Seasonal changes in the total fatty acid composition of Merluccius merluccius L.

Abstract

In this study, total fatty acid composition of Merluccius merluccius from Marmara Sea, in autumn and spring was investigated by gas chromatographic method. Palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1) and docosahexaenoic acid (C22:6), were identified as the major fatty acid constituents. Saturated fatty acids (SFAs) were found to be higher than polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) in the fish muscle in both seasons. The contents of C20:5-ω3 and C22:6 in total fatty acid in the European hake ranged from 5.76% (autumn) to 7.33 % (spring) and from 14.84% (autumn) to 25.97% (spring), respectively. Total fatty acid compositions of fish tissues can be affected by diet, size, age, reproductive cycle, salinity, temperature, season and geographical location. M. merluccius may be a valuable food for human consumption in terms of fatty acids.

Keywords

• Fish,fatty acid composition

Merluccius merluccius L.’un Total Yağ Asidi Kompozisyonunda Mevsimsel Değişiklikler

Abstract

Bu çalışmada sonbahar ve ilkbaharda Marmara Denizi’nden alınan Merluccius merluccius L. total yağ asit kompozisyonu gaz kromatografik yöntemle araştırılmıştır. Palmitik asit (C16:0), stearik asit (C18:0), oleik asit (C18:1) ve dokosaheksaenoik asit (C22:6) majör yağ asitleri olarak bulunmuştur. Her iki mevsimde balık kaslarında doymuş yağ asitleri (SFA), doymamış (MUFA) ve aşırı doymamış yağ asitlerinden (PUFA) daha yüksek bulunmuştur. Tavuk balığında, C20:5-ω3 ve C22:6 içeriği toplam yağ asidinde sırasıyla %5.76’dan (sonbahar) %7.33’e (ilkbahar) ve %14.84’den (sonbahar), %25.97’ye (ilkbahar) değişmektedir. Balık dokularındaki yağ asidi bileşimi diyet, boyut, yaş, üreme periyodu, tuzluluk, sıcaklık, mevsim ve coğrafi konumdan etkilenmektedir. M. merluccius yağ asidi bakımından insan tüketimi için değerli bir besin olabilir.

Keywords

• Balık,yağ asidi bileşimi

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