Nutrient and Fatty Acid Composition of Pike Perch (Sander lucioperca) and Evaluation of Important Indexes Related to Human Health

Year 2023, Volume: 19 Issue: 4, 331 - 340, 01.12.2023

Esra Balıkçı

https://doi.org/10.22392/actaquatr.1259647

Cited By: 1

Abstract

The nutrient and fatty acid composition of the muscle tissues in the dorsal (D), ventral (V), and caudal (C) regions of the pike perch were determined in this study. Pike perch had 19.63% protein, 0.92% lipid, 78.36% moisture, and 1.04% ash. The whole muscle (WM) (0.92%) of pike perch had the highest lipid content, followed by C (0.82%), V (0.73%), and D regions (0.69%). The results of the study revealed that total polyunsaturated fatty acid (PUFA) (32.37%–37.05%) values were higher than those of total saturated fatty acids (SFA) (29.96%–31.76%) and monounsaturated fatty acid (MUFA) (17.26%–20.81%) in all whole muscle (WM) and different regions (D, V, and C) of the pike perch. The highest SFA, MUFA, and PUFA amounts were in D, WM, and D regions, respectively. In all groups, the amount of Docosahexaenoic acid (DHA) (12.97-15.43%) was higher than Eicosapentaenoic acid (EPA) (5.66-6.97%). While there was no difference between regions in terms of EPA value, the difference between regions in terms of DHA values was found to be important (p <0.05). The highest EPA and DHA values were detected in the D region. Atherogenicity index (AI) (0.47–0.48), thrombogenicity index (TI) (0.33–0.35), hypocholesterolemic/hypercholesterolemic ratio (H/H) (1.53–1.57) and n-6/n-3 (0.47–0.51) ratios were at recommended levels in all regions (WM, D, V, and C) and there was no regional difference (p > 0.05). The results showed that the fatty acid composition of the pike perch varies according to different body regions, it is rich in nutrient content and has the recommended level of AI, TI, H/H, and n-6/n-3 ratios. It can be concluded that pike perch has beneficial health effects on human nutrition.

Keywords

Atherogenicity index, Thrombogenicity index, Fatty acid composition, Different muscle tissue, Sander lucioperca

Project Number

Proje numarası yok.

Sudak Balığının (Sander lucioperca) Besin ve Yağ Asidi Kompozisyonu ve İnsan Sağlığı ile İlişkili Önemli İndekslerin Değerlendirilmesi

Abstract

Bu çalışmada Sudak balığının dorsal (D), ventral (V) ve kaudal (C) bölgelerindeki kas dokularının besin ve yağ asidi bileşimi belirlenmiştir. Sudak balığı % 19.63 protein, % 0.92 lipit, % 78.36 nem ve % 1.04 kül içeriğine sahip olduğu saptanmıştır. Sudak balığının en yüksek lipit içeriği (WM) bölgesinde (0.92%) bulunurken bunu C (%0.82), V (%0.73) ve D bölgeleri (%0.69) izlemiştir. Çalışmanın sonuçları, Sudak balığının tüm (WM) ve farklı bölgelerindeki kaslarda (D, V ve C) toplam çoklu doymamış yağ asitleri (PUFA) (%32.37 -37.05) değerlerinin toplam doymuş yağ asitlerinden (SFA) (%29.96-31.76) ve tekli doymamış yağ asidi (MUFA) (%17.26-–20.81) değerlerinden daha yüksek olduğunu göstermiştir. En yüksek SFA, MUFA ve PUFA miktarları sırasıyla D, WM ve D bölgelerinde belirlenmiştir. Tüm gruplarda Docosahexaenoik asit (DHA) (%12.97-15.43) miktarı, eikosapentaenoik asitten (EPA) (%5.66-6.97) daha yüksek bulunmuştur. EPA değeri açısından bölgeler arasında fark olmadığı tespit edilirken, DHA değerleri açısından bölgeler arasındaki fark önemli bulunmuştur (p <0.05). En yüksek EPA ve DHA değerleri D bölgesinde tespit edilmiştir. Atherogenicity indeks (AI) (0.47-0.48), thrombogenicity indeks (TI) (0.33-0.35), hipokolesterolemik/hiperkolesterolemik oran (H/H) (1.53-1.57) ve n-6/n-3 (0.47-0.51) oranı tüm bölgelerde (WM, D, V ve C) önerilen seviyelerde olup bölgesel fark bulunmamıştır (P> 0.05). Sonuçlar, sudak balığının yağ asidi bileşiminin vücudunun farklı bölgelerine göre değiştiğini, besin içeriği açısından zengin olduğunu ve önerilen AI, TI, H/H ve N-6/N-3 oranlarına sahip olduğunu göstermiştir. Sudak balığının insan beslenmesinde yararlı sağlık etkileri olduğu sonucuna varılabilir.

Keywords

Atherogenicity indeks, Thrombogenicity indeks, Yağ asitleri kompozisyonu, Farklı kas dokuları, Sander lucioperca

Supporting Institution

Destekleyen kurum yok

Project Number

Proje numarası yok.

References

• Aberoumand, A., & Baesi, F. (2022). Evaluation of fatty acid‐related nutritional quality indices in processed and raw (Lethrinus lentjan) fish fillets. Food Science & Nutrition, 11(2), 963-971. https://doi.org/10.1002/fsn3.3131
• AOAC. (1984). Official Methods of Analysis of AOAC International 14th Edition. Association of Official Analysis Chemists International.
• AOAC. (1998). Official methods of analysis of the Association of Official Analytical Chemists International. In Official methods of analysis 16th Edition. Association of Official Analytical Chemists. International.
• Bilgin, Ş., Ünlüsayın, M., Günlü, A., & İzci, L. (2005). Sudak (Sander lucioperca Bogustkaya ve Naseka, 1996) ve Kadife (Tinca tinca L., 1758) Balığından Balık Ezmesi (PATÉ) Yapımı, Bazı Kimyasal Bileşenlerin ve Kalite Kriterlerinin Belirlenmesi. Ege University Journal of Fisheries & Aquatic Sciences, 22(3–4), 399–402.
• Bilgin, Ş., & Metin, S. (2021). The Effect of Some Natural Antioxidants on Quality Properties of Pikeperch (Sander lucioperca) Meat Balls. Journal of Limnology and Freshwater Fisheries Research, 8(2), 140-149.
• Bligh, E. G., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(8), 911–917. https://doi.org/10.1139/o59-099
• Bouriga, N., Bejaoui, S., Jemmali, B., Quignard, J. P., & Trabelsi, M. (2020). Effects of smoking processes on the nutritional value and fatty acid composition of Zander fish (Sander lucioperca). Grasas y Aceites, 71(1). https://doi.org/10.3989/gya.1061182
• Briggs, M., Petersen, K., & Kris-Etherton, P. (2017). Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk. Healthcare, 5(2), 29. https://doi.org/10.3390/healthcare5020029
• Çaǧlak, 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), 266–275. https://doi.org/10.14674/1120-1770/ijfs.v576
• Cakmak, Y. S., Zengin, G., Ozmen Guler, G., Aktumsek, A., & Ozparlak, H. (2012). Fatty acid composition and ω3/ω6 ratios of the muscle lipids of six fish species in Sugla Lake, Turkey. Archives of Biological Sciences, 64(2), 471–477. https://doi.org/10.2298/ABS1202471C
• Can, M. F., Günlü, A., & Can, H. Y. (2015). Fish consumption preferences and factors influencing it. Food Science and Technology (Campinas), 35(2), 339–346. https://doi.org/10.1590/1678-457X.6624
• Carvalho, I. S., Miranda, I., & Pereira, H. (2006). Evaluation of oil composition of some crops suitable for human nutrition. Industrial Crops and Products, 24(1), 75–78. https://doi.org/10.1016/j.indcrop.2006.03.005
• Çelik, M., Diler, A., & Küçükgülmez, A. (2005). A comparison of the proximate compositions and fatty acid profiles of zander (Sander lucioperca) from two different regions and climatic conditions. Food Chemistry, 92(4), 637–641. https://doi.org/10.1016/j.foodchem.2004.08.026
• Çınar, Ş., Çubuk, H., Tümgelir, L., & Çetinkaya, S. (2006). 1. Uluslararası Beyşehir ve Yöresi Sempozyumu. Beyşehir Gölü’ndeki Sudak Popülasyonu (Sander lucioperca) Linnaeus, 1758)’nun Büyüme Özellikleri.
• Coro, G., Large, S., Magliozzi, C., & Pagano, P. (2016). Analysing and forecasting fisheries time series: purse seine in Indian Ocean as a case study. ICES Journal of Marine Science: Journal Du Conseil, 73(10), 2552–2571. https://doi.org/10.1093/icesjms/fsw131
• Ekmekçi, F. G., & Özeren, S. C. (2003). Reproductive biology of Capoeta tinca in Gelingüllü Reservoir, Turkey. Folia Zoologica, 52(3), 323–328.
• Fjellanger, K., Obach, A., & Rosenlund, G. (2001). Proximate analysis of fish with special emphasis on fat. In S. C. Kestin & Warriss P. D. (Eds.), Farmed fish quality (pp. 307–317). Oxford Blackwell Science.
• Guler, G. O., Aktumsek, A., Cakmak, Y. S., Zengin, G., & Citil, O. B. (2011). Effect of Season on Fatty Acid Composition and n-3/n-6 Ratios of Zander and Carp Muscle Lipids in Altinapa Dam Lake. Journal of Food Science, 76(4). https://doi.org/10.1111/j.1750-3841.2011.02136.x
• Hamza, N., Mhetli, M., Khemis, I. Ben, Cahu, C., & Kestemont, P. (2008). Effect of dietary phospholipid levels on performance, enzyme activities and fatty acid composition of pikeperch (Sander lucioperca) larvae. Aquaculture, 275(1–4), 274–282. https://doi.org/10.1016/j.aquaculture.2008.01.014
• Honkanen, P., Olsen, S. O., & Verplanken, B. (2005). Intention to consume seafood—the importance of habit. Appetite, 45(2), 161–168. https://doi.org/10.1016/j.appet.2005.04.005
• Ichihara, K. N. ich., Shibahara, A., Yamamoto, K., & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31(5), 535–539. https://doi.org/10.1007/BF02522648
• Kánainé Sipos, D., Kovács, G., Buza, E., Csenki-Bakos, K., Ősz, Á., Ljubobratović, U., Cserveni-Szücs, R., Bercsényi, M., Lehoczky, I., Urbányi, B., & Kovács, B. (2019). Comparative genetic analysis of natural and farmed populations of pike-perch (Sander lucioperca). Aquaculture International, 27(4), 991–1007. https://doi.org/10.1007/s10499-019-00365-7
• Kheiri, A., Aliakbarlu, J., & Tahmasebi, R. (2022). Antioxidant potential and fatty acid profile of fish fillet: effects of season and fish species. Veterinary Research Forum, 13(1), 91–99. https://doi.org/10.30466/vrf.2021.526596.3153 Kırankaya, Ş. G., & Ekmekçi, F. G. (2004). Growth properties of mirror carp (Cyprinus carpio L., 1758) introduced into Gelingüllü Dam Lake. Turkish Journal of Veterinary and Animal Sciences, 28(6), 1057–1064.
• Kırankaya, S. G., & Ekmekçi, F. G. (2007). Gelingüllü Baraj Gölü’ndeki tatlısu kefali (Squalius cephalus, L., 1758)’nin büyüme özelliklerindeki değişimler. Balıkesir Universitesi Fen Bilimleri Dergisi, 9(2), 125–134.
• Lee, K. H., Seong, H. J., Kim, G., Jeong, G. H., Kim, J. Y., Park, H., Jung, E., Kronbichler, A., Eisenhut, M., Stubbs, B., Solmi, M., Koyanagi, A., Hong, S. H., Dragioti, E., de Rezende, L. F. M., Jacob, L., Keum, N., van der Vliet, H. J., Cho, E., et al. (2020). Consumption of Fish and ω-3 Fatty Acids and Cancer Risk: An Umbrella Review of Meta-Analyses of Observational Studies. Advances in Nutrition, 11(5), 1134–1149. https://doi.org/10.1093/advances/nmaa055
• Ling, M.-P., Wu, C.-C., Yang, K.-R., & Hsu, H.-T. (2013). Differential accumulation of trace elements in ventral and dorsal muscle tissues in tilapia and milkfish with different feeding habits from the same cultured fishery pond. Ecotoxicology and Environmental Safety, 89, 222–230. https://doi.org/10.1016/j.ecoenv.2012.12.002
• Liu, Y., Ren, X., Fan, C., Wu, W., Zhang, W., & Wang, Y. (2022). Health Benefits, Food Applications, and Sustainability of Microalgae-Derived N-3 PUFA. Foods, 11(13), 1883. https://doi.org/10.3390/foods11131883
• McNaughton, S. A., Ball, K., Mishra, G. D., & Crawford, D. A. (2008). Dietary Patterns of Adolescents and Risk of Obesity and Hypertension. The Journal of Nutrition, 138(2), 364–370. https://doi.org/10.1093/jn/138.2.364
• Mısır, G. B. (2014). Balıklarda Lipitler, Yağ Asitleri ve Bunların Bazı Önemli Metabolik Fonksiyonları. Yunus Araştırma Bülteni, 2014(1), 51–61. https://doi.org/10.17693/yunusae.vi.235405
• Nakamura, Y.-N., Ando, M., Seoka, M., Kawasaki, K., & Tsukamasa, Y. (2007). Changes of proximate and fatty acid compositions of the dorsal and ventral ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis with the growth. Food Chemistry, 103(1), 234–241. https://doi.org/10.1016/j.foodchem.2006.07.064
• Öksüz, A., Dikmen, M., Alkan, Ş. B., Yaylalı, O., & Demirtaş, S. (2019). Beyşehir Gölünden Avlanan Sazan ve Sudak Balıklarının Besin ve Yağ Asidi Bileşenlerinin Karşılaştırılması. Aquatic Research, 9(1), 13–17.
• Ouraji, H., Shabanpour, B., Kenari, A. A., Shabani, A., Nezami, S., Sudagar, M., & Faghani, S. (2009). Total lipid, fatty acid composition and lipid oxidation of Indian white shrimp (Fenneropenaeus indicus) fed diets containing different lipid sources. Journal of the Science of Food and Agriculture, 89(6), 993–997. https://doi.org/10.1002/jsfa.3545
• Özogul, Y., Özogul, F., & Alagoz, S. (2007). Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study. Food Chemistry, 103(1), 217–223. https://doi.org/10.1016/j.foodchem.2006.08.009
• Özparlak, H. (2013). Effect of seasons on fatty acid composition and n-3/n-6 ratios of muscle lipids of some fish species in Apa Dam Lake, Turkey. Pakistan Journal of Zoology, 45(4).
• Özvarol, Z. A. B., & İkiz, R. (1999). Reproductive Characteristics of Pikeperch (Stizostedion lucioperca (L., 1758)) in Eğirdir Lake. Turkish Journal of Zoology, 23(7), 919-926.
• Özvarol, Z. A. B. (2006). Karacaören-I Baraj Gölü'ndeki Sudak, Sander lucioperca (L., 1758) Populasyonunun Besin ve Beslenme Özellikleri. Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fakültesi Dergisi, 2(1), 1-11. Perez-Villarreal, B., & Pozo, R. (1990). Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga). Journal of Food Science, 55(3), 678–682. https://doi.org/10.1111/j.1365-2621.1990.tb05205.x
• Pieniak, Z., Kołodziejczyk, M., Kowrygo, B., & Verbeke, W. (2011). Consumption patterns and labelling of fish and fishery products in Poland after the EU accession. Food Control, 22(6), 843–850. https://doi.org/10.1016/j.foodcont.2010.09.022
• Polak-Juszczak, L., & Komar-Szymczak, K. (2009). Fatty acid profiles and fat contents of commercially important fish from Vistula Lagoon. Polish Journal of Food and Nutrition Sciences, 59(3), 225–229.
• Rincón-Cervera, M. Á., González-Barriga, V., Romero, J., Rojas, R., & López-Arana, S. (2020). Quantification and Distribution of Omega-3 Fatty Acids in South Pacific Fish and Shellfish Species. Foods, 9(2), 233. https://doi.org/10.3390/foods9020233
• Santos-Silva, J., Bessa, R. J., & Santos-Silva, F. (2002). Effect of genotype, feeding system and slaughter weight on the quality of light lambs. Livestock Production Science, 77(2–3), 187–194. https://doi.org/10.1016/S0301-6226(02)00059-3
• Thammapat, P., Raviyan, P., & Siriamornpun, S. (2010). Proximate and fatty acids composition of the muscles and viscera of Asian catfish (Pangasius bocourti). Food Chemistry, 122(1), 223–227. https://doi.org/10.1016/j.foodchem.2010.02.065
• Tönißen, K., Pfuhl, R., Franz, G. P., Dannenberger, D., Bochert, R., & Grunow, B. (2022). Impact of spawning season on fillet quality of wild pikeperch (Sander lucioperca). European Food Research and Technology, 248(5), 1277–1285. https://doi.org/10.1007/s00217-022-03963-7
• Ulbricht, T. L. V., & Southgate, D. A. T. (1991). Coronary heart disease: seven dietary factors. The Lancet, 338(8773), 985–992. https://doi.org/10.1016/0140-6736(91)91846-M
• Unlusayin, M., Bilgin, S., Izci, L., & Gulyavuz, H. (2002). The preparation of fish ball from pike perch (Sander lucioperca) and tench (Tinca tinca) filet cracks and determination of shelf life. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6, 34-43.
• Uysal, K., & Aksoylar, M. Y. (2003). Eğirdir Gölü’nde yasayan sudak (Stizostedion lucioperca) balıklarının 0-3 yag asitleri oranı ve saglık uzerine etkisinin degerlendirilmesi. Journal of Science and Technology of Dumlupınar University, 5, 61-68.
• Uysal, K., & Aksoylar, M. Y. (2005). Seasonal variations in fatty acid composition and the n-6/n-3 fatty acid ratio of pikeperch (Sander lucioperca) muscle lipids. Ecology of Food and Nutrition, 44(1), 23-35.
• Valencia, I., Ansorena, D., & Astiasarán, I. (2006). Nutritional and sensory properties of dry fermented sausages enriched with n−3 PUFAs. Meat Science, 72(4), 727–733. https://doi.org/10.1016/j.meatsci.2005.09.022
• Yanes-Roca, C., Holzer, A., Mraz, J., Veselý, L., Malinovskyi, O., & Policar, T. (2020). Improvements on Live Feed Enrichments for Pikeperch (Sander lucioperca) Larval Culture. Animals, 10(3), 401. https://doi.org/10.3390/ani10030401
• Zakęś, Z. (1997). Converting pond-reared pikeperch fingerlings, Stizostedion lucioperca (L.), to artificial food-effect of water temperature. Fisheries & Aquatic Life, 5(2), 313–324.