Gökkuşağı Alabalığından elde edilen balık çorbasının besin değeri (Oncorhyncus mykiss, Walbaum, 1792)

Year 2022, Volume: 7 Issue: 3, 289 - 296, 30.09.2022

Bekir Tufan , Matevz Pompe , Marjan Veber Drago Kocar Sevim Köse

https://doi.org/10.35229/jaes.1077734

Abstract

Bu çalışma Gökkuşağı alabalığından (Oncorhyncus mykiss) hazırlanan balık çorbasının besin değeri hakkında yeni bilgiler sunmaktadır. Hazırlanan balık çorbasının besin kompozisyonu %87.56 nem, %7.22 protein, %1.59 ham yağ, %0.07 karbonhidrat, %1.17 diyet lifi ve %2.44 kül olarak tespit edilmiştir. Enerji değeri ise 48.0 kcal/100g olarak hesaplanmıştır. Amino asit değerleri 183,5-1128.5mg/100g aralığında iken mineral içerikleri ise 0.6µg/g-19,5mg/g olarak değişim göstermiştir. Çoklu doymamış yağ asitlerinin (PUFA) değeri, doymuş yağ asitlerinden (SFA) daha yüksek olarak belirlenmiştir. Toplam PUFA ve eikosapentaenoik asit + dokosaheksaenoik asit (EPA+DHA) sırasıyla %37.2 ve %7.2 olarak gözlenmiştir. Bu değerler aynı zamanda çorbanın yenen kısmının 673.3 ve 123.2 mg/100g değerlerine tekabül etmektedir. Çalışma sonuçlarına göre, bir porsiyon alabalık çorbasının günlük önerilen n-3 PUFA ihtiyacını hemen hemen karşılayacağı, ancak gerekli EPA+DHA seviyeleri için daha yüksek miktarlara ihtiyaç olduğunu göstermiştir. B12 vitamini içeriği ise önerilen seviyelerin çok üzerinde bulunmuştur. α ve β tokoferol değerleri ise sırasıyla 272.0 ve 1131.0 µg/100g (wwb) olarak belirlenmiştir. Bu çalışma, alabalık çorbasının insanların sağlıklı beslenmesini destekleyici zengin besin içeriğine sahip bir ürün olduğunu ortaya koymaktadır.

Keywords

Kültür Gökkuşağı Alabalığı , Balık çorbası , Besin değeri , Yağ asidi , Aminoasit , Kültür Gökkuşağı Alabalığı, Balık çorbası, Besin değeri, Yağ asidi, Aminoasit

Project Number

TOVAG 213O112 and BI-SLO-TR-14-16/08)

Nutritional value of fish soup from cultured rainbow trout (Oncorhyncus mykiss, Walbaum, 1792)

Abstract

This study represents new information on the nutritional value of soup prepared from cultured Rainbow trout (Oncorhyncus mykiss). The proximate contents of soup were represented by 87.56% moisture, 7.22% protein, 1.59% crude fat, 0.07% carbohydrate, 1.17% dietary fibre and 2.44% ash. The energy value was calculated as 48.0 kcal/100g. Amino acid values were in the range of 183.5-1128.5mg/100g while mineral contents were varied as 0.6µg/g-19.5mg/g. The value of polyunsaturated fatty acids (PUFA) was higher than saturated fatty acids (SFA). Total PUFA and eicosapentaenoic acid + docosahexaenoic acid (EPA+DHA) were observed as 37.2 and 7.2%, respectively. These values corresponded to the values of 673.3 and 123.2 mg/100g of the edible portion of the soup within the same respect. The results of this study demonstrated that a portion of trout soup would almost cover daily recommended n-3 PUFA intake, however, higher amounts are required for the necessary levels of EPA+DHA. The vitamin B12 content was well above the recommended levels. The values of α and β tocopherols were observed as 272.0 and 1131.0 µg/100g (wwb), respectively. This study indicates that trout soup has a good nutritional value for human consumption for a healthy diet.

Keywords

Cultured Rainbow trout , Fish soup , Nutritional value , Proximate composition , Fatty acid , Amino acids

Supporting Institution

Scientific and Technological Research Council of Turkey (TÜBİTAK) and Slovenia Research Agency (ARRS)

Project Number

TOVAG 213O112 and BI-SLO-TR-14-16/08)

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