Effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time

Odiko, A. E.; Joseph, E.

doi:10.31018/jans.v9i3.1457

Cited by 1 publication

(1 citation statement)

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“…Some studies have been carried out on the whiting, some of which are related with changes in nutritional composition [6][7][8][9][10] and others related with meat yield and spawning grounds [11][12][13], processing technologies [14,15].…”

Section: Introductionmentioning

confidence: 99%

Comparison of fatty acids, lipid quality index and amino acid profiles of whiting (MerlangiusmerlanguseuxinusNordman, 1840) meat and roe during fishing season in Black Sea

Kocatepe¹,

Altan²,

Turan³

2019

Ukr. food j.

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Introduction. The aim of research is to determine the fatty acid and amino acid composition of the whiting meat and roe caught in different months in Black Sea. Materials and methods. The whiting (Merlangius merlangus euxinus Nordman, 1840) caught from the Sinop region of the Middle Black Sea Region. Sampling were carried out twice a month. And the whiting meat and roe were compared in view of its fatty acid (FA) and amino acid (AA) composition during fishing season in Black Sea. Results and discussion. During the six months, the length and weight of whiting used in the study varied between 14.15-16.60 cm and 24.49-29.68 g, respectively. Minimum length and weight were determined in March. Maximum crude protein values of fish meat and roes was determined in May (18.61g/100g) and in April (16.30g/100g), respectively. SFA's (saturated fatty acids), MUFA's (monounsaturated fatty acids) and PUFA's (polyunsaturated fatty acids) of fish meat and roes had been varied during the season. The minimum and maximum EPA, DHA contents were found as 7.42-10.72, 3.39-22.67g/100g in meat and 0.03-0.37, 3.79-4.76 g/100g in roe, respectively. The maximum and minimum n3/n6 values were found to be 14.01 in April and 4.47 in March in the fish meat, respectively. Lysine was the highest EA (essential amino acids) in both meat and roe in whole months' write values. The amounts of lysine and glutamic acid in fish meat were higher than in roe write values. The content of glutamic acid in fish meat was found higher than in fish roe during the study write values. The ratio of EA/non-EA were found to be max. 0.9 at March in meat. The fish roe's EA/nonEA ratio were found between 0.7-0.9 in fishing season. It has been found that whiting meat and roe contains high amounts of essential FA and AA. Conclusion. The nutritional quality of fish meat and roe varies seasonally. Otherwise, the umami source aromatic AAs content of fish meat higher than roe.

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