BAZI DENİZ BALIKLARININ AMİNOASİT - YAĞ ASİTİ İÇERİKLERİ VE BESLENME AÇISINDAN ÖNEMİ
Year 2015,
Volume: 11 Issue: 2, 45 - 59, 05.08.2016
Zeliha Ufuk Canlı Fidanbaş
Şengül Bilgin
Ömer Osman Ertan
Abstract
Bu derlemede, bazı deniz balıklarının aminoasit ve yağ asiti içeriklerine yer verilmiştir. Aynı zamanda balıklarda bulunan aminoasit ve yağ asitlerinin özellikleri ve önemi, bu besin kaynaklarının mevsimlere ve yaşama ortamına göre değişimi bunların insan beslenmesindeki önemi de vurgulanmıştır. Ayrıca balık tüketiminin insan sağlığı açısından önemi konusunda bilgi verilmiştir.
References
- Aksoy, M., 2000. Beslenme biyokimyası.ISBN 975-8322-07-9 Hatipoğlu yayınları. 622s.
- Anonim, 2013. Türkiye İstatistik Kurumu (TUİK). Su Ürünleri İstatistikleri. Yayın No:4349, ISBN 978-975-19-6242-3, 61s.
- Arıman Karabulut, H., ve Yandı, İ. 2006. Su Ürünlerindeki Omega-3 Yağ Asitlerinin Önemi ve Sağlık Üzerine Etkisi, Ege Üniversitesi, Journal of Fisheries & Aquatic Sciences, 23(1/3): 339-342.
- Argyropoulou, V.,Kalogeropoulos, N., Alexis, M.N., 1992. Effect of Dietary Lipids on Growth and Tissue Fatty Acid Composition of Grey Mullet (Mugil cephalus). Comparative Biochemistry and Physiology Part A: Physiology, 101 (1): 129-135.
- Armstrong, S.G. and Wyllie, S.G. and Leach, D.N., 1994. Effects of Season and Location of Catch on the Fatty Acid Composition of Some Australian Fish Species. Food Chemistry, 51 (3): 295-305.
- Arnold, L. E, 2001. Alternative Treatments for Adults with Attention-Deficit Hyperactivity Disorder (ADHD). Annals New York Academy of Sciences 931:310-341.
- Bilişli, A., 2009. Gıda Kimyası. Sidas Medya Ltd. Şti. ISBN:978-9944-5660-2-5, 355s.
- Bourre, J.M. 2007. Dietary omega-3 fatty acids for women. Biomedicine and Pharma cothe-raphy, 61: 105-112. Calabrese, J. P., 1999. Fish oil and dipolar disorder, Archives of General Psychicatry, vol. 56, pp. 413-414.
- Caponio, F., Lestingi, A., Summo, C., Bilancia, M.T. and Laudadio,V., 2004. Chemical Characteristics and Lipid Fraction Quality of Sardines (Sardine pilchardus W.): influence of Sex and Lenght. J. Appl. Ichthyol, 20:530-535.
- Connor WE. 2000. The importance of n-3 fatty acids in health and disease. Am J Clin Nutr, 71 (1): 171 - 175.
- Conquer, J. A., 2000. Fatty acid analysis of blood plazma of patient with Alzheimer’s disease, other type of dementia, and cognitive impairment, Lipids, 35: 1305-1311.
- Coşkun,T.,2005.Fonksiyonel besinlerin sağlığımız üzerine etkileri Çocuk Sağlığı Hastalıkları Dergisi 48: 69-84
- Çaklı, Ş., 2007. Su Ürünleri İşleme Teknolojisi. Ege Üniversitesi basımevi Bornova, İzmir ISBN: 978-975-483-761-2. 696 s.
- Erkan, N., Özden, Ö., 2007.The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process. Radiation Physics and Chemistry 76, 1636–1641.
- Erkan, N., Özden, Ö.,Selçuk, A., 2010. Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes. Journal of Medıcınal Food J Med Food 13 (6), 1524–1531
- Erkan, N., 2013. Türkiye’de tüketilen su ürünlerinin omega-3 (ω-3) yağ asidi profilinin değerlendirilmesi. Journal of Fisheries Sciences.com 7(2):194-208. DOI:10.3153/jfscom.2013020
- http://faostat.fao.org/site/610/DesktopDefault.aspx?PageID=610#ancor (Erişim tarihi 4/01/2016)
- Fearon KC, Von Meyenfeldt MF, Moses AG, Van Geenen R, Roy A, Gouma DJ, Giacosa A, Van Gossum A, Bauer J, Barber MD, Aaronson NK, Voss AC, Tisdale MJ. 2003. Effect of a protein and energy dense n−3 fatty acid enriched oral supplement on loss of weight and lean tissue in cancer cachexia: a randomized double blind trial. Gut 52 (10):1479-1486.
- Friedland R.P., 2003. Fish consumption and the risk of Alzheimer disease: is it time to make dietary recommendations Arch Neurol 60: 923-924.
- Gamez-Meza, N., Higuera-Ciapara, L., Calderon de la Barca, A.M., Vazquez-Moreno, L., NoregaRodriguez, J. AndAngulo-Guerro, O. 1999. Sasonal Variation in the Fatty Acid Composition and Quality of Sardine Oil from Sardinops sagax caeruleus of the Gulf of California. Lipids, 34 (6): 639-642.
- Grigorakis, K., Fountoulaki E., Vasilaki A., Mittakos I., Nathanailides C., 2011. Lipid quality and filleting yield of reared meagre (Argyrosomus regius). International Journal of Food Science and Technology, 46: 711–716.
- Gözükara, E. M., 2001.Biyokimya cilt 2. Nobel Tıp Kitabevleri 4.Baskı,1258s.
- Holub BJ. 2002. Clinical nutrition: 4. Omega-3 fatty acids in cardiovascular care. Can Med Assoc J, 166 (5):608 - 615.
- http://www.dartmouth.edu/~rswenson/NeuroSci/chapter_11.html 22/11/2015). Imura, K., & Okada, A. 1998. Amino acid metabolism in pediatric patients. Nutrition, 14(1): 143– 148.
- İmre, S., Sağlik, S., 1998. Fatty Acid Composition and Cholesterol Content of Some Turkish Species. Turk J.Chem., 22:321-324.
- Kalogeropoulos N, Andrikopoulos NK & Hassapidou M. 2004. Dietary evaluation of mediterranean fish and molluscs pan-fried in virgin olive oil. J Sci Food Agric, 84 (13): 1750-1758.
- Kaya, Y., Duyar, H.A., Erdem, M.E. 2004. Balık Yağ Asitlerinin İnsan Sağlığı İçin Önemi. Ege Üniversitesi Journal of Fisheries & Aquatic Sciences, 21(3-4): 365- 370.
- Kim, J. D. ve Lall, S.P. 2000. Amino acid composition of whole body tissue of Atlantic halibut (Hippo glossus hippo glossus), yellow tail flounder (Pleuronectes ferruginea) and Japanese flounder (Paralichthy solivaceus),” Aquaculture, 187(3-4). 367-373.
- Kolanowski W ve Laufenberg G. 2006. Enrichment of food products with polyunsaturated fatty acids by fish oil addition. Eur Food Res Technol, 222: 472 - 477.
- Kromhout, D.,Bosschieter, E.B., De Lezenne, C.C., 1985. The Inverse Relation Between Fish Consumption and 20-Year Mortality From Coronary Heart Disease. N. Engl. J. Med., 312 (19): 1205-9.
- Kuzu, S., 2005 Farklı avlama mevsimlerinin İskenderun Körfezi’nde avlanan keserbaş barbun (Mullus barbatus, L., 1758)’un aminoasit ve yağ asitleri kompozisyonuna etkileri. Çukurova Üniversitesi fen bilimleri enstitüsü su ürünleri anabilim dalı yüksek lisans tezi, 39 s.
- Kyle D. J., 1999. Low serum docosahexaenoic acid is a significant risk factor for Alzheimer’s dementia. Lipids, 34S, 245.
- Lauritzen L., Hansen H. S., Jorgensen M. H., Michaelsen K. F., 2001. The essentially of long chain n-3 fatty acids in relation to development and function and brain and retina. Progress in Lipid Research, 40, 1–94.
- Luzia, L.A., Sampaio, G.R., Castellucci, C.M.N., Torres, E.A.F.S., 2003. The Influence of Season on the Lipid Profiles of Five Commercially Important Species of Brazilian Fish. Food Chemistry, 83: 93-97.
- McNamara, R. K. ve Carlson, S. E. 2006. Role of omega-3 fatty acids in brain development and function: potential implications for the pathogenesis and prevention of psychopathology. Prostaglandins, Leukotrienes and Essential Fatty Acids, 75(4), 329-349.
- Mendez, E. ve Gonzalez, R.M., 1997. Seasonal Changes in the Chemical and Lipid Composition of the Southwest Atlantic Hake (Merluccius hubbsi).Food Chemistry, 59 (2): 213-217
- Morris, M.C, Evans, D.A, Bienias J.L, 2003. Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease. Arch Neurol, 60: 940-946.
- Norrish, A. E., 2000. Prostate canserrisc and consuption of fish oil, a dietary biomarker based casecontrol study, British Journal of Canser, 81: 7, 1238- 1240.
- Özyurt, G. ve Polat, A. 2006. Amino acid and fatty acid composition of wild sea bass (Dicentrarchus labrax): a seasonal differentiation. European Food Research and Technology, 222(3-4), 316320.
- Oluwaniyi, O. O., Dosumu, O.O. and Awolola, G. V. 2010. Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry, 123(4). 1000-1006. Osman, H., Suriah, A. R., Law, E.C., 2001. Fatty acid composition and cholesterol content of selected marine fish in malaysian waters. Food Chemistry 73: 55-60.
- 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.
- Öncü, B., ve Şenol, S., 2002. Dikkat Eksikliği Hiperaktivite Bozukluğunun Etiyolojisi: Bütüncül Yaklaşım. Klinik psikiyatri, 5:111-119.
- Özden, Ö. ve Erkan, N. 2011. A preliminary study of amino acid and mineral profiles of important and estimable 21 seafood species, British Food Journal, 113: 4, 457 – 469.
- Özmert, E. N. 2005. Erken çocukluk gelişiminin desteklenmesi-I: Beslenme. Çocuk sağlığı ve hastalıkları dergisi, 48(2), 179-195.
- Özoğul, Y., Özoğul, F. 2007. Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas. Food Chemistry, 100: 1634-1638.
- Özoğul, Y., Özoğul, F., Alagöz, S., 2007. Fatty acid profiles and fat contents of commerci-ally important seawater and freshwater fish species of Turkey: A comparative study, Food Chemistry, 103: 217-223.
- Passı, S., Cataudella, S., Marco, P., Sımone, F., Rastrelli L., 2002. Fatty Acid Composition and Antioxidant Levels in Muscle Tissue of Different Mediterranean Marine Species of Fish and Shellfish J. Agric. Food Chem. 50: 7314-7322.
- Peng, S., Chen, C., Shi, Z. and Wang, L. 2013. Amino acid and fatty acid composition of the muscle tissue of yellowfin tuna (Thunnus albacares) and bigeye tuna (thunnus obesus),. Journal of Food and Nutrition Research, 1(4). 42-45.
- Polı B.M., Parısı G., Zampacavallo G., Iurzan F., Mecattı M., Lupı P., Bonellı A., 2003. preliminary results on quality and quality changes in reared meagre (Argyrosomus regius): body and filet traits and freshness changes in refrigerated commercial-size fish. Aquaculture ınternational 11: 301–311, 2003.
- Polat, A., Kuzu, S., Özyurt, G., Tokur, B., 2009. Fatty acid composition of red mullet (Mullus barbatus): A seasonal differention. Journal of Muscle Foods, 20: 70-78.
- Sağlık, S., Alpaslan, M., Gezgin, T., Çetintürk, K., Tekinay, A., Güven, K.C., 2003. Fatty acid composition of wild and cultivated gilt-head seabream (Sparus aurata) and sea bass (Dicentrarchus labrax), European Journal of Lipid Science and Technology, 105: 104-107.
- Sağlık., S., İmre, S., 2001. ω-3 Fatty acids in some fish species from Turkey. J Food Sci 66:210– 212. Saldamlı, İ., 2007. Gıda Kimyası, Hacettepe Üniversitesi Yayınları, ISBN: 978-975-491-385-9, Ankara, 398s.
- Shirai, N., Suzuki, H., Toukairin, S. and Wada, S. 2001. Spawning and season affect lipid content and fatty acid composition of ovary and liver in Japanese catfish (Silurus asotus). Comparative Biochemistry and Physiology, Part B 129: 185-195.
- Simopoulos, A. P. 2002. Omega-3 fatty acids in inflammation and autoimmune diseases. Journal of the American College of Nutrition, 21(6), 495-505.
- Sıscovick, D.S.,Raghunathan, T.E. Weinman, S., Wicklund, KG., Albright, J., Bovbjerg, V., Arbogast, P., Smıth, H., Kushı, L., H., 1995. Dietary Intake and Cell Membrane Levels of Long-Chain n-3Polyunsaturated Fatty Acids and the Risk of Primary Cardiac Arrest. The journal of the American Medikal Association, 274 (17): 1363-1367. Soriguer, F., Serna, S., Valverde, E., Hernando, J., Reyes, E.M.,
- Soriguer, M., Pareja, A., Tinahones, F., Esteva, I., 1997. Lipid, protein, and calorie content of different Atlantic and Mediterranean fish, shellfish, and molluscs commonly eaten in the south of Spain. European Journal of Epidemiology 13: 451–463.
- Stoll, A. L., 1999. Omega-3 fatty acids in bipolar disorder, Archives of General Psychiatry, vol. 56: 407-412. Tanakol, R.,Yazici, Z., Sener, E. and Sencer, E., 1999. Fatty Acid Composition of 19 Species of Fish from the Black Sea and the Marmara Sea. Lipids, 34: 3,291-297.
- Turan, H., Kaya, Y., Sönmez, G., 2006. Balık Etinin Besin Değeri ve İnsan Sağlığındaki Yeri E.Ü. Su Ürünleri Dergisi 2006 E.U. Journal of Fisheries & Aquatic Sciences 2006 Cilt/Volume 23, Ek/Suppl. (1/3): 505-508.
- Varlık, C., Erkan, N., Özden,Ö., Mol,S., Baygar,T. 2004. Su Ürünleri İşleme Teknolojisi. İst. Üniv.Yayın No: 4465, Su Ürünleri Fak.No:7, ISBN:975-404-715-4. İstanbul, 491s.
- Young, V. R. 1994. Adult amino acid requirements: The case for a major revision in current recommendations. Journal of Nutrition, 124:8, 1517–1523.
- Zhao, F.,Zhuang, P., Song, C., Shi, Z. H., Zhang, L. Z. 2010. Amino acid and fatty acid compositions and nutritional quality of muscle in the pomfret, Pampus punctatissimus,” Food Chemistry, 118(2). 224-227.
- Zlatanos, S., ve Laskaridis, K., 2007. Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicho-lus) and picarel (Spicara smaris), Food Chemistry, 103(3): 725-728.
Fatty Acıds - Amıno Acıd Contents of Some Sea Fısh and Importance in Terms Of Nutrıtıon
Year 2015,
Volume: 11 Issue: 2, 45 - 59, 05.08.2016
Zeliha Ufuk Canlı Fidanbaş
Şengül Bilgin
Ömer Osman Ertan
Abstract
In this review, the amino acid and fatty acid contents of some marine fish are given. The characteristics andimportance of amino acids and fatty acids found in fish is also emphasized, besides changes of food sourcesaccording to the seasons and habitats and importance of its in human nutrition. In addition, It was given aboutthe information, importance of fish consumption on human health in this review.
References
- Aksoy, M., 2000. Beslenme biyokimyası.ISBN 975-8322-07-9 Hatipoğlu yayınları. 622s.
- Anonim, 2013. Türkiye İstatistik Kurumu (TUİK). Su Ürünleri İstatistikleri. Yayın No:4349, ISBN 978-975-19-6242-3, 61s.
- Arıman Karabulut, H., ve Yandı, İ. 2006. Su Ürünlerindeki Omega-3 Yağ Asitlerinin Önemi ve Sağlık Üzerine Etkisi, Ege Üniversitesi, Journal of Fisheries & Aquatic Sciences, 23(1/3): 339-342.
- Argyropoulou, V.,Kalogeropoulos, N., Alexis, M.N., 1992. Effect of Dietary Lipids on Growth and Tissue Fatty Acid Composition of Grey Mullet (Mugil cephalus). Comparative Biochemistry and Physiology Part A: Physiology, 101 (1): 129-135.
- Armstrong, S.G. and Wyllie, S.G. and Leach, D.N., 1994. Effects of Season and Location of Catch on the Fatty Acid Composition of Some Australian Fish Species. Food Chemistry, 51 (3): 295-305.
- Arnold, L. E, 2001. Alternative Treatments for Adults with Attention-Deficit Hyperactivity Disorder (ADHD). Annals New York Academy of Sciences 931:310-341.
- Bilişli, A., 2009. Gıda Kimyası. Sidas Medya Ltd. Şti. ISBN:978-9944-5660-2-5, 355s.
- Bourre, J.M. 2007. Dietary omega-3 fatty acids for women. Biomedicine and Pharma cothe-raphy, 61: 105-112. Calabrese, J. P., 1999. Fish oil and dipolar disorder, Archives of General Psychicatry, vol. 56, pp. 413-414.
- Caponio, F., Lestingi, A., Summo, C., Bilancia, M.T. and Laudadio,V., 2004. Chemical Characteristics and Lipid Fraction Quality of Sardines (Sardine pilchardus W.): influence of Sex and Lenght. J. Appl. Ichthyol, 20:530-535.
- Connor WE. 2000. The importance of n-3 fatty acids in health and disease. Am J Clin Nutr, 71 (1): 171 - 175.
- Conquer, J. A., 2000. Fatty acid analysis of blood plazma of patient with Alzheimer’s disease, other type of dementia, and cognitive impairment, Lipids, 35: 1305-1311.
- Coşkun,T.,2005.Fonksiyonel besinlerin sağlığımız üzerine etkileri Çocuk Sağlığı Hastalıkları Dergisi 48: 69-84
- Çaklı, Ş., 2007. Su Ürünleri İşleme Teknolojisi. Ege Üniversitesi basımevi Bornova, İzmir ISBN: 978-975-483-761-2. 696 s.
- Erkan, N., Özden, Ö., 2007.The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process. Radiation Physics and Chemistry 76, 1636–1641.
- Erkan, N., Özden, Ö.,Selçuk, A., 2010. Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes. Journal of Medıcınal Food J Med Food 13 (6), 1524–1531
- Erkan, N., 2013. Türkiye’de tüketilen su ürünlerinin omega-3 (ω-3) yağ asidi profilinin değerlendirilmesi. Journal of Fisheries Sciences.com 7(2):194-208. DOI:10.3153/jfscom.2013020
- http://faostat.fao.org/site/610/DesktopDefault.aspx?PageID=610#ancor (Erişim tarihi 4/01/2016)
- Fearon KC, Von Meyenfeldt MF, Moses AG, Van Geenen R, Roy A, Gouma DJ, Giacosa A, Van Gossum A, Bauer J, Barber MD, Aaronson NK, Voss AC, Tisdale MJ. 2003. Effect of a protein and energy dense n−3 fatty acid enriched oral supplement on loss of weight and lean tissue in cancer cachexia: a randomized double blind trial. Gut 52 (10):1479-1486.
- Friedland R.P., 2003. Fish consumption and the risk of Alzheimer disease: is it time to make dietary recommendations Arch Neurol 60: 923-924.
- Gamez-Meza, N., Higuera-Ciapara, L., Calderon de la Barca, A.M., Vazquez-Moreno, L., NoregaRodriguez, J. AndAngulo-Guerro, O. 1999. Sasonal Variation in the Fatty Acid Composition and Quality of Sardine Oil from Sardinops sagax caeruleus of the Gulf of California. Lipids, 34 (6): 639-642.
- Grigorakis, K., Fountoulaki E., Vasilaki A., Mittakos I., Nathanailides C., 2011. Lipid quality and filleting yield of reared meagre (Argyrosomus regius). International Journal of Food Science and Technology, 46: 711–716.
- Gözükara, E. M., 2001.Biyokimya cilt 2. Nobel Tıp Kitabevleri 4.Baskı,1258s.
- Holub BJ. 2002. Clinical nutrition: 4. Omega-3 fatty acids in cardiovascular care. Can Med Assoc J, 166 (5):608 - 615.
- http://www.dartmouth.edu/~rswenson/NeuroSci/chapter_11.html 22/11/2015). Imura, K., & Okada, A. 1998. Amino acid metabolism in pediatric patients. Nutrition, 14(1): 143– 148.
- İmre, S., Sağlik, S., 1998. Fatty Acid Composition and Cholesterol Content of Some Turkish Species. Turk J.Chem., 22:321-324.
- Kalogeropoulos N, Andrikopoulos NK & Hassapidou M. 2004. Dietary evaluation of mediterranean fish and molluscs pan-fried in virgin olive oil. J Sci Food Agric, 84 (13): 1750-1758.
- Kaya, Y., Duyar, H.A., Erdem, M.E. 2004. Balık Yağ Asitlerinin İnsan Sağlığı İçin Önemi. Ege Üniversitesi Journal of Fisheries & Aquatic Sciences, 21(3-4): 365- 370.
- Kim, J. D. ve Lall, S.P. 2000. Amino acid composition of whole body tissue of Atlantic halibut (Hippo glossus hippo glossus), yellow tail flounder (Pleuronectes ferruginea) and Japanese flounder (Paralichthy solivaceus),” Aquaculture, 187(3-4). 367-373.
- Kolanowski W ve Laufenberg G. 2006. Enrichment of food products with polyunsaturated fatty acids by fish oil addition. Eur Food Res Technol, 222: 472 - 477.
- Kromhout, D.,Bosschieter, E.B., De Lezenne, C.C., 1985. The Inverse Relation Between Fish Consumption and 20-Year Mortality From Coronary Heart Disease. N. Engl. J. Med., 312 (19): 1205-9.
- Kuzu, S., 2005 Farklı avlama mevsimlerinin İskenderun Körfezi’nde avlanan keserbaş barbun (Mullus barbatus, L., 1758)’un aminoasit ve yağ asitleri kompozisyonuna etkileri. Çukurova Üniversitesi fen bilimleri enstitüsü su ürünleri anabilim dalı yüksek lisans tezi, 39 s.
- Kyle D. J., 1999. Low serum docosahexaenoic acid is a significant risk factor for Alzheimer’s dementia. Lipids, 34S, 245.
- Lauritzen L., Hansen H. S., Jorgensen M. H., Michaelsen K. F., 2001. The essentially of long chain n-3 fatty acids in relation to development and function and brain and retina. Progress in Lipid Research, 40, 1–94.
- Luzia, L.A., Sampaio, G.R., Castellucci, C.M.N., Torres, E.A.F.S., 2003. The Influence of Season on the Lipid Profiles of Five Commercially Important Species of Brazilian Fish. Food Chemistry, 83: 93-97.
- McNamara, R. K. ve Carlson, S. E. 2006. Role of omega-3 fatty acids in brain development and function: potential implications for the pathogenesis and prevention of psychopathology. Prostaglandins, Leukotrienes and Essential Fatty Acids, 75(4), 329-349.
- Mendez, E. ve Gonzalez, R.M., 1997. Seasonal Changes in the Chemical and Lipid Composition of the Southwest Atlantic Hake (Merluccius hubbsi).Food Chemistry, 59 (2): 213-217
- Morris, M.C, Evans, D.A, Bienias J.L, 2003. Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease. Arch Neurol, 60: 940-946.
- Norrish, A. E., 2000. Prostate canserrisc and consuption of fish oil, a dietary biomarker based casecontrol study, British Journal of Canser, 81: 7, 1238- 1240.
- Özyurt, G. ve Polat, A. 2006. Amino acid and fatty acid composition of wild sea bass (Dicentrarchus labrax): a seasonal differentiation. European Food Research and Technology, 222(3-4), 316320.
- Oluwaniyi, O. O., Dosumu, O.O. and Awolola, G. V. 2010. Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry, 123(4). 1000-1006. Osman, H., Suriah, A. R., Law, E.C., 2001. Fatty acid composition and cholesterol content of selected marine fish in malaysian waters. Food Chemistry 73: 55-60.
- 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.
- Öncü, B., ve Şenol, S., 2002. Dikkat Eksikliği Hiperaktivite Bozukluğunun Etiyolojisi: Bütüncül Yaklaşım. Klinik psikiyatri, 5:111-119.
- Özden, Ö. ve Erkan, N. 2011. A preliminary study of amino acid and mineral profiles of important and estimable 21 seafood species, British Food Journal, 113: 4, 457 – 469.
- Özmert, E. N. 2005. Erken çocukluk gelişiminin desteklenmesi-I: Beslenme. Çocuk sağlığı ve hastalıkları dergisi, 48(2), 179-195.
- Özoğul, Y., Özoğul, F. 2007. Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas. Food Chemistry, 100: 1634-1638.
- Özoğul, Y., Özoğul, F., Alagöz, S., 2007. Fatty acid profiles and fat contents of commerci-ally important seawater and freshwater fish species of Turkey: A comparative study, Food Chemistry, 103: 217-223.
- Passı, S., Cataudella, S., Marco, P., Sımone, F., Rastrelli L., 2002. Fatty Acid Composition and Antioxidant Levels in Muscle Tissue of Different Mediterranean Marine Species of Fish and Shellfish J. Agric. Food Chem. 50: 7314-7322.
- Peng, S., Chen, C., Shi, Z. and Wang, L. 2013. Amino acid and fatty acid composition of the muscle tissue of yellowfin tuna (Thunnus albacares) and bigeye tuna (thunnus obesus),. Journal of Food and Nutrition Research, 1(4). 42-45.
- Polı B.M., Parısı G., Zampacavallo G., Iurzan F., Mecattı M., Lupı P., Bonellı A., 2003. preliminary results on quality and quality changes in reared meagre (Argyrosomus regius): body and filet traits and freshness changes in refrigerated commercial-size fish. Aquaculture ınternational 11: 301–311, 2003.
- Polat, A., Kuzu, S., Özyurt, G., Tokur, B., 2009. Fatty acid composition of red mullet (Mullus barbatus): A seasonal differention. Journal of Muscle Foods, 20: 70-78.
- Sağlık, S., Alpaslan, M., Gezgin, T., Çetintürk, K., Tekinay, A., Güven, K.C., 2003. Fatty acid composition of wild and cultivated gilt-head seabream (Sparus aurata) and sea bass (Dicentrarchus labrax), European Journal of Lipid Science and Technology, 105: 104-107.
- Sağlık., S., İmre, S., 2001. ω-3 Fatty acids in some fish species from Turkey. J Food Sci 66:210– 212. Saldamlı, İ., 2007. Gıda Kimyası, Hacettepe Üniversitesi Yayınları, ISBN: 978-975-491-385-9, Ankara, 398s.
- Shirai, N., Suzuki, H., Toukairin, S. and Wada, S. 2001. Spawning and season affect lipid content and fatty acid composition of ovary and liver in Japanese catfish (Silurus asotus). Comparative Biochemistry and Physiology, Part B 129: 185-195.
- Simopoulos, A. P. 2002. Omega-3 fatty acids in inflammation and autoimmune diseases. Journal of the American College of Nutrition, 21(6), 495-505.
- Sıscovick, D.S.,Raghunathan, T.E. Weinman, S., Wicklund, KG., Albright, J., Bovbjerg, V., Arbogast, P., Smıth, H., Kushı, L., H., 1995. Dietary Intake and Cell Membrane Levels of Long-Chain n-3Polyunsaturated Fatty Acids and the Risk of Primary Cardiac Arrest. The journal of the American Medikal Association, 274 (17): 1363-1367. Soriguer, F., Serna, S., Valverde, E., Hernando, J., Reyes, E.M.,
- Soriguer, M., Pareja, A., Tinahones, F., Esteva, I., 1997. Lipid, protein, and calorie content of different Atlantic and Mediterranean fish, shellfish, and molluscs commonly eaten in the south of Spain. European Journal of Epidemiology 13: 451–463.
- Stoll, A. L., 1999. Omega-3 fatty acids in bipolar disorder, Archives of General Psychiatry, vol. 56: 407-412. Tanakol, R.,Yazici, Z., Sener, E. and Sencer, E., 1999. Fatty Acid Composition of 19 Species of Fish from the Black Sea and the Marmara Sea. Lipids, 34: 3,291-297.
- Turan, H., Kaya, Y., Sönmez, G., 2006. Balık Etinin Besin Değeri ve İnsan Sağlığındaki Yeri E.Ü. Su Ürünleri Dergisi 2006 E.U. Journal of Fisheries & Aquatic Sciences 2006 Cilt/Volume 23, Ek/Suppl. (1/3): 505-508.
- Varlık, C., Erkan, N., Özden,Ö., Mol,S., Baygar,T. 2004. Su Ürünleri İşleme Teknolojisi. İst. Üniv.Yayın No: 4465, Su Ürünleri Fak.No:7, ISBN:975-404-715-4. İstanbul, 491s.
- Young, V. R. 1994. Adult amino acid requirements: The case for a major revision in current recommendations. Journal of Nutrition, 124:8, 1517–1523.
- Zhao, F.,Zhuang, P., Song, C., Shi, Z. H., Zhang, L. Z. 2010. Amino acid and fatty acid compositions and nutritional quality of muscle in the pomfret, Pampus punctatissimus,” Food Chemistry, 118(2). 224-227.
- Zlatanos, S., ve Laskaridis, K., 2007. Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicho-lus) and picarel (Spicara smaris), Food Chemistry, 103(3): 725-728.