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DIFFERENCES IN NUTRITION VALUE AND FATTY ACID PROFILES OF CULTURED FISH CONSUMED IN TURKEY

Year 2019, Volume 44, Issue 1, 50 - 59, 15.02.2019
https://doi.org/10.15237/gida.GD18100

Abstract

Meat yields, lipid levels and fatty acid compositions of four commercially important reared fish species (meagre, sea bream, sea bass, and rainbow trout) were investigated in this study. The lipid levels were measured in the following order; meagre <sea bass<sea bream<rainbow trout. The meat yields of the fish were between 55% and 66%.   Additionally, the levels of SFA in reared fish used in the study were found to be 29.10-40.40%, the levels of MUFA 21.15-36.62%, and PUFA 11.95- 21.44%. The predominant fatty acids of meagre, sea bream and rainbow trout were C16:0, C18:0, C18:2n6, and C22:6n-3. The major fatty acids of the sea bass were identified as C16:0, C18:0, C22:6n-3 and C20:5n-3. Moreover, the DHA and EPA levels of reared fish differ from each other. This difference was statistically significant in all measurements except for DHA levels of meagre and sea bass (P <0.05).

References

  • Anonim 2014. http://www.tarim.com.tr/Avrupa-da-Satilan-3-Baliktan-Biri-Turkiye-den-Ihrac-Ediliyor,18022h (internet erişim 21.06.2018)Anonim 2015.https://www.perakende.org/avrupada-satilan-3-baliktan-biri-turkiyeden-ihrac-ediliyor-1342802437h.html (internet erişim 21.06.2018)FAO 2014. FishStatJ- software for fishery statistical time series. Erişimin mümkün olduğu web sayfaları:http://www.fao.org/fishery/culturedspecies/Argyrosomus_regius/en,http://www.fao.org/fishery/species/ Sparus_aurata/en,http://www.fao.org/fishery/culturedspecies/Dicentrarchus_labrax/en,http://www.fao.org/fishery/culturedspecies/Oncorhynchus_mykiss/en, (internet erişimi 25/05/2018).Ackman, R. G. 1989. Nutritional composition of fats in seafood in progress. Food and Nutrition Science, 13: 161-241.Chu, Y.H., Hwang, L.S., (2002). Food Lipids. In: Z. E. Skorski (Ed), Chemical and functional properties of food components, chapter 6, CRS Press, Florida, 115-132 pp.Dobreva, D. A., Merdzhanova, A., & Makedonski, L. (2017). Fat soluble nutrients and fatty acids in skin and fillet of farmed rainbow trout. Bulgarian Chemical Communications, Volume 49, Special Issue G (pp.118 –123) Erkan, N., & Özden, Ö. (2007). Proximate composition and mineral contents in aqua cultured sea bass (Dicentrarchus labrax), sea bream (Sparus aurata) analyzed by ICP-MS. Food chemistry, 102(3), 721-725. https://doi.org/10.1016/j.foodchem.2006.06.004Giogios, I., Grigorakis, K., & Kalogeropoulos, N. (2013). Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size. Food chemistry, 141(3), 3153-3159. https://doi.org/10.1016/j.foodchem.2013.05.154Grigorakis, 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 & technology, 46(4), 711-716. https://doi.org/10.1111/j.1365-2621.2010.02537.xHanson, S.W.F. ve Olley, J. (1963). Application of the Bligh and Dyer method of lipid extraction to tissue homogenates. Biochemical Journal, 89: 101-102. Harlioğlu, A. G., Yilmaz, Ö., Oray, I. K., & Aydin, S. (2016). A comparison of fatty acid, cholesterol and vitamin composition in sea bass [Dicentrarchus labrax (Linnaeus, 1758)] and sea bream [Sparus aurata (Linnaeus, 1758)] from three cage farm areas: Antalya and Muğla (Turkey) and İskele (Northern Cyprus). Journal of Applied Ichthyology, 32(3), 577-582. https://doi.org/10.1111/jai.13036Hernández, M. D., López, M. B., Álvarez, A., Ferrandini, E., García, B. G., & Garrido, M. D. (2009). Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food chemistry, 114(1), 237-245. https://doi.org/10.1016/j.foodchem.2008.09.045Kayim, M., Kocabas, M., Can, E., Kizak, V., & Ates, M. (2011). Proximate composition, fatty acid profile and mineral content of wild brown trout (Salmo trutta sp.) from Munzur River in Tunceli, Turkey. Asian Journal of Chemistry, 23(8), 3533.Monfort, M. C. (2010). Present market situation and prospects of meagre (Argyrosomus regius), as an emerging species in Mediterranean aquaculture. Studies and Reviews-General Fisheries Commission for the Mediterranean, (89). Muñoz-Lechuga, R., Sanz-Fernández, V., & Cabrera-Castro, R. (2018). An Overview of Freshwater and Marine Finfish Aquaculture in Spain: Emphasis on Regions. Reviews in Fisheries Science & Aquaculture, 26(2), 195-213. https://doi.org/10.1080/23308249.2017.1381832Muñoz-Lechuga, R., Sanz-Fernández, V., & Cabrera-Castro, R. (2018). An Overview of Freshwater and Marine Finfish Aquaculture in Spain: Emphasis on Regions. Reviews in Fisheries Science & Aquaculture, 26(2), 195-213. https://doi.org/10.1080/23308249.2017.1381832Oz, M., & Dikel, S. (2015). Comparison of body compositions and fatty acid profiles of farmed and wild rainbow trout (Oncorhynchus mykiss). Food Science and Technology, 3(4), 56-60.Ozogul, Y., Duysak, O., Ozogul, F., Özkütük, A. S., & Türeli, C. (2008). Seasonal effects in the nutritional quality of the body structural tissue of cephalopods. Food chemistry, 108(3), 847-852. DOI: 10.13189/fst.2015.030402Ozyilmaz, A., Demirci, A., Konuskan, D. B., & Demirci, S. (2017). Macro minerals, micro minerals, heavy metal, fat, and fatty acid profiles of European hake (Merluccius merluccius Linnaeus, 1758) caught by gillnet. Journal of Entomology and Zoology Studies, 5(6), 272-275.Öksüz, A., Özyılmaz, A., & Küver, Ş. (2011). Fatty acid composition and mineral content of Upeneus moluccensis and Mullus surmuletus. Turkish Journal of Fisheries and Aquatic Sciences, 11(1). DOI: 10.4194/trjfas.2011.0110Öksüz, A., Özyılmaz, A., & Turan, C. (2009). Comparative study on fatty acid profiles of anchovy from Black Sea and Mediterranean Sea (Engraulis encrasicholus L., 1758). Asian Journal of Chemistry, 21(4), 3081.Öksüz, A., Özyılmaz, A., & Sevimli, H. (2010). Element compositions, fatty acid profiles, and proximate compositions of marbled spinefoot (Siganus rivulatus, Forsskal, 1775) and dusky spinefoot (Siganus luridus, Ruppell, 1878). Journal of FisheriesSciences. com, 4(2), 177. DOI: 10.3153/jfscom.2010018Özden, Ö., & Erkan, N. (2008). Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex). International Journal of Food Sciences and Nutrition, 59(7-8), 545-557. https://doi.org/10.1080/09637480701400729Özyılmaz, A., & Palali, B. (2014). Meat Yields, Lipid Levels, and Fatty Acid Components of Some Fish from Ataturk Dam Lake. Aquaculture Studies, 14(3), 029-036. DOI : 10.17693/yunusae.v2014i21953.235724Saavedra, M., Pereira, T. G., Grade, A., Barbeiro, M., Pousão‐Ferreira, P., Quental‐Ferreira, H., ... & Gonçalves, A. (2015). Farmed meagre, Argyrosomus regius of three different sizes: what are the differences in flesh quality and muscle cellularity?. International Journal of Food Science & Technology, 50(6), 1311-1316. https://doi.org/10.1111/ijfs.12769Sinanoglou, V. J., Proestos, C., Lantzouraki, D. Z., Calokerinos, A. C., & Miniadis‐Meimaroglou, S. (2014). Lipid evaluation of farmed and wild meagre (Argyrosomus regius). European journal of lipid science and technology, 116(2), 134-143. https://doi.org/10.1002/ejlt.201300346Taşbozan, O., Gökçe, M. A., & Erbaş, C. (2016). The effect of different growing conditions to proximate composition and fatty acid profiles of rainbow trouts (Oncorhynchus mykiss). Journal of applied animal research, 44(1), 442-445. https://doi.org/10.1080/09712119.2015.1091323Toksen, E., Buchmann, K., & Bresciani, J. (2007). Occurrence of Benedenia sciaenae van Beneden, 1856 (Monogenea: Capsalidae) in cultured meagre (Argyrosomus regius Asso, 1801)(Teleost: Sciaenidae) from western Turkey. Bulletin-European Association of Fish Pathologists, 27(6), 250.TUİK 2016. Türkiye İstatistik Kurumu. http://www.tuik.gov.tr/PreTablo.do?alt_id=1005 (internet erişim 21.06.2018)

TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR

Year 2019, Volume 44, Issue 1, 50 - 59, 15.02.2019
https://doi.org/10.15237/gida.GD18100

Abstract

Bu çalışmada ülkemizde tüketilen kültüre alınmış olan ve ticari öneme sahip; Muskar (Argyrosomus regius), Çipura (Sparus aurata), Levrek (Dicentrarchus labrax) ve Alabalık (Oncorhynchus mykiss) balıklarının et verimi, % yağ miktarı ve yağ asitleri kompozisyonları araştırılmıştır. Balıkların ölçülen yağ seviyeleri arasındaki ilişki Muskar<Levrek<Çipura<Alabalık şeklinde ve et verimleri ise %55-66 aralığında bulunmuştur. Çalışmada kullanılan kültür balıklarının doymuş yağ asitleri düzeyi (SFA) %29.10-40.40, tekli doymamış yağ asitleri düzeyi (MUFA) %21.15-36.62, çoklu doymamış yağ asitleri düzeyi (PUFA) %11.95-21.44 arasında belirlenmiştir. Çalışmada kullanılan Muskar, Çipura ve alabalığın temel yağ asitleri palmitik asit (C16:0), stearik asit (C18:0), linoleik asit (LA C18:2n6), dokosaheksaenoik asit (DHA, C22:6n-3) olarak belirlenmiştir. Levrek balığının temel yağ asitleri için ise bu sıralama C16:0, C18:0, DHA ve eikosapentaenoik asit (EPA, C20:5n-3) şeklinde tespit edilmiştir. Çalışmada kullanılan kültür balıklarının DHA ve EPA düzeyleri birbirlerinden farklılık göstermiştir. Bu farklılık Muskar ve Levrek balıklarının DHA seviyeleri hariç tüm balıklarda istatistiksel açıdan önemli bulunmuştur (P <0.05).

References

  • Anonim 2014. http://www.tarim.com.tr/Avrupa-da-Satilan-3-Baliktan-Biri-Turkiye-den-Ihrac-Ediliyor,18022h (internet erişim 21.06.2018)Anonim 2015.https://www.perakende.org/avrupada-satilan-3-baliktan-biri-turkiyeden-ihrac-ediliyor-1342802437h.html (internet erişim 21.06.2018)FAO 2014. FishStatJ- software for fishery statistical time series. Erişimin mümkün olduğu web sayfaları:http://www.fao.org/fishery/culturedspecies/Argyrosomus_regius/en,http://www.fao.org/fishery/species/ Sparus_aurata/en,http://www.fao.org/fishery/culturedspecies/Dicentrarchus_labrax/en,http://www.fao.org/fishery/culturedspecies/Oncorhynchus_mykiss/en, (internet erişimi 25/05/2018).Ackman, R. G. 1989. Nutritional composition of fats in seafood in progress. Food and Nutrition Science, 13: 161-241.Chu, Y.H., Hwang, L.S., (2002). Food Lipids. In: Z. E. Skorski (Ed), Chemical and functional properties of food components, chapter 6, CRS Press, Florida, 115-132 pp.Dobreva, D. A., Merdzhanova, A., & Makedonski, L. (2017). Fat soluble nutrients and fatty acids in skin and fillet of farmed rainbow trout. Bulgarian Chemical Communications, Volume 49, Special Issue G (pp.118 –123) Erkan, N., & Özden, Ö. (2007). Proximate composition and mineral contents in aqua cultured sea bass (Dicentrarchus labrax), sea bream (Sparus aurata) analyzed by ICP-MS. Food chemistry, 102(3), 721-725. https://doi.org/10.1016/j.foodchem.2006.06.004Giogios, I., Grigorakis, K., & Kalogeropoulos, N. (2013). Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size. Food chemistry, 141(3), 3153-3159. https://doi.org/10.1016/j.foodchem.2013.05.154Grigorakis, 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 & technology, 46(4), 711-716. https://doi.org/10.1111/j.1365-2621.2010.02537.xHanson, S.W.F. ve Olley, J. (1963). Application of the Bligh and Dyer method of lipid extraction to tissue homogenates. Biochemical Journal, 89: 101-102. Harlioğlu, A. G., Yilmaz, Ö., Oray, I. K., & Aydin, S. (2016). A comparison of fatty acid, cholesterol and vitamin composition in sea bass [Dicentrarchus labrax (Linnaeus, 1758)] and sea bream [Sparus aurata (Linnaeus, 1758)] from three cage farm areas: Antalya and Muğla (Turkey) and İskele (Northern Cyprus). Journal of Applied Ichthyology, 32(3), 577-582. https://doi.org/10.1111/jai.13036Hernández, M. D., López, M. B., Álvarez, A., Ferrandini, E., García, B. G., & Garrido, M. D. (2009). Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food chemistry, 114(1), 237-245. https://doi.org/10.1016/j.foodchem.2008.09.045Kayim, M., Kocabas, M., Can, E., Kizak, V., & Ates, M. (2011). Proximate composition, fatty acid profile and mineral content of wild brown trout (Salmo trutta sp.) from Munzur River in Tunceli, Turkey. Asian Journal of Chemistry, 23(8), 3533.Monfort, M. C. (2010). Present market situation and prospects of meagre (Argyrosomus regius), as an emerging species in Mediterranean aquaculture. Studies and Reviews-General Fisheries Commission for the Mediterranean, (89). Muñoz-Lechuga, R., Sanz-Fernández, V., & Cabrera-Castro, R. (2018). An Overview of Freshwater and Marine Finfish Aquaculture in Spain: Emphasis on Regions. Reviews in Fisheries Science & Aquaculture, 26(2), 195-213. https://doi.org/10.1080/23308249.2017.1381832Muñoz-Lechuga, R., Sanz-Fernández, V., & Cabrera-Castro, R. (2018). An Overview of Freshwater and Marine Finfish Aquaculture in Spain: Emphasis on Regions. Reviews in Fisheries Science & Aquaculture, 26(2), 195-213. https://doi.org/10.1080/23308249.2017.1381832Oz, M., & Dikel, S. (2015). Comparison of body compositions and fatty acid profiles of farmed and wild rainbow trout (Oncorhynchus mykiss). Food Science and Technology, 3(4), 56-60.Ozogul, Y., Duysak, O., Ozogul, F., Özkütük, A. S., & Türeli, C. (2008). Seasonal effects in the nutritional quality of the body structural tissue of cephalopods. Food chemistry, 108(3), 847-852. DOI: 10.13189/fst.2015.030402Ozyilmaz, A., Demirci, A., Konuskan, D. B., & Demirci, S. (2017). Macro minerals, micro minerals, heavy metal, fat, and fatty acid profiles of European hake (Merluccius merluccius Linnaeus, 1758) caught by gillnet. Journal of Entomology and Zoology Studies, 5(6), 272-275.Öksüz, A., Özyılmaz, A., & Küver, Ş. (2011). Fatty acid composition and mineral content of Upeneus moluccensis and Mullus surmuletus. Turkish Journal of Fisheries and Aquatic Sciences, 11(1). DOI: 10.4194/trjfas.2011.0110Öksüz, A., Özyılmaz, A., & Turan, C. (2009). Comparative study on fatty acid profiles of anchovy from Black Sea and Mediterranean Sea (Engraulis encrasicholus L., 1758). Asian Journal of Chemistry, 21(4), 3081.Öksüz, A., Özyılmaz, A., & Sevimli, H. (2010). Element compositions, fatty acid profiles, and proximate compositions of marbled spinefoot (Siganus rivulatus, Forsskal, 1775) and dusky spinefoot (Siganus luridus, Ruppell, 1878). Journal of FisheriesSciences. com, 4(2), 177. DOI: 10.3153/jfscom.2010018Özden, Ö., & Erkan, N. (2008). Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex). International Journal of Food Sciences and Nutrition, 59(7-8), 545-557. https://doi.org/10.1080/09637480701400729Özyılmaz, A., & Palali, B. (2014). Meat Yields, Lipid Levels, and Fatty Acid Components of Some Fish from Ataturk Dam Lake. Aquaculture Studies, 14(3), 029-036. DOI : 10.17693/yunusae.v2014i21953.235724Saavedra, M., Pereira, T. G., Grade, A., Barbeiro, M., Pousão‐Ferreira, P., Quental‐Ferreira, H., ... & Gonçalves, A. (2015). Farmed meagre, Argyrosomus regius of three different sizes: what are the differences in flesh quality and muscle cellularity?. International Journal of Food Science & Technology, 50(6), 1311-1316. https://doi.org/10.1111/ijfs.12769Sinanoglou, V. J., Proestos, C., Lantzouraki, D. Z., Calokerinos, A. C., & Miniadis‐Meimaroglou, S. (2014). Lipid evaluation of farmed and wild meagre (Argyrosomus regius). European journal of lipid science and technology, 116(2), 134-143. https://doi.org/10.1002/ejlt.201300346Taşbozan, O., Gökçe, M. A., & Erbaş, C. (2016). The effect of different growing conditions to proximate composition and fatty acid profiles of rainbow trouts (Oncorhynchus mykiss). Journal of applied animal research, 44(1), 442-445. https://doi.org/10.1080/09712119.2015.1091323Toksen, E., Buchmann, K., & Bresciani, J. (2007). Occurrence of Benedenia sciaenae van Beneden, 1856 (Monogenea: Capsalidae) in cultured meagre (Argyrosomus regius Asso, 1801)(Teleost: Sciaenidae) from western Turkey. Bulletin-European Association of Fish Pathologists, 27(6), 250.TUİK 2016. Türkiye İstatistik Kurumu. http://www.tuik.gov.tr/PreTablo.do?alt_id=1005 (internet erişim 21.06.2018)

Details

Primary Language Turkish
Subjects Science
Published Date 2019
Journal Section Articles
Authors

Ayşe ÖZYILMAZ (Primary Author)
DENİZ BİLİMLERİ VE TEKNOLOJİSİ FAKÜLTESİ
0000-0002-4376-0873
Türkiye

Publication Date February 15, 2019
Published in Issue Year 2019, Volume 44, Issue 1

Cite

Bibtex @research article { gida464190, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {50 - 59}, doi = {10.15237/gida.GD18100}, title = {TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR}, key = {cite}, author = {Özyılmaz, Ayşe} }
APA Özyılmaz, A. (2019). TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR . Gıda , 44 (1) , 50-59 . DOI: 10.15237/gida.GD18100
MLA Özyılmaz, A. "TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR" . Gıda 44 (2019 ): 50-59 <https://dergipark.org.tr/en/pub/gida/issue/41327/464190>
Chicago Özyılmaz, A. "TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR". Gıda 44 (2019 ): 50-59
RIS TY - JOUR T1 - TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR AU - Ayşe Özyılmaz Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD18100 DO - 10.15237/gida.GD18100 T2 - Gıda JF - Journal JO - JOR SP - 50 EP - 59 VL - 44 IS - 1 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18100 UR - https://doi.org/10.15237/gida.GD18100 Y2 - 2019 ER -
EndNote %0 The Journal of Food TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR %A Ayşe Özyılmaz %T TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 1 %R doi: 10.15237/gida.GD18100 %U 10.15237/gida.GD18100
ISNAD Özyılmaz, Ayşe . "TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR". Gıda 44 / 1 (February 2019): 50-59 . https://doi.org/10.15237/gida.GD18100
AMA Özyılmaz A. TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR. GIDA. 2019; 44(1): 50-59.
Vancouver Özyılmaz A. TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR. Gıda. 2019; 44(1): 50-59.
IEEE A. Özyılmaz , "TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR", Gıda, vol. 44, no. 1, pp. 50-59, Feb. 2019, doi:10.15237/gida.GD18100