Seasonal changes in the total fatty acid composition of Merluccius merluccius L.

Yıl 2017, Cilt: 43 Sayı: 1, 59 - 64, 28.04.2017

Leyla Kalyoncu

Öz

In this study, total
fatty acid composition of Merluccius
merluccius from Marmara Sea, in autumn and spring was investigated by gas
chromatographic method. Palmitic acid (C16:0), stearic acid (C18:0), oleic acid
(C18:1) and docosahexaenoic acid (C22:6), were identified as the major fatty
acid constituents. Saturated fatty acids (SFAs) were found to be higher than
polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) in
the fish muscle in both seasons. The contents of C20:5-ω3 and
C22:6 in total fatty acid in the European hake ranged from 5.76% (autumn) to
7.33 % (spring) and from 14.84% (autumn) to 25.97% (spring), respectively.
Total fatty acid compositions of fish tissues can be affected by diet, size,
age, reproductive cycle, salinity, temperature, season and geographical
location. M. merluccius may be a
valuable food for human consumption in terms of fatty acids.

Anahtar Kelimeler

Fish, fatty acid composition

Merluccius merluccius L.’un Total Yağ Asidi Kompozisyonunda Mevsimsel Değişiklikler

Öz

Bu çalışmada sonbahar ve ilkbaharda Marmara
Denizi’nden alınan Merluccius merluccius
L. total yağ asit kompozisyonu gaz kromatografik yöntemle araştırılmıştır.
Palmitik asit (C16:0), stearik asit (C18:0), oleik asit (C18:1) ve
dokosaheksaenoik asit (C22:6) majör yağ asitleri olarak bulunmuştur. Her iki
mevsimde balık kaslarında doymuş yağ asitleri (SFA), doymamış (MUFA) ve aşırı
doymamış yağ asitlerinden (PUFA) daha yüksek bulunmuştur. Tavuk balığında,
C20:5-ω3 ve C22:6 içeriği toplam yağ asidinde
sırasıyla %5.76’dan (sonbahar) %7.33’e (ilkbahar) ve %14.84’den (sonbahar),
%25.97’ye (ilkbahar) değişmektedir. Balık dokularındaki yağ asidi bileşimi
diyet, boyut, yaş, üreme periyodu, tuzluluk, sıcaklık, mevsim ve coğrafi
konumdan etkilenmektedir. M. merluccius
yağ asidi bakımından insan tüketimi için değerli bir besin olabilir.

Anahtar Kelimeler

Balık, yağ asidi bileşimi

Kaynakça

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