Ticari Somon Füme Ürünlerinin Yağ Asidi Kompozisyonu

Year 2024, Volume: 10 Issue: 1, 39 - 48, 18.03.2024

Mustafa Durmuş , İbrahim Kara

https://doi.org/10.52998/trjmms.1372161

Abstract

Bu çalışmada, Türkiye’de marketlerde satışa sunulan tütsülenmiş somon filetolarının yağ asidi kompozisyonları araştırılmıştır. Ekstrakte edilmiş lipitten yağ asidi kompozisyonunu belirlemek için gaz kromotografisi (GC) kullanılmıştır. Füme somon örneklerinde gözlenen başlıca doymuş yağ asitleri miristik asit (C14:0), palmitik asit (C16:0) ve stearik asittir (C18:0); tekli doymamış yağ asitleri palmitoleik asit (C16:1), oleik asit (C18:1n9) ve vaksenik asittir (C18:1n7); çoklu doymamış yağ asitleri (PUFA), linoleik asit (C18:2n6), eikosapentaenoik asit (EPA, C20:5n3) ve dekosaheksaenoik asittir (DHA, C22:6n3). Tekli doymamış yağ asitlerinden en yüksek değere sahip olan yağ asidi oleik asit olarak tespit edilmiştir. Oleik asit miktarları %27.22 ile %35.52 arasında değişim gösterdiği tespit edilmiştir. Tütsülenmiş somon fileto gruplarındaki PUFA değerleri %27.77, %27.49, % 32.94 ve %30.62 olarak belirlenmiştir. En yüksek EPA değeri %4.29 ile F1 grubunda, en düşük değer ise %2.07 ile F2 grubunda tespit edilmiştir. DHA miktarlarının ise %11.74 ile %6.22 aralığında olduğu belirlenmiştir. Σn6/Σn3 oranının en az 0.80 (F4 grubu) ve en yüksek 1.16 (F2 grubu) arasında olduğu belirlenmiştir. Sonuç olarak incelenen füme balık filetolarının yağ asitleri açısından besinsel kalitesinin yüksek olduğu kanaatine varılmıştır. Gruplar arasında ise özellikle F3 ve F4 gruplarının PUFA ve Σn3 değerleri açısından zengin içeriğe sahip oldukları belirlenmiştir.

Keywords

Tütsüleme, yağ aside profili, PUFA, gaz kromatografisi

Project Number

FYL-2023-15659

Fatty Acid Composition of Commercial Smoked Salmon Products

Abstract

In this study, the fatty acid composition of smoked salmon fillets sold in grocery stores in Türkiye was investigated. Gas chromatography (GC) was used to determine fatty acid composition from extracted lipid. The main saturated fatty acids observed in smoked salmon samples were myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0); monounsaturated fatty acids were palmitoleic acid (C16:1), oleic acid (C18:1n9), and vaccenic acid (C18:1n7); polyunsaturated fatty acids (PUFA) were linoleic acid (C18:2n6), eicosapentaenoic acid (EPA, C20:5n3) and decosahexaenoic acid (DHA, C22:6n3). Among the monounsaturated fatty acids, oleic acid was found to be the fatty acid with the highest value. Oleic acid amounts were found to vary between 27.22% and 35.52%. PUFA values in smoked salmon fillet groups were determined as 27.77%, 27.49%, 32.94% and 30.62%. The highest EPA value was determined in F1 group with 4.29% and the lowest value was determined in F2 group with 2.07%. DHA amounts were between 11.74% and 6.22%. The ratio of Σn6/Σn3 was between 0.80 (F4 group) and 1.16 (F2 group). As a result, it was concluded that the smoked fish fillets examined had high nutritional quality in terms of fatty acids. Among the groups, especially F3 and F4 groups were found to have rich content in terms of PUFA and Σn3 values.

Keywords

Smoked, fatty acid profile, PUFA, gas chromatography

Supporting Institution

Scientific Research Projects Unit of Cukurova University

Project Number

FYL-2023-15659

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