Fatty acid profiles of waste fish skins and potential use for crackers
Abstract
The aim of this study is to examine the fatty acid profiles of rainbow trout (G1), sea bream (G2) and sea bass (G3) obtained by cultivation and to measure the panelist perceptions of edible crackers obtained from these fish skins by sensory analysis. The fatty acid compositions of groups changed from 21.27- 24.59%, 41.43–45.18% and 28.06–29.48% for saturated (SFAs), monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs), respectively. The ratio of w6/w3 PUFAs was 1.27 in G1, 1.77 in G2 and 1.71 in G3. Atherogenicity (IA) and Thrombogenicity Index (IT) values ranged from 0.33 to 0.36 and from 0.26 to 0.31, respectively.
Keywords
Atherogenicity index , cracker , fish skin , thrombogenicity index
Kaynakça
- Bligh, E.C. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37,913-917.
- Bouaziz, M., Bejaoui, S., Rabeh, I., Besbes, R., El, R., Cafsi, M. & Falcon, J. (2017). Impact of temperature on sea bass, Dicentrarchus labrax, retina: Fatty acid composition, expression of rhodopsin and enzymes of lipid and melatonin metabolism. Experimental Eye Research, 159, 87-97.
- Chen, I.C., Chapman, F.A., Wei, C.I., Porteir, K.M. & O”Keefe, S.F. (1995). Differentiation of cultured and wild sturgeon (Acipencer oxyrinchus desotoi) based on fatty acid composition. Journal of Food Science, 60, 631-635.
- Childs, M.T., King, I.B., Knopp, & R.H. (1990). Divergent lipoprotein responses to fish oils with various ratios of eicosapentaenoic and docosahexaenoic acids. The American Journal of Clinical Nutrition, 52, 632-639.
- Conner, W.E. (2000). Importance of n-3 fatty acids in health and disease. The American Journal of Clinical Nutrition, 17,171S-175S.
- Cui, L., Wang, S., Yang, X., Gao, L., Zheng, M., Wang, R., Qiao, L. & Xu, C. (2018). Fatty acids, polychlorinated dibenzo-p-dioxins and dibenzofurans, and dioxin-like polychlorinated biphenyls in paired muscle and skin from fish from the Bohai coast, China: Benefits and risks associated with fish consumption. Science of the Total Environment, 639, 952-960.
- Erkan, N. & Özden, Ö. (2007). The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process. Radiation Physics and Chemistry, 76,1636-1641.
- Fenton, W.S., Hibbeln, J. & Knable M. (2000). Essential fatty acids, lipid membrane abnormalities, and the diagnosis and treatment of schizophrenia. Biological Psychiatry, 47,8-21.
- Furnier, V., Destaillats, F., Juaneda, P., Dionisi, F., Lambelet, P., Sebedio, J.L. & Bordeaux, O. (2006). Thermal degradation of long-chain polyunsatured fatty acids during deodozation of fish oil. European Journal of Lipid Science and Technology, 108, 33-42.
- Ghaeni, M., Ghahfarokhi, K. & Zaheri, L. (2013). Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices in Leiognathusbindus and Upeneussulphureus. Journal of Marine Science: Research & Development, 3, 1.