Bir Kıkırdaklı Balık Türü Olan Kemane Balığı (Rhinobatos rhinobatos; Linnaeus 1758) Karaciğer Yağılarının Farklı Saklama Koşullarında Yağ Asitlerindeki Değişimler

Yıl 2021, , 662 - 667, 31.12.2021

Ayşe Özyılmaz , Abdullah Öksüz

https://doi.org/10.35229/jaes.1006305

Öz

Kemane balığı (Rhinobatos rhinobatos; Linnaeus 1758), Kuzeydoğu Akdeniz'de yaygın olarak bulunan kıkırdaklı balık türlerinden biridir. Bu çalışmanın amacı, iki farklı depolama koşulunda depolanan kemane balıklarının karaciğer yağındaki yağ asidi profillerindeki değişiklikleri araştırmaktır. Depolama koşullarından biri buzdolabında (+4oC) diğeri ise oda sıcaklığıdır. Depolama süresi 180 gündür. Kemane balıklarının karaciğer yağındaki yağ asidi profillerindeki değişimler, depolama süresince aylık olarak analiz edilmiş ve izlenmiştir. u çalışmanın sonuçları, gitar balıklarının karaciğer yağlarının buzdolabında (+4oC) ve oda sıcaklığında saklanmasının yağ asidi bileşenleri açısından farklı sonuçlar verdiğini göstermiştir. Özellikle, her iki depolama koşulu için deneme sırasında, gitar balığı karaciğer yağının ortalama doymuş yağ asitleri (SFA) seviyeleri artarken, tekli doymamış yağ asitleri (MUFA) ve ayrıca ortalama çoklu doymamış yağ asitleri (PUFA) miktarları azaldı.

Anahtar Kelimeler

depolama koşulu, karaciğer yağı, kemane balığı, Rhinobatos rhinobatos yağ asidi

Destekleyen Kurum

MKUBAP (Project Number: 04 Y 0126)

Proje Numarası

MKUBAP (Project Number: 04 Y 0126)

Teşekkür

Dr. Aydın Demirci

Changes in Fatty Acid Profiles of Guitarfish’ (Rhinobatos rhinobatos; Linnaeus 1758) Liver Oil, a Cartilaginous Fish Species, in Different Storage Conditions

Öz

Guitarfish (Rhinobatos rhinobatos; Linnaeus 1758) is one significant cartilaginous fish species in the Northeastern Mediterranean. The objective of the current study is to explore the changes of fatty acid profiles in liver oil of guitarfish stored in two different storage place; one stored in refrigerator (+4oC) and the other stored in room temperature in a period of 180 days. Changes in fatty acid profiles in liver oil of the guitarfish were analyzed and observed in monthly during storage period. The results of this study showed that storing liver oils of guitarfish in refrigerator (+4oC) and room temperature gives different consequences regarding fatty acid components. As a naturel result, it also gives different shelf life. In particular, the average levels of saturated fatty acids (SFA) of the guitarfish liver oil increased while that of monounsaturated fatty acids (MUFA) decreased as well as the mean amounts of polyunsaturated fatty acids (PUFA) during the trial for both storage conditions.

Anahtar Kelimeler

fatty acid, guitarfish, liver oil, Rhinobatos rhinobatos, storage condition

Proje Numarası

MKUBAP (Project Number: 04 Y 0126)

Kaynakça

• Ayas, D., Eliuz, E., Peri, F. & Bakan, M. (2019). Determination of usage potential of some Mediterranean rays in fish oil production. Marine Science and Technology Bulletin, 8(1), 13-22.
• Bagge, C. N., Strandhave, C., Skov, C. M., Svensson, M., Schmidt, E. B., & Christensen, J. H. (2017). Marine n-3 polyunsaturated fatty acids affect the blood pressure control in patients with newly diagnosed hypertension a 1- year follow-up study. Nutr. Res. 38: 71–78. doi:10.1016/j.nutres.2017.02.009
• Boran, G., Karaçam, H., & Boran, M. (2006). Changes in the quality of fish oils due to storage temperature and time. Food chemistry, 98(4), 693-698. Hanson, S. W. F., & Olley, J. (1963). Application of the Bligh and Dyer method of lipid extraction to tissue homogenates. Biochemical Journal, 89, 101–102
• Lteif, M., Mouawad, R., Khalaf, G., Lenfant, P., & Verdoit‐Jarraya, M. (2016). Population biology of an endangered species: the common guitarfish Rhinobatos rhinobatos in L ebanese marine waters of the eastern M editerranean S ea. Journal of Fish Biology, 88(4), 1441-1459.
• Navarro-Garcia, G., Pacheco-Aguilar, R., Bringas-Alvarado, L. & Ortega-Garci´a J. (2004). Characterization of the lipid composition and natural antioxidants in the liver oil of D. brevis and G. marmorata rays. Food Chem. 87: 89-96.
• Nechet, S.L., Dubois, N., Gouygou, J.P. & Berge J.P. (2007). Lipid composition of the liver oil of the ray, Himantura bleekeri. Food Chem. 104: 559-564. Ould El Kebir, M.V., Barnathan, G. Gaydau, E.M. Siau, Y. & Miralle`s J. (2007). Fatty acid in liver, muscle, and gonad of three tropical rays including Non-Methylene-Interrupted Dienoic fatty acids. Lipids 42: 525-535.
• Ozyilmaz, A. (2016). Tocopherol, heavy metals (Cd, Pb, Cu, Fe, Mn, Zn), and fatty acid contents of thornback ray (Raja clavata Linnaeus, 1758) liver oil in relation to gender and origin in the Mediterranean and Black seas. Journal of Applied Ichthyology, 32(3), 564-568.
• Özden, Ö. (2005). Changes in amino acid and fatty acid composition during shelf‐life of marinated fish. Journal of the Science of Food and Agriculture, 85(12), 2015-2020. Özogul, Y., Durmus, M., Uçar, Y., Köşker, A.R. & Ozogul, F. (2017). The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets. Journal of Food Processing and Preservation, 41(6), e13222. DOI: 10.1111/jfpp.13222
• Özyılmaz A., & Öksüz A. (2018 a). The Effects of Different Storage Conditions on Fatty Acid Profile of Shark,Smooth-hound (Mustelus mustelus, Linnaeus 1758), Liver Oil; II. International Fisheries Symposium
• Özyılmaz A., & Öksüz A. (2018 b). The effects of storage condıtıons on fatty acıd profıle of shark, bignose shark (Carcharhinus altimus, Springer, 1950), lıver oıl; Çukurova I. Uluslararası Multi Disipliner Çalışmalar Kongresi
• Özyılmaz, A., & Öksüz, A. (2015). Determination of the biochemical properties of liver oil from selected cartilaginous fish living in the northeastern Mediterranean. J. Anim. Plant Sci, 25, 160-167.
• Schlotz, N., Sørensen, J. G., & Martin-Creuzburg, D. (2012). The potential of dietary polyunsaturated fatty acids to modulate eicosanoid synthesis and reproduction in Daphnia magna: a gene expression approach. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology, 162(4), 449-454.
• Simat, V., Bogdanovic, T., Poljac, V., & Petricevic, S. (2015). Changes in fatty acid composition, atherogenic and thrombogenic health lipid indices and lipid stability of bogue (Boops boops Linnaeus, 1758) during storage on ice: effect of fish farming activities. J. Food Comp. Anal. 40: 120–125. doi:10.1016/j.jfca.2014.12.026
• Wang, H., Liu, F., Yang, L., Zu, Y., Wang, H., Qu, S., & Zhang, Y. (2011). Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage. Food Chemistry, 128(1), 93-99.
• Yığın, C., Çakır, Ç., Cabbar, F., Kızılkaya, K., Ormancı, B., Öztekin, H. B., & Özüdoğru, Y. (2019). The liver lipid fatty acid composition consisting of two cartilaginous fish, thornback ray (Raja clavata) and common smooth-hound (Mustelus mustelus). Aquatic Research, 2(3), 143-153.