@article{article_766584, title={Fatty acid profiles of waste fish skins and potential use for crackers}, journal={Journal of Anatolian Environmental and Animal Sciences}, volume={5}, pages={527–532}, year={2020}, DOI={10.35229/jaes.766584}, author={Yavuzer, Emre}, keywords={Atherogenicity index, cracker, fish skin, thrombogenicity index}, abstract={The aim of this study is to examine the fatty acid profiles of rainbow trout (G1), sea bream (G2) and sea bass (G3) obtained by cultivation and to measure the panelist perceptions of edible crackers obtained from these fish skins by sensory analysis. The fatty acid compositions of groups changed from 21.27- 24.59%, 41.43–45.18% and 28.06–29.48% for saturated (SFAs), monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs), respectively. The ratio of w6/w3 PUFAs was 1.27 in G1, 1.77 in G2 and 1.71 in G3. Atherogenicity (IA) and Thrombogenicity Index (IT) values ranged from 0.33 to 0.36 and from 0.26 to 0.31, respectively.}, number={4}, publisher={Bülent VEREP}