Variations in lipid and fatty acid contents in different body parts of <scp>B</scp>lack <scp>S</scp>ea whiting, <i><scp>M</scp>erlangius merlangus euxinus</i> (<scp>N</scp>ordmann, 1840)

Tufan, Bekir; Köse, Sevim

doi:10.1111/ijfs.12309

Cited by 7 publications

(6 citation statements)

References 33 publications

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“…The proximate composition of fish meat varies according to the annual nutrition and ovulation cycle [26]. In our study, the proximate composition of both fish meat and roe varied during the caught season.…”

Section: Lengths and Weights Of Whiting And Proximate Composition Of mentioning

confidence: 57%

“…A similar decrease was found [9] in the whiting in March, and they correlated this with the weakening of the gonads' proximate composition after spawning. Huss [26] noted that migrated fish naturally during migration and spawning periods due to natural causes and that this resulted in a very high energy expenditure, depending on the length of migratory routes during and after spawning.…”

Section: Lengths and Weights Of Whiting And Proximate Composition Of mentioning

confidence: 99%

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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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Section: Lengths and Weights Of Whiting And Proximate Composition Of mentioning

confidence: 57%

Section: Lengths and Weights Of Whiting And Proximate Composition Of mentioning

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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“…The results are shown as FAME %. The amount of g fatty acids in the edible muscle was calculated using a conversion factor of F = 0.956 according to Exler (), applying the formulae given by Tufan and Köse ().…”

Section: Methodsmentioning

confidence: 99%

Comparison of nutritional value and microbiological status of new imported fish species on the German market

Haßler

Lehmann

Manthey-Karl

et al. 2014

Int J of Food Sci Tech

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Summary Proximate composition, fatty acid profile, other nutritional values and spoilage indicators were examined in the muscle meat of five species: barramundi (Lates calcarifer) from various origins, tilapia (Oreochromis spp.) of different qualities, cobia (Rachycentron canadum) and leather jacket (Aluterus monoceros) from the Pacific Ocean and Patagonian grenadier (Macruronus magellanicus) from South America. Lowest lipid contents (0.4% and 0.8%) were found in leather jacket and cobia. Leather jacket fillets had lowest protein (16.2%) and highest sodium chloride content (4.9%). Concentrations of ∑EPA + DHA were 0.1 g 100 g−1 for tilapia and leather jacket, 0.2 g 100 g−1 for barramundi and cobia and 0.7 g 100 g−1 for Patagonian grenadier. Barramundi and tilapia were characterised by high taurine content (215 and 276 mg 100 g−1 ww.), and cobia had only low levels (41 mg 100 g−1 ww.). Iodine contents were low and selenium levels varied between 303 and 570 μg kg−1 ww. No sign of spoilage was detected.

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“…In our previous studies, we have investigated seasonal variations in the nutritional values of the several commercial fish products such as anchovy, whiting, Atlantic bonito, and shad in terms of their fatty acid values (Tufan et al, 2011;Balçik Misir et al, 2014;Tufan and Köse, 2014). However, there is still lacking information relating to fatty acid values as mg/100 g in the edible portion of Mediterranean horse mackerel, red mullet and garfish from the Black Sea.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Seasonal Fatty Acid Composition in Relation to Nutritional Value of Three Commercial Fish Species Caught From Different Zones of Eastern Black Sea

Tufan¹,

Mısır²,

Köse³

2018

Aquat Sci Eng

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The biochemical composition of fish differs according to seasons and habitat. This study aims to compare seasonal variations in the fatty acid composition of garfish (Belone euxini), Mediterranean horse mackerel (Trachurus mediterraneus) and red mullet (Mullus barbatus), commercially caught from different zones of Eastern Black Sea of Turkey. The results demonstrated significant seasonal variations in the levels of total saturated fatty acids (ΣSFA), monounsaturated fatty acids (ΣMUFA) and polyunsaturated fatty acids (ΣPUFA) in the fish (p<0.05). The highest percentage of omega-3 and ΣPUFA fatty acids were observed in autumn for red mullet and Mediterranean horse mackerel, while the highest values of these fatty acids were found in spring for garfish. The highest eicosapentaenoic acid + docosahexaenoic acid (EPA+DHA) levels were obtained for garfish and the lowest for red mullet. Significant seasonal variations were also observed among the three-fish species in values of fatty acids expressed as mg/100g in the edible portion (p<0.05). Considering, the highest levels of EPA+DHA, only 145 g of garfish is found enough to meet the weekly requirement of EPA+DHA for winter; although, consumption of approximately 431 g of edible muscle is required for red mullet to meet the same requirement. About 295 g edible muscle of Mediterranean horse mackerel was needed to meet the requisite amount of nutrients in summer. Therefore, this study implies that garfish has a better nutritional value for human consumption due to higher contents of EPA+DHA compared to other two species.

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

Cited by 7 publications

References 33 publications

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

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

Comparison of nutritional value and microbiological status of new imported fish species on the German market

Comparison of Seasonal Fatty Acid Composition in Relation to Nutritional Value of Three Commercial Fish Species Caught From Different Zones of Eastern Black Sea

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