Öz
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).
Anahtar Kelimeler
Argyrosomus regius Sparus aurata Dicentrarchus labrax Fish lipid fatty acid Oncorhynchus mykiss
Kaynakça
- 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)
Öz
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).
Anahtar Kelimeler
yağ asitleri Argyrosomus regius Sparus aurata Dicentrarchus labrax Balık yağı Oncorhynchus mykiss
Kaynakça
- 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)
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 15 Şubat 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 44 Sayı: 1 |
