Proximate Chemical Composition of Whiting (<i>Merlangius merlangus euxinus</i>Nordmann, 1840) Roe

Kocatepe, Demet; Turan, Hülya; Kaya, Yalçın; Erden, Rabiya; Erdoğdu, Fulya

doi:10.1080/10498850.2011.602815

Cited by 7 publications

(11 citation statements)

References 13 publications

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“…The obtained results are consistent with those quoted by other authors, who observed loss of fat due to spreading during steaming in Rainbow trout [15,16]. Kocatepe et al presented similar changes for TL of fried Black Sea anchovy, which increased more than twice compared to raw sample [11]. Sionen et al found that the uptake of frying fats into fried fish samples was inversely related to TL content of raw fish, with cod (TL<1 g 100 -1 g w.w.) having greater total extractable lipid content than salmon after frying [17].…”

Section: Total Lipid Contentsupporting

confidence: 82%

“…These results are consistent with Sikorski and Kolakowska for trout and Baltic sprat, and possibly due to the fact that fish food experienced water loss in their tissues during the cooking process [10]. Kocatepe et al presented the most significant reduced in moisture content of fried black sea anchovy compared to raw sample [11]. Generally, the moisture content of fish samples seemed to be inversely related to the total lipid content and obtained results in this study confirm this statement.…”

Section: Moisture Contentsupporting

confidence: 81%

“…Measurements such as total extractable lipids are difficult to compare between studies as differences in lipid content can be caused by diet, season, heat treatment, portion size and heatable surface area [10,11]. In the present study, it was observed that during the lipid extraction process, lipids were more effectively extracted from cooked fish samples rather than raw fish samples.…”

Section: Total Lipid Contentmentioning

confidence: 58%

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Fatty acid and fat soluble vitamins composition of raw and cooked Black Sea horse mackerel

Merdzhanova

Stancheva

Dobreva

et al. 2013

Analele Universitatii "Ovidius" Constanta - Seria Chimie

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Abstract. The fat soluble vitamins, as well as n3 and n6 fatty acids (FA) are essential compounds of fish lipids and exclusively provided by the diet. Fish is sometimes eaten raw, but it is usually thermal processed before consumption. Temperature processing of fish tissue enhances its taste, inactivates pathogenic microorganisms and increases its shelf life. The fat soluble vitamins (vitamins A, D 3 and E) and fatty acids are considered to be susceptible to oxidation during heating (cooking) process. The aim of the present study was to evaluate the effect of steaming (10 min at 90 o C) and frying (5 min on the each side with sunflower oil) on fat soluble vitamins and fatty acids composition in Horse mackerel (Trahurus mediterraneus) fish fillets. Vitamins A, D 3 and E were analyzed simultaneously using RP-HPLC. The fatty acid composition was analyzed by GC-MS. The amounts of vitamin A (retinol) in cooked fish fillets (for both heat treatments) decreased significantly, compared to their content in the raw samples. In contrast vitamin D 3 (cholecalciferol) content affects only by steaming, while changes on vitamin E (alpha-tocopherol) was observed solely after frying process. The highest content of monounsaturated fatty acids (MUFA) were observed after steaming, whereas fried samples presented higher values of polyunsaturated fatty acids (PUFA) due to significant increase in linoleic acid (C18:2n6). During steaming did not reduce significant n3 and n6 PUFA levels, while frying caused a large reduction of n3 PUFAs. The ratio of n3/n6 was markedly lower in fried samples than in raw and steamed mackerel. In conclusion the Black Sea Horse Mackerel is a good source of vitamin D 3 , vitamin E and n3 PUFAs. After steaming and frying process there were minimum losses in the contents of cholecalciferol and alpha-tocopherol, while retinol was reduced nearly a half. The process of frying affects most significantly three fatty acids groups, whereas after steaming was observed little influence on fatty acids profile.

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Section: Total Lipid Contentsupporting

confidence: 82%

Section: Moisture Contentsupporting

confidence: 81%

Section: Total Lipid Contentmentioning

confidence: 58%

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Fatty acid and fat soluble vitamins composition of raw and cooked Black Sea horse mackerel

Merdzhanova

Stancheva

Dobreva

et al. 2013

Analele Universitatii "Ovidius" Constanta - Seria Chimie

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“…Kocatepe et al . () obtained higher lipid content in whiting roes than our findings with a wide range of 0.4 and 9.7%. The lipid contents of the roes are not only important for nutritional value for human consumption but also are significant for the fish larvae survival affected by the limited reserves of lipid content as energy source provided by the feeding success of mother fish as emphasised by Grote et al .…”

Section: Discussioncontrasting

confidence: 65%

Variations in lipid and fatty acid contents in different body parts of Black Sea whiting, Merlangius merlangus euxinus (Nordmann, 1840)

Tufan

Köse

2013

Int J of Food Sci Tech

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Summary Whiting is a commercially important fish species of the world. This study demonstrates monthly variations in lipid and fatty acid (FA) contents of muscle, liver and roes of Black Sea whiting, Merlangius merlangus euxinus. Significant changes occurred in lipid contents between months (P < 0.05) with the highest values representing in liver 33.8–64.5%. Total polyunsaturated fatty acids (PUFA) in all groups were higher than total saturated and monounsaturated FAs with significant variations between months (P < 0.05). The highest PUFA of muscles, livers and roes were 60.0, 45.9 and 50.9%, respectively. The main FA was docosahexaenoic acid (DHA) of muscle tissue and roes, while oleic acid was the major FA in livers. Although about 164–357 g in muscle tissue or 224–392 g of whiting roe are necessary to consume to cover 1 g day−1 of eicosapentaenoic acid (EPA)+DHA for a healthy diet, only as low as 5.5–10.0 g of liver would be enough to cover the same amount of daily EPA+DHA requirement. The results indicated that whiting livers constitute a rich and underexploited source of polyunsatured FAs. Furthermore, the results may aid further research on the nutritional studies, the physiology and stock management of whiting species.

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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.

Self Cite

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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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Proximate Chemical Composition of Whiting (Merlangius merlangus euxinusNordmann, 1840) Roe

Cited by 7 publications

References 13 publications

Fatty acid and fat soluble vitamins composition of raw and cooked Black Sea horse mackerel

Fatty acid and fat soluble vitamins composition of raw and cooked Black Sea horse mackerel

Variations in lipid and fatty acid contents in different body parts of Black Sea whiting, Merlangius merlangus euxinus (Nordmann, 1840)

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

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