat because oil absorption caused a significant increase in oleic and linoleic acids. Furthermore, we found a slight reduction in long chain n-3 fatty acids (eicosapentaenoic and docosahexaenoic acids). Frying increased oxidative processes and decreased the nutritional value of sand smelt. The obtained results can be considered preliminary because the effects of the fishing season and different physiological phases of sand smelt require further analytical confirmation. HIGHLIGHTSThe aim of the research was to investigate the nutritional composition of raw and fried bigscale sand smelt (Atherina boyeri) from Trasimeno Lake. The fried big-scale sand smelt had a meat lipids content 7-times greater than the control, due to the oil adsorbition. Frying increased oxidative processes and decreased the nutritional value of big-scale sand smelt. ARTICLE HISTORY

Çekerek Barajı'ndan (Yozgat, Turkey) Avlanan Gümüş Balığının (Atherina boyeri) Yağ Asidi ve Besin Kompozisyonundaki Mevsimsel Değişimleri

“…The highest lipid content of sand smelt was observed in summer as 2.86%, with significant variation amongst seasons (p<0.05) (Table 1). The lipid contents of sand smelt in the current study were similar to the results of previous studies (Dal Bosco et al 2019;Prato and Biandolino 2012). Moreover, Bouriga et al (2014) also found that the fat content of the sand smelt (Atherina lagunae ) populations from Kerkennah Islands and Bizerta Lagoon were maximal at the end of springbeginning of summer and minimal at the end of the winter.…”

“…It was found that the contents of stearic acid of sand smelt changed considerably during the seasons (p<0.05) while no statistical differences were found for palmitic acid. Many authors have reported myristic, palmitic and stearic acid as major acids among SFAs for the same and other fish (Dal Bosco et al, 2019;Rahman et al, 1995;Tanakol et al, 1999;Yavuzer, 2020). Although, Dal Bosco et al (2019) reported similar results value for stearic acid, Tanakol et al (1999) and Yavuzer (2020) found higher results values of the amounts of palmitic acid and stearic acid in sand smelt from the Marmara Sea (27.1 -7.0%) and Hirfanlı Dam, Turkey (26.85-6.40%), respectively.…”

“…Many authors have reported myristic, palmitic and stearic acid as major acids among SFAs for the same and other fish (Dal Bosco et al, 2019;Rahman et al, 1995;Tanakol et al, 1999;Yavuzer, 2020). Although, Dal Bosco et al (2019) reported similar results value for stearic acid, Tanakol et al (1999) and Yavuzer (2020) found higher results values of the amounts of palmitic acid and stearic acid in sand smelt from the Marmara Sea (27.1 -7.0%) and Hirfanlı Dam, Turkey (26.85-6.40%), respectively. The fatty acid profile of fish species is not constant and it changes according to many morphological and ecological factors such as species, season, life stage, location, diet, and age of the fish, which have effects on the nutrient composition of fish and even vary broadly within species and among species (Lunn and Theobald 2006;Ozogul et al 2018).…”

“…The average length and weight of sand smelt were also higher in spring and autumn than in summer (Table 1). Izci et al (2011) and Smida et al (2014) reported similar protein contents for sand smelt, while Dal Bosco et al (2019) reported slightly higher protein content (18.40%) for sand smelt from Tunisian Coast. The differences in protein contents may be attributed to fish size, genetic factors, gender, and seasonal variations.…”

“…Sand smelt (Atherina boyeri) has become an important and economic species that both exports and contributes to the region's and Turkey's economy (Becer and Bilgin, 2018;Çevik et al, 2018). Sand smelt can be processed in different methods including drying (Abou-Zied et al, 2020), fish finger (Izci et al, 2011a), fish chips (Izci et al, 2011b), fried big-scale sand smelt (Atherina boyeri) (Dal Bosco et al, 2019). In Turkey, its catch has been reported as 4744 tons in 2019 according to the Turkish Statistical Institute.…”