TY  - JOUR
T1  - The Effect of Raw Material Freshness on Fish Oil Quality Produced in Fish Meal & Oil Plant
AU  - Bayraklı, Barış
AU  - Duyar, Hünkar Avni
PY  - 2019
DA  - December
Y2  - 2019
DO  - 10.35229/jaes.636002
JF  - Journal of Anatolian Environmental and Animal Sciences
JO  - JAES
PB  - Bülent VEREP
WT  - DergiPark
SN  - 2548-0006
SP  - 473
EP  - 479
VL  - 4
IS  - 3
LA  - en
AB  - The effect of raw material freshness on fish oil quality produced infish meal and oil factories in the Black Sea during 2007-2008 fishing seasonwas investigated. The fish oil was produced from anchovy (Engraulis encrasicolus) which were processed on catch day (D0), Day1(D1), Day 2 (D2) and Day 3 (D3) after catching and TBA values of the fish oilsthat having different freshness degree of raw material were determined as D0,D1, D2 and D3. Total 31 fatty acids were identified and the total ratio ofidentified fatty acids ranged between 87.35 ± 0.05% and 88.22 ± 0.14% among thegroups. In the freshest group (D0), the average saturated fatty acid (SFA) was34.21% ± 0.069, the monounsaturated fatty acid (MUFA) ratio was 21.51% ± 0.083and the polyunsaturated fatty acid (PUFA) amount was 32.04% ± 0.185. In the 1day old material (D1), the average SFA was 34.17±0.127 %, the MUFA ratio was 21.73±0.22% and the PUFA amount was 32.32±0.043%. In the 2 daysold material (D2), the average SFA was 34.06±0.029%, the MUFA ratio was 21.29±0.026% and the PUFA amount was 32.18±0.071%.In the 3 days oldmaterial (D3), the average SFA was 34.48±0.057%, the MUFA ratio was 21.66±0.033% and the PUFA amount was 31.21±0.040%. Atherogenicityindex (AI) (mean and thrombogenicity index (TI) (mean) were calculated as 0.86± 0.011 and 0.28 ± 0.006 respectively. Polyene index (PI) was 1.38 ± 0.001.Based on the findings, the sooner the raw material is processed, the higher theamount of PUFA will be present in fish oil. It can be recommended that thefactories that produce according to the feed law should produce the fish oilthat is rich in w3 and w6, according to the food law.
KW  - Anchovy
KW  - Engraulis encrasicolus
KW  - Black Sea
KW  - Fatty Acids
CR  - Çaglak, E., & Karsli, B. (2017). Seasonal Variation Of Fatty Acid And Amino Acid Compositions In The Muscle Tissue Of Zander (Sander Lucioperca Linnaeus, 1758) And The Evaluation Of Important Indexes Related To Human Health. Italian Journal of Food Science, 29(2), 266.
CR  - Öksüz, A. & Özyılmaz, A. (2010). Changes in fatty acid compositions of Black Sea anchovy (Engraulis encrasicolus L. 1758) during catching season. Turkish Journal of Fisheries and Aquatic Sciences, 10, 381– 385.
UR  - https://doi.org/10.35229/jaes.636002
L1  - https://dergipark.org.tr/en/download/article-file/892748
ER  -