Research Article
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Ticari Somon Füme Ürünlerinin Yağ Asidi Kompozisyonu

Year 2024, Volume: 10 Issue: 1, 39 - 48, 18.03.2024
https://doi.org/10.52998/trjmms.1372161

Abstract

Bu çalışmada, Türkiye’de marketlerde satışa sunulan tütsülenmiş somon filetolarının yağ asidi kompozisyonları araştırılmıştır. Ekstrakte edilmiş lipitten yağ asidi kompozisyonunu belirlemek için gaz kromotografisi (GC) kullanılmıştır. Füme somon örneklerinde gözlenen başlıca doymuş yağ asitleri miristik asit (C14:0), palmitik asit (C16:0) ve stearik asittir (C18:0); tekli doymamış yağ asitleri palmitoleik asit (C16:1), oleik asit (C18:1n9) ve vaksenik asittir (C18:1n7); çoklu doymamış yağ asitleri (PUFA), linoleik asit (C18:2n6), eikosapentaenoik asit (EPA, C20:5n3) ve dekosaheksaenoik asittir (DHA, C22:6n3). Tekli doymamış yağ asitlerinden en yüksek değere sahip olan yağ asidi oleik asit olarak tespit edilmiştir. Oleik asit miktarları %27.22 ile %35.52 arasında değişim gösterdiği tespit edilmiştir. Tütsülenmiş somon fileto gruplarındaki PUFA değerleri %27.77, %27.49, % 32.94 ve %30.62 olarak belirlenmiştir. En yüksek EPA değeri %4.29 ile F1 grubunda, en düşük değer ise %2.07 ile F2 grubunda tespit edilmiştir. DHA miktarlarının ise %11.74 ile %6.22 aralığında olduğu belirlenmiştir. Σn6/Σn3 oranının en az 0.80 (F4 grubu) ve en yüksek 1.16 (F2 grubu) arasında olduğu belirlenmiştir. Sonuç olarak incelenen füme balık filetolarının yağ asitleri açısından besinsel kalitesinin yüksek olduğu kanaatine varılmıştır. Gruplar arasında ise özellikle F3 ve F4 gruplarının PUFA ve Σn3 değerleri açısından zengin içeriğe sahip oldukları belirlenmiştir.

Project Number

FYL-2023-15659

References

  • Aslan, S.S., Guven, K.C., Gezgin, T., Alpaslan, M., Tekinay, A. (2007). Comparison of fatty acid contents of wild and cultured rainbow trout Oncorhynchus mykiss in Turkey. Fisheries science 73: 1195-1198.
  • Atar, H.H., Alçiçek, Z. (2009). Su ürünleri sektöründe sürdürülebilirlik, Biyoloji Bilimleri Araştırma Dergisi 2(2): 35-40.
  • Ayas, D. (2006). Gökkuşağı Alabalığı (Oncorhyncus mykiss), Hamsi (Engraulis encrasicolus) ve Sardalya (Sardina pilchardus)’nın Sıcak Tütsülenmesi Sonrasındaki Kimyasal Kompozisyon Oranlarındaki Değişimleri. Ege Üniversitesi, Su Ürünleri Dergisi (Ege Journal of Fisheries and Aquatic Sciences) 23 (1/3): 343-346.
  • Bligh, E.C., Dyer, W.J. (1959). A Rapid Method of Total Lipid Extraction and Purification. Canadian J of Biochem Physio 37: 913–917.
  • Cengiz, E.I., Ünlü, E., Başhan, M. (2010). Fatty acid composition of total lipids in muscle tissues of nine freshwater fish from the River Tigris (Turkey). Turkish Journal of Biology, 34(4):433-438.
  • Ceylan, Z., Şengör, G. (2015). Dumanlanmiş su ürünleri ve polisiklik aromatik hidrokarbonlar (pah's). Gıda ve Yem Bilimi Teknolojisi Dergisi 15: 27-33.
  • Chenarides, L., Grebitus, C., Lusk, J.L., Printezis, I. (2021). Food consumption behavior during the COVID-19 pandemic. Agribusiness 37(1): 44–81. doi:10.1002/agr.21679.
  • Duncan, D.B. (1955). Multiple Range, Multiple F.Test. Biometrics, 11: 1-42.
  • Durmus, M. (2018). Fish oil for human health: omega-3 fatty acid profiles of marine seafood species. Food Science and Technology 39. doi:10.1590/fst.21318.
  • Düzarduç, P. (2021). Füme Alabalık Derisinin Balık Köftesi Kaplama Materyali Olarak Kullanımı. Yüksek Lisans Tezi, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Denizli.
  • Erdem, Ö.A., Alkan, B., Dinçer, M.T. (2020). Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon. Ege Journal of Fisheries & Aquatic Sciences (EgeJFAS)/Su Ürünleri Dergisi 37(1): 37-41.
  • Espe, M., Kiessling, A., Lunestad, B.T., Torrissen, O.J., Rørå, A.M.B. (2004). Quality of cold smoked salmon collected in one French hypermarket during a period of 1 year. LWT-Food Science and Technology 37(6): 627-638.
  • EUMOFA. (2021). The EU Fish Market 2021 EDITION. doi.10.2771/563899.
  • FAO, F. (2018). The State of World Fisheries and Aquaculture 2018 - Meeting the sustainable development goals. Rome.
  • Fernández-González, R., Pérez-Pérez, M.I., Pérez-Vas, R. (2021). Impact of the COVID-19 crisis: Analysis of the fishing and shellfishing sectors performance in Galicia (Spain). Marine Pollution Bulletin 169: 112463. doi:10.1016/j.marpolbul.2021.112463.
  • Fung, T.T., Rexrode, K.M., Mantzoros, C.S., Manson, J.E., Willett, W.C., Hu, F.B. (2009). Mediterranean diet and incidence and mortality of coronary heart disease and stroke in women. Circulation 119(8): 1093.
  • Granados, S., Quiles, J.L., Gil, A., Ramírez-Tortosa, M.C. (2006). Dietary lipids and cancer. Nutricion Hospitalaria 21: 42-52.
  • HMSO, U. (1994). Nutritional aspects of cardiovascular disease: report of the Cardiovascular Review Group, Committee on Medical Aspects of Food Policy. Series: Report on health and social subjects, Department of Health, No. 46. Reports on Health and Social Subjects (Lond), 1–186.
  • Hoz, L., D’arrigo, M., Cambero, I., Ordóñez, J.A. (2004). Development of an n-3 fatty acid and αtocopherol enriched dry fermented sausage. Meat Science 67(3): 485-495.
  • Hrebień‐Filisińska, A. (2021). Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review. Journal of Food Processing and Preservation 45(4): e15342.
  • Ichihara, K.I., Shibahara, A., Yamamoto, K., Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids 31(5): 535-539.
  • Keskin, İ., Köstekli, B., Erdem, M.E. (2022). Orta Karadeniz bölgesinde satılan Türk somonu ile Atlantik somonunun besin içeriği ve yağ asidi kompozisyonu yönünden karşılaştırılması. Akademik Et ve Süt Kurumu Dergisi (3): 18-25.
  • Kinsella, J.E. (1987). Sea Foods and Fish Oils in Human Health and Disease. Marcel Dekker, Inc. New York, 231-236.
  • Kitz, R., Walker, T., Charlebois, S., Music, J. (2022). Food packaging during the COVID-19 pandemic: Consumer perceptions. International Journal of Consumer Studies 46(2): 434–448. doi:10.1111/ijcs.12691.
  • Knorr, D., Khoo, C.S.H. (2020). COVID-19 and Food: Challenges and Research Needs. Frontiers in Nutrition 7 doi:10.3389/fnut.2020.598913.
  • Köse, S., Erdem, M.E. (2001). Quality changes of whiting (Merlangius merlangus euxinus, N. 1840) stored at ambient and refrigerated temperatures. Turkish Journal of Fisheries and Aquatic Sciences 1(2): 59- 65.
  • Leaf, A., Weber, P.C. (1988). Cardiovascular Effects of n-3 Fatty Acids. New England Journal of Medicine 318(9): 549-557.
  • Li, Z., Zhao, A., Li, J., Ke, Y., Huo, S., Ma, Y. (2021). Food and nutrition related concerns post lockdown during covid-19 pandemic and their association with dietary behaviors. Foods 10(11): 2858. doi:10.3390/foods10112858.
  • Mnari, A., Bouhlel, I., Chraief, I., Hammami, M., Romdhane, M.S., El Cafsi, M., Chaouch, A. (2007). Fatty acids in muscles and liver of Tunisian wild and farmed gilthead sea bream, Sparus aurata. Food Chemistry 100(4): 1393-1397.
  • Oliveira, W.Q. de, Azeredo, H.M.C. de, Neri-Numa, I.A., Pastore, G.M. (2021). Food packaging wastes amid the COVID-19 pandemic: Trends and challenges. Trends in Food Science and Technology 116: 1195–1199.
  • Oz, 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.
  • Oz, M. (2019). Effects of habitats and feeding patterns on fatty acid profile of rainbow trout (Oncorhynchus mykiss). Eurasian Journal of Food Science and Technology 3(2): 34-39.
  • Pekcan, M.R. (2016). Farklı tuz yoğunluklarının sıcak dumanlanmış somon (Salmo salar), alabalık (Onchorhynchus mykiss) ve uskumru (Scomber scombrus) filetolarının kalitesi üzerine etkisi. Yüksek lisans tezi, Kastamonu Üniversitesi Fen Bilimleri Enstitüsü, Kastamonu.
  • Pigott, G.M., Tucker, B. (1990). Seafood: effects of technology on nutrition (Vol. 39). CRC press.
  • Simopoulos, A.P. (1991). Omega-3 Fatty Acids in Health and Disease and in Growth and Development. The American journal of Clinical Nutrition 54(3): 438- 463.
  • Ünal, G.F., Çelik,U. (1995). Tütsüleme Teknolojisindeki Gelişmeler. Ege Üniv. Su Ürünleri Dergisi 12(3): 395-407.
  • White, E.R., Froehlich, H.E., Gephart, J.A., Cottrell, R.S., Branch, T.A., Agrawal Bejarano, R., Baum, J.K. (2021). Early effects of COVID-19 on US fisheries and seafood consumption. Fish and Fisheries 22(1): 232–239. doi:10.1111/faf.12525.

Fatty Acid Composition of Commercial Smoked Salmon Products

Year 2024, Volume: 10 Issue: 1, 39 - 48, 18.03.2024
https://doi.org/10.52998/trjmms.1372161

Abstract

In this study, the fatty acid composition of smoked salmon fillets sold in grocery stores in Türkiye was investigated. Gas chromatography (GC) was used to determine fatty acid composition from extracted lipid. The main saturated fatty acids observed in smoked salmon samples were myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0); monounsaturated fatty acids were palmitoleic acid (C16:1), oleic acid (C18:1n9), and vaccenic acid (C18:1n7); polyunsaturated fatty acids (PUFA) were linoleic acid (C18:2n6), eicosapentaenoic acid (EPA, C20:5n3) and decosahexaenoic acid (DHA, C22:6n3). Among the monounsaturated fatty acids, oleic acid was found to be the fatty acid with the highest value. Oleic acid amounts were found to vary between 27.22% and 35.52%. PUFA values in smoked salmon fillet groups were determined as 27.77%, 27.49%, 32.94% and 30.62%. The highest EPA value was determined in F1 group with 4.29% and the lowest value was determined in F2 group with 2.07%. DHA amounts were between 11.74% and 6.22%. The ratio of Σn6/Σn3 was between 0.80 (F4 group) and 1.16 (F2 group). As a result, it was concluded that the smoked fish fillets examined had high nutritional quality in terms of fatty acids. Among the groups, especially F3 and F4 groups were found to have rich content in terms of PUFA and Σn3 values.

Supporting Institution

Scientific Research Projects Unit of Cukurova University

Project Number

FYL-2023-15659

References

  • Aslan, S.S., Guven, K.C., Gezgin, T., Alpaslan, M., Tekinay, A. (2007). Comparison of fatty acid contents of wild and cultured rainbow trout Oncorhynchus mykiss in Turkey. Fisheries science 73: 1195-1198.
  • Atar, H.H., Alçiçek, Z. (2009). Su ürünleri sektöründe sürdürülebilirlik, Biyoloji Bilimleri Araştırma Dergisi 2(2): 35-40.
  • Ayas, D. (2006). Gökkuşağı Alabalığı (Oncorhyncus mykiss), Hamsi (Engraulis encrasicolus) ve Sardalya (Sardina pilchardus)’nın Sıcak Tütsülenmesi Sonrasındaki Kimyasal Kompozisyon Oranlarındaki Değişimleri. Ege Üniversitesi, Su Ürünleri Dergisi (Ege Journal of Fisheries and Aquatic Sciences) 23 (1/3): 343-346.
  • Bligh, E.C., Dyer, W.J. (1959). A Rapid Method of Total Lipid Extraction and Purification. Canadian J of Biochem Physio 37: 913–917.
  • Cengiz, E.I., Ünlü, E., Başhan, M. (2010). Fatty acid composition of total lipids in muscle tissues of nine freshwater fish from the River Tigris (Turkey). Turkish Journal of Biology, 34(4):433-438.
  • Ceylan, Z., Şengör, G. (2015). Dumanlanmiş su ürünleri ve polisiklik aromatik hidrokarbonlar (pah's). Gıda ve Yem Bilimi Teknolojisi Dergisi 15: 27-33.
  • Chenarides, L., Grebitus, C., Lusk, J.L., Printezis, I. (2021). Food consumption behavior during the COVID-19 pandemic. Agribusiness 37(1): 44–81. doi:10.1002/agr.21679.
  • Duncan, D.B. (1955). Multiple Range, Multiple F.Test. Biometrics, 11: 1-42.
  • Durmus, M. (2018). Fish oil for human health: omega-3 fatty acid profiles of marine seafood species. Food Science and Technology 39. doi:10.1590/fst.21318.
  • Düzarduç, P. (2021). Füme Alabalık Derisinin Balık Köftesi Kaplama Materyali Olarak Kullanımı. Yüksek Lisans Tezi, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Denizli.
  • Erdem, Ö.A., Alkan, B., Dinçer, M.T. (2020). Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon. Ege Journal of Fisheries & Aquatic Sciences (EgeJFAS)/Su Ürünleri Dergisi 37(1): 37-41.
  • Espe, M., Kiessling, A., Lunestad, B.T., Torrissen, O.J., Rørå, A.M.B. (2004). Quality of cold smoked salmon collected in one French hypermarket during a period of 1 year. LWT-Food Science and Technology 37(6): 627-638.
  • EUMOFA. (2021). The EU Fish Market 2021 EDITION. doi.10.2771/563899.
  • FAO, F. (2018). The State of World Fisheries and Aquaculture 2018 - Meeting the sustainable development goals. Rome.
  • Fernández-González, R., Pérez-Pérez, M.I., Pérez-Vas, R. (2021). Impact of the COVID-19 crisis: Analysis of the fishing and shellfishing sectors performance in Galicia (Spain). Marine Pollution Bulletin 169: 112463. doi:10.1016/j.marpolbul.2021.112463.
  • Fung, T.T., Rexrode, K.M., Mantzoros, C.S., Manson, J.E., Willett, W.C., Hu, F.B. (2009). Mediterranean diet and incidence and mortality of coronary heart disease and stroke in women. Circulation 119(8): 1093.
  • Granados, S., Quiles, J.L., Gil, A., Ramírez-Tortosa, M.C. (2006). Dietary lipids and cancer. Nutricion Hospitalaria 21: 42-52.
  • HMSO, U. (1994). Nutritional aspects of cardiovascular disease: report of the Cardiovascular Review Group, Committee on Medical Aspects of Food Policy. Series: Report on health and social subjects, Department of Health, No. 46. Reports on Health and Social Subjects (Lond), 1–186.
  • Hoz, L., D’arrigo, M., Cambero, I., Ordóñez, J.A. (2004). Development of an n-3 fatty acid and αtocopherol enriched dry fermented sausage. Meat Science 67(3): 485-495.
  • Hrebień‐Filisińska, A. (2021). Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review. Journal of Food Processing and Preservation 45(4): e15342.
  • Ichihara, K.I., Shibahara, A., Yamamoto, K., Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids 31(5): 535-539.
  • Keskin, İ., Köstekli, B., Erdem, M.E. (2022). Orta Karadeniz bölgesinde satılan Türk somonu ile Atlantik somonunun besin içeriği ve yağ asidi kompozisyonu yönünden karşılaştırılması. Akademik Et ve Süt Kurumu Dergisi (3): 18-25.
  • Kinsella, J.E. (1987). Sea Foods and Fish Oils in Human Health and Disease. Marcel Dekker, Inc. New York, 231-236.
  • Kitz, R., Walker, T., Charlebois, S., Music, J. (2022). Food packaging during the COVID-19 pandemic: Consumer perceptions. International Journal of Consumer Studies 46(2): 434–448. doi:10.1111/ijcs.12691.
  • Knorr, D., Khoo, C.S.H. (2020). COVID-19 and Food: Challenges and Research Needs. Frontiers in Nutrition 7 doi:10.3389/fnut.2020.598913.
  • Köse, S., Erdem, M.E. (2001). Quality changes of whiting (Merlangius merlangus euxinus, N. 1840) stored at ambient and refrigerated temperatures. Turkish Journal of Fisheries and Aquatic Sciences 1(2): 59- 65.
  • Leaf, A., Weber, P.C. (1988). Cardiovascular Effects of n-3 Fatty Acids. New England Journal of Medicine 318(9): 549-557.
  • Li, Z., Zhao, A., Li, J., Ke, Y., Huo, S., Ma, Y. (2021). Food and nutrition related concerns post lockdown during covid-19 pandemic and their association with dietary behaviors. Foods 10(11): 2858. doi:10.3390/foods10112858.
  • Mnari, A., Bouhlel, I., Chraief, I., Hammami, M., Romdhane, M.S., El Cafsi, M., Chaouch, A. (2007). Fatty acids in muscles and liver of Tunisian wild and farmed gilthead sea bream, Sparus aurata. Food Chemistry 100(4): 1393-1397.
  • Oliveira, W.Q. de, Azeredo, H.M.C. de, Neri-Numa, I.A., Pastore, G.M. (2021). Food packaging wastes amid the COVID-19 pandemic: Trends and challenges. Trends in Food Science and Technology 116: 1195–1199.
  • Oz, 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.
  • Oz, M. (2019). Effects of habitats and feeding patterns on fatty acid profile of rainbow trout (Oncorhynchus mykiss). Eurasian Journal of Food Science and Technology 3(2): 34-39.
  • Pekcan, M.R. (2016). Farklı tuz yoğunluklarının sıcak dumanlanmış somon (Salmo salar), alabalık (Onchorhynchus mykiss) ve uskumru (Scomber scombrus) filetolarının kalitesi üzerine etkisi. Yüksek lisans tezi, Kastamonu Üniversitesi Fen Bilimleri Enstitüsü, Kastamonu.
  • Pigott, G.M., Tucker, B. (1990). Seafood: effects of technology on nutrition (Vol. 39). CRC press.
  • Simopoulos, A.P. (1991). Omega-3 Fatty Acids in Health and Disease and in Growth and Development. The American journal of Clinical Nutrition 54(3): 438- 463.
  • Ünal, G.F., Çelik,U. (1995). Tütsüleme Teknolojisindeki Gelişmeler. Ege Üniv. Su Ürünleri Dergisi 12(3): 395-407.
  • White, E.R., Froehlich, H.E., Gephart, J.A., Cottrell, R.S., Branch, T.A., Agrawal Bejarano, R., Baum, J.K. (2021). Early effects of COVID-19 on US fisheries and seafood consumption. Fish and Fisheries 22(1): 232–239. doi:10.1111/faf.12525.
There are 37 citations in total.

Details

Primary Language English
Subjects Fisheries Technologies
Journal Section Research Article
Authors

Mustafa Durmuş 0000-0002-2836-5154

İbrahim Kara 0009-0001-0830-9956

Project Number FYL-2023-15659
Early Pub Date December 21, 2023
Publication Date March 18, 2024
Submission Date October 6, 2023
Acceptance Date November 20, 2023
Published in Issue Year 2024 Volume: 10 Issue: 1

Cite

APA Durmuş, M., & Kara, İ. (2024). Fatty Acid Composition of Commercial Smoked Salmon Products. Turkish Journal of Maritime and Marine Sciences, 10(1), 39-48. https://doi.org/10.52998/trjmms.1372161

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