Daha Ucuz Bir Protein ve Yağ Asidi Kaynağı Olarak Gümüş Balığı (Atherina boyeri) ile Gökkuşağı Alabalığının (Oncorhynchus mykiss) Karşılaştırılması

Öz

Alternatif bir protein ve yağ asidi kaynağı olarak gümüş balığının gökkuşağı alabalığına karşı yağ asidi seviyeleri araştırılmıştır. Balıklar iki gruba ayrılarak; pahalı / bilinen (gökkuşağı alabalığı) ve daha ucuz / az bilinen (gümüş balığı) olarak tanımlandı. Gökkuşağı alabalığı ve gümüş balığı grupları yakın besin ve duyusal değerlere sahip olsa da gümüş balığı grubu fiyat / lezzet tercihine göre daha fazla tercih edilmiştir. Grupların yağ asidi kombinasyonları 27,56%'dan 38,80% doymuş (SFA), 26,30%–31,22% tekli doymamış (MUFA) ve 34,91%-41,22% doymamış asitleri (PUFA) şeklinde değişmiştir. Gruplar arasında en yüksek oranlar miristik asit (3,15-3,73%), palmitik asit (15,99-26,85%), palmitoleik asit (5,82-6,01%), stearik asit (4,44-6,40%), oleik asit (11,81-20,40%), linoleik asit (2,47-16,73%), eikosapentaenoik asit (2,30-8,80%) ve dokosaheksaenoik asit (7,84-15,77%) idi. PUFAs-n3 ve DHA değerleri daha ucuz olan grupta pahalı gruba göre daha yüksekti.

Anahtar Kelimeler

• Alternatif protein kaynağı,DHA,EPA,gümüş balığı,gökkuşağı alabalığı

Comparing the Fatty Acid Level of Sand Smelt (Atherina boyeri) With Rainbow Trout (Oncorhynchus mykiss) as a Cheaper Protein and Fatty Acid Source

Öz

Sensorial and fatty acid levels of sand smelt as an alternative protein and fatty acid source against rainbow trout were investigated. The fish were separated into two groups; which were identified in expensive/known one (rainbow trout) and the cheaper/little-known one (sand smelt). Although rainbow trout and sand smelt groups have the same proximate and sensorial values, sand smelt group preferred more according to price/flavor preference. The fatty acid combinations of groups changed from 27.56% to 38.80% saturated (SFA), 26.30–31.22% monounsaturated (MUFAs) and 34.91–41.22% polyunsaturated acids (PUFAs). Between the groups, the highest rates were myristic acid (3.15–3.73%), palmitic acid (15.99–26.85%), palmitoleic acid (5.82–6.01%), stearic acid (4.44–6.40%), oleic acid (11.81–20.40%), linoleic acid (2.47–16.73%), eicosapentaenoic acid (2.30–8.80%) and docosahexaenoic acid (7.84–15.77%). The values of PUFAs-n3 and DHA were higher in a cheaper group than an expensive one.

Anahtar Kelimeler

• Alternative protein source,DHA,EPA,sand smelt,rainbow trout

Kaynakça

1. Ackman RG. 1989. Nutritional composition of fats in seafoods. Progress in Food and Nutrition Science, 13(3-4):161-289.
2. Ackman 1999. R.G. Ackman R.G. Ackman (Ed.), Marine biogenic lipids, fats and oils, CRP Press, Boca Raton, FL (1999)
3. AOAC 1984. AOAC Official methods of analysis of the association of official analytical chemists (14th ed.), Association of official analytical chemists, Washington, DC.
4. AOAC 1990. AOAC Official methods of analysis of the association of the official analysis chemists (15th ed.), Association of official analytical chemists, Washington, DC (1990)
5. Bligh and Dyer 1959. E. Bligh, W. Dyer. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry & Physiology, 37(8): 911-917. doi: https://doi.org/10.1139/o59-099
6. Chen IC, Chapman FA, Wei CI, Porteir KM, O”Keefe SF. 1995. Differentiation of cultured and wild sturgeon (Acipencer oxyrinchus desotoi) based on fatty acid composition. Journal of Food Science, 60(3):631-635. doi: https://doi.org/10.1111/j.1365-2621.1995.tb09844.x
7. Childs MT, King IB, Knopp RH. 1990. Divergent lipoprotein responses to fish oils with various ratios of eicosapentaenoic and docosahexaenoic acids. Animal Journal of Clinical Nutrition, 52(4): 632-639. doi: https://doi.org/10.1093/ajcn/52.4.632
8. Conner WE. 2000. Importance of n-3 fatty acids in health and disease. The American Journal of Clinical Nutrition, 17 (1):171S-175S. doi: https://doi.org/10.1093/ajcn/71.1.171S

9. Fenton WS, Hibbeln J, Knable M. 2000. Essential fatty acids, lipid membrane abnormalities, and the diagnosis and treatment of schizophrenia. Biological Psychiatry, 47(1):8-21.
10. Giudetti AM, Cagnazzo R. 2012. Beneficial effects of n-3 PUFA on chronic airway inflammatory diseases. Prostaglandins Other Lipid Mediators. 99(3-4): 57-67. doi: https://doi.org/10.1016/j.prostaglandins.2012.09.006
11. Haliloğlu HI, Aras NM, Yetim H. 2001. Comparison of Muscle Fatty Acids of Three Trout Species (Salvelinus alpinus, Salmo trutta fario, Oncorhynchus mykiss) Raised under the Same Conditions. Turkish Journal of Veterinary And Animal Sciences. 26(5):1097-1102.
12. HMSO UK. 1994. Nutritional aspects of cardiovascular disease (report on health and social subjects No. 46). London: HMSO.
13. Iaconisi V, Bonellia A, Pupino R, Gai F, Paris, G. 2018. Mealworm as dietary protein source for rainbow trout: Body and fillet quality traits. Aquaculture. 484(2018):197-204. https://doi.org/10.1016/j.aquaculture.2017.11.034
14. Ichihara K, Shibahara A, Yamamoto K, Nakayama T. 1996. An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids. 31(8):535-539.
15. İzci L, Günlü A, Bilgin Ş. 2011. Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes. Iranian Journal of Fisheries Sciences 10(2):230-241.
16. Kalogeropoulos N, Andrikopoulos NK, Hassapidou M. 2004. Dietary evaluation of Mediterranean fish and molluscs pan-fried in virgin olive oil. Journal of the Science of Food and Agriculture. 84(13):1750-1758. doi: https://doi.org/10.1002/jsfa.1878
17. La Rovere MT, Christensen JH. 2015. The autonomic nervous system and cardiovascular disease: role of n-3 PUFAs. Vascular Pharmacology. 71(2015):1-10. doi: https://doi.org/10.1016/j.vph.2015.02.005
18. Özoğul Y, Özoğul F, Alagöz S. 2007. Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey. Food Chemistry. 103(1): 217-223. Doi: https://doi.org/10.1016/j.foodchem.2006.08.009
19. Paulus K, Zacharias R, Robinson L, Geidel H. 1979. Kritische betrachtungen zur Bewetenden Prufung mit skale’’ Als Einem Wesenlichen Verfahren Der Sensorichen Analyse. LWT Food Science and Technology. 12:52–61.
20. Rahman SA, Huah TS, Hassan O, Daud NM. 1995. Fatty acid composition of some Malaysian freshwater fish. Food Chemistry. 54(1):45-49. doi: https://doi.org/10.1016/0308-8146(95)92660-C
21. Rasoarahona JRE, Barnathan G, Bianchini JP, Gaydou EM. 2005. Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromis niloticus, O. macrochir and Tilapia rendalli) from Madagascar. Food Chemistry. 91(4):683-694. doi: https://doi.org/10.1016/j.foodchem.2004.07.001
22. Simopoulos AP. 1991. Omega-3 fatty acids in health and disease and in growth and development, a review. American Journal of Clinical Nutrition. 54(3):438-463. doi: 10.1093/ajcn/54.3.438
23. Simopoulos AP (2010). The omega-6/omega-3 fatty acid ratio: Health implications. Oilseeds and Fats, Crops and Lipids, 17(5), 267-275. doi: https://doi.org/10.1684/ocl.2010.0325.
24. Tidball MM, Exler J, Somanchi M, Williams J, Kraft C, Curtis P, Tidbal KG. 2017. Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference. Journal of Food Composition and Analysis. Volume 60(2017): 57-63. https://doi.org/10.1016/j.jfca.2017.03.004.
25. Tokur B, Çaklı Ş, Polat A. 2006. The quality changes of trout (Oncorhynchus mykiss W., 1792) with a vegetable topping during frozen storage (−18℃). E.U. Journal of Fisheries & Aquatic Sciences. 23(3-4):345-350.
26. TUIK 2018. https://biruni.tuik.gov.tr/medas/?kn=97&locale=tr
27. Ward OP, Singh A. 2005. Omega-3/6 fatty acids: alternative sources of production. Process Biochemistry.40(12):3627-3652. doi: https://doi.org/10.1016/j.procbio.2005.02.020