Proximate composition and selected mineral content of commercially important fish species from the black sea

Güner, Saadettin; Dinçer, Barbaros; Alemdag, Nigar; Çolak, Ahmėt; Tufekci, Mehmet

doi:10.1002/(sici)1097-0010(199811)78:3<337::aid-jsfa122>3.3.co;2-1

Cited by 20 publications

(32 citation statements)

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“…It was determined that the major fatty acids in red mullet were palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), palmitoleic acid (16:1), EPA (20:5w3) and DHA (22:6w3). Kalogeropoulos et al (2004) and Güner et al (1998) also determined these fatty acids as the basic components of the fatty acids of red mullet.…”

Section: Resultsmentioning

confidence: 99%

“…Red mullet (Mullus barbatus) is one of the most commercially important fish species in Turkey and many Mediterranean countries. Although some papers have been published on the proximate and fatty acid composition of red mullet (Güner et al 1998;Kalogeropoulos et al 2004), there is no information about seasonal changes in fatty acid composition of red mullet. Seasonal changes in water temperature and nutrient are important parameters for chemical composition and the quality of fish muscle.…”

Section: Introductionmentioning

confidence: 99%

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FATTY ACID COMPOSITION OF RED MULLET (MULLUS BARBATUS): A SEASONAL DIFFERENTIATION

Polat

Kuzu

Özyurt³

et al. 2008

Journal of Muscle Foods

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Seasonal variations in the fatty acid compositions of red mullet (Mullus barbatus) captured from Iskenderun bay, northeastern Mediterranean, were investigated. In all sampling seasons, the major fatty acids of red mullet were palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), palmitoleic acid (16:1), eicosapentaenoic acid (EPA, 20:5ω3) and docosahexaenoic acid (DHA, 22:6ω3). The fatty acid contents of red mullet were influenced by seasonality. The levels of polyunsaturated fatty acid were 17.32% in autumn, 17.69% in winter and 20.13% in spring. The levels of DHA in the total fatty acids in autumn, winter and spring were 4.36, 8.25 and 10.89%, while those of EPA were 7.93, 4.59 and 4.56, respectively. The present study suggest that red mullet is a good source of ω3 series fatty acids, and the weekly consumption of 300 g of red mullet in autumn, winter or summer could meet EPA + DHA requirements of people. PRACTICAL APPLICATIONS Red mullet is one of the most commercially important fish species in many Mediterranean countries. Little information is available on the fatty acid composition of red mullet. Therefore, seasonal proximate analysis and the fatty acid composition of red mullet were determined and discussed in this paper. There is much interest in the beneficial effects on human health that is related to consumption of marine lipids. Determination of the effects of different fishing seasons on the fatty acid composition of red mullet will provide valuable information concerning the nutrient value of this seafood for both consumers and the researchers working on nutrient tables. In addition, this basic information will be obtained for the fish processing industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

FATTY ACID COMPOSITION OF RED MULLET (MULLUS BARBATUS): A SEASONAL DIFFERENTIATION

Polat

Kuzu

Özyurt³

et al. 2008

Journal of Muscle Foods

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“…Carbohydrate amount was found by subtracting the total amount of all components determined experimentally from the whole. Energy value was calculated by using convenient coefficients for fat, protein and carbohydrate (Holland et al 1993;Guner et al 1998). The results obtained from 1 month to another were compared statistically to find out significant differences in proximate composition of anchovy.…”

Section: Proximate Composition Analysesmentioning

confidence: 99%

Seasonal Changes in Proximate Composition of Anchovy and Storage Stability of Anchovy Oil

Boran

Karaçam

2008

Journal of Food Quality

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Changes in proximate composition of anchovy were investigated during the catching season from October to March. In addition, stability of anchovy oil depending on storage temperature and time were studied. During the recent study, water, fat, protein and ash content of anchovy varied between 65.9–74.0%, 9.0–15.3%, 12.8–16.4% and 1.7–2.2%, respectively. The anchovy oil stored at 4C was found to be unacceptable for consumption at the end of the 90th day of storage according to peroxide, acid, unsaponifiable matter and thiobarbituric acid values. An identical sample stored at−18C was acceptable for 120 days of storage, but eventually became unacceptable after that. PRACTICAL APLICATIONS Anchovy has a great economic importance for the Turkish fishery industry. Approximately 42% of the annual catch of anchovy is used in fish meal and oil production in Turkey (SIS 2002). Therefore, the proximate composition of anchovy and seasonal changes have fundamental importance for consumers, manufacturers and wholesalers, because it is important for consumers to know what they eat, for manufacturers to figure out how they manage long storage stability for their products, and for wholesalers to buy equivalent of their payment. An important issue that has attracted attention of the manufacturers is the storage life of fish oil. Therefore, the results presented in this study are expected to be useful for the fish oil industry in Turkey or even in other countries processing anchovy into fish oil.

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“…(2004) reported the same situation for sole ( Solea solea ) and explained it with the reproductive season. Additionally, the proximate compositions of fish can change depending on the species, the catching season and region, its size, sex, and diet (Guner et al. 1998; Shirai et al.…”

Section: Resultsmentioning

confidence: 99%

SEASONAL VARIATIONS IN PROXIMATE AND FATTY ACID COMPOSITIONS OF TWO COMMERCIALLY IMPORTANT FISH, HAKE (MERLUCCIUS MERLUCCIUS) AND LIZARDFISH (SAURIDA UNDOSQUAMIS), FROM THE NORTHEASTERN MEDITERRANEAN SEA

Küçükgülmez¹,

Çelik²,

Ersoy³

et al. 2008

Journal of Muscle Foods

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Hake (Merluccius merluccius) and lizardfish (Saurida undosquamis) were caught seasonally at the northeastern Mediterranean Sea to determine their proximate compositions and fatty acid contents. Statistical (P < 0.05) differences among seasons were observed in the values of moisture, protein, lipid and ash. Saturated fatty acids and polyunsaturated fatty acids were the most abundant fatty acids in both species, with palmitic acid (C16:0), eicosapentaenoic acid (C20:5 n-3) and docosahexaenoic acid (C22:6 n-3). This research demonstrated that these species were characterized by low lipid content and were also a good source of unsaturated fatty acids. Therefore, hake and lizardfish, in terms of nutritional quality, could be recommended for human consumption.

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Proximate composition and selected mineral content of commercially important fish species from the black sea

Cited by 20 publications

References 0 publications

FATTY ACID COMPOSITION OF RED MULLET (MULLUS BARBATUS): A SEASONAL DIFFERENTIATION

FATTY ACID COMPOSITION OF RED MULLET (MULLUS BARBATUS): A SEASONAL DIFFERENTIATION

Seasonal Changes in Proximate Composition of Anchovy and Storage Stability of Anchovy Oil

SEASONAL VARIATIONS IN PROXIMATE AND FATTY ACID COMPOSITIONS OF TWO COMMERCIALLY IMPORTANT FISH, HAKE (MERLUCCIUS MERLUCCIUS) AND LIZARDFISH (SAURIDA UNDOSQUAMIS), FROM THE NORTHEASTERN MEDITERRANEAN SEA

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