Araştırma Makalesi
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Yıl 2021, Cilt: 27 Sayı: 4, 441 - 448, 04.12.2021

Hatice Asuman Yılmaz

https://doi.org/10.15832/ankutbd.753691

Öz

Kaynakça

  • AOAC (1995). Official Methods of Analysis. 16th (Eds). Washington, D.C.: Association of Official Analytical Chemists.
  • Aktas H, Halperin J A (2004). Translational regulation of gene expression by ω-3 fatty acids. The Journal of nutrition, 134(9), 2487S-2491S. https://doi.org/10.1093/jn/134.9.2487S
  • Akyol O, Tosunoğlu Z (2019). On the Occurrence of a Lessepsian immigrant Scomberomorus commerson (Scombridae) in Izmir Bay (Aegean Sea, Turkey. Su Ürünleri Dergisi, 36(1), 81-84. https://doi.org/10.12714/egejfas.2019.36.1.10
  • Antoine F R, Wei C I, Littell R C, Quinn B P, Hogle A D, Marshall M R (2001). Free amino acids in dark‐and white‐muscle fish as determined by o‐phthaldialdehyde precolumn derivatization. Journal of food science, 66(1), 72-77. https://doi.org/10.1111/j.1365-2621.2001.tb15584.x
  • Arts M T, Ackman R G, Holub B J (2001). Essential fatty acids in aquatic ecosystems: A crucial link between diet and human health and evolution. Can. J. Fish. Aquat. Sci., 58: 122-137. https://doi.org/10.1139/f00-224
  • Belitz H D, Grosch W, Schieberle P (2001). Lehrbuch der Lebensmittelchemie, 5. Aufl. Springer, Berlin Heidelberg and New York
  • Bligh E G, Dyer W J (1959). A rapid method of total lipid extraction and purification. Canadian journal of biochemistry and physiology, 37(8), 911-917. https://doi.org/10.1139/y59-099
  • Canto A C, Costa-Lima B R, Suman S P, Monteiro M L G, Marsico E T, Conte-Junior C A, Silva T J (2015). Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure. LWT-Food Science and Technology, 63(2), 872-877. https://doi.org/10.1016/j.lwt.2015.05.003
  • Connor W E (2000). Importance of n-3 fatty acids in health and disease. Am. J. Clin. Nutr. 71: 171S-1755. https://doi.org/10.1093/ajcn/71.1.171S
  • Czesny S, Dabrowski K (1998). The effect of egg fatty acid concentrations on embryo viability in wild and domesticated walleye (Stizostedion vitreum). Aquatic Living Resources, 11:6, 371-378. https://doi.org/10.1016/S0990-7440(99)80002-3
  • Froese R, Pauly D (2019). FishBase. World Wide Web electronic publication. www.fishbase.org, version (08/2019)
  • Folch J, Lees M, Stanley G S (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of biological chemistry, 226 (1), 497-509.
  • Gheshlaghi Z N, Riazi G H, Ahmadian S, Ghafari M, Mahinpour R (2008). Toxicity and interaction of titanium dioxide nanoparticles with microtubule protein. Acta biochimica et biophysica Sinica, 40 (9), 777-782. https://doi.org/10.1093/abbs/40.9.777
  • Gokoglu N, Yerlikaya P, Cengiz E (2004). Effects of cooking methods on the proximate composition and mineral values of rainbow trout (Oncorhynchus mykiss). Food Chemistry, 84 (1), 19-22. https://doi.org/10.1016/S0308-8146(03)00161-4
  • Görgün S, Zengin G (2015). Determination of fatty acid profiles and esterase activities in the gills and gonads of Vimba vimba (L., 1758). Journal of the American Oil Chemists' Society, 92 (3), 353-360. https://doi.org/10.1007/s11746-015-2602-y
  • Gücü A C, Bingel F (1994). Trawlable species assemblages on the continental shelf of the northeastern Levant Sea (Mediterranean) with an emphasis on Lesseptian migration. Acta Adriatica, 35 (1), 83-100.
  • Hornell J (1935). Report on the fisheries of Palestine
  • Jankowska E A, Rozentryt P, Witkowska A, Nowak J, Hartmann O, Ponikowska B , McMurray J J (2010). Iron deficiency: an ominous sign in patients with systolic chronic heart failure. European heart journal, 31(15), 1872-1880. https://doi.org/10.1093/eurheartj/ehq158
  • Kawai M, Uneyama H, Miyano H (2008) Taste-active components in foods, with concentration on umami compounds Journal of Health Science 55: 667-73. https://doi.org/10.1248/jhs.55.667
  • Kinsella J E, Broughton K S, Whelan J W (1990). Dietary unsaturated fatty acids: interactions and possible needs in relation to eicosanoid synthesis. The Journal of nutritional biochemistry, 1(3), 123-141. https://doi.org/10.1016/0955-2863(90)90011-9
  • Lauritzen L, Hansen H S, Jorgensen M H, Michaelsen K F (2001). The essentiality of long chain n-3 fatty acids in relation to development and function of the brain and retina. Prog. Lipid Res., 40: 1-94.
  • Lazo O, Guerrero L, Alexi N, Grigorakis K, Claret A, Pérez J A, Bou R (2017). Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species. Food Research International, 100, 396-406. https://doi.org/10.1016/j.foodres.2017.07.023
  • Matissek R, Nagorka R, Daase M , Wengatz I (1989). Analysis of methylisothiazolones by ion pair high-performance liquid chromatography after pre-column derivatisation. Fresenius' Zeitschrift für analytische Chemie, 333(8), 806-809. https://doi.org/10.1007/BF00472769
  • Nordov A, Marchioli R, Arnesen H, Videbaek J (2001). N-3 polyunsaturated fatty acids and cardiovascular diseases. Lipids., 36: 127-129. https://doi.org/10.1007/s11745-001-0695-7
  • Orcu H, Mater S (2000). Lessep- sian fishes spreading along the coasts of the Mediterranean and the Southern Aegean Sea of Turkey. Turkish Journal of Zoology, 24: 139-148.
  • Osman H, Suriah A R, Law E C (2001). Fatty acid composition and cholesterol value of selected marine fish in Malaysian waters. Food chemistry, 73(1), 55-60. https://doi.org/10.1016/S0308-8146(00)00277-6
  • Puwastien P, Judprasong K, Kettwan E, Vasanachitt K, Nakngamanong Y, Bhattacharjee L (1999). Proximate composition of raw and cooked Thai freshwater and marine fish. Journal of Food Composition and Analysis, 12(1), 9-16. https://doi.org/10.1006/jfca.1998.0800
  • Rajaram R, Maruthamuthu A, Metillo E B (2018). Fatty acid profiling of commercially important raw and boiled seer fish Scomberomorus commerson (Lacepede, 1800) (Scombridae, Teleostei, Pisces). In Proceedings of the Zoological Society (Vol. 71, No. 2, pp. 146-152). Springer India. https://doi.org/10.1007/s12595-017-0222-2
  • Santos-Silva J, Bessa R J B, Santos-Silva F (2002). Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat. Livestock Production Science, 77(2-3), 187-194. https://doi.org/10.1016/S0301-6226(02)00059-3
  • Sebranek J (2009). Basic curing ingridients. In: Tarte R, (ed.) Ingredients in Meats Product. Properties Functionality and Applicatons. New York: Springer Scince. https://doi.org/10.1007/978-0-387-71327-4
  • Silvers K M , Scott K M (2002). Fish consumption and self-reported physical and mental health status. Public Health Nutr., 5: 427-431. https://doi.org/10.1079/PHN2001308
  • Sikorski Z E, Kolakowska A, Pan B S (1990). The nutritive composition of the major groups of marine food organisms. In: Resources Nutritional Composition and Preservation. Ed., SIKORSKI, 1990, CRC Press-Inc., Boca Raton, FL, pp. 30–52.
  • Suryaningrm D T, Muljanah I , Tahapai E (2010). Sensori profile and nutritional value of several species of catfish and Nasutus hybrid]. J Pascapanen dan Bioteknologi Kelautan dan Perikanan. 5(2): 153-164. http://dx.doi.org/10.15578/jpbkp.v5i2.419
  • Türkmen M, Türkmen A, Tepe Y, Ateş A, Gökkuş K (2008). Determination of metal contaminations in sea foods from Marmara, Aegean and Mediterranean seas: twelve fish species. Food Chemistry, 108(2), 794-800. https://doi.org/10.1016/j.foodchem.2007.11.025
  • Vijayan D K, Jayarani R, Singh D K, Chatterjee N S, Mathew S, Mohanty B P, Anandan R (2016). Comparative studies on nutrient profiling of two deep sea fish (Neoepinnula orientalis and Chlorophthalmus corniger) and brackish water fish (Scatophagus argus). The Journal of Basic, Applied Zoology, 77, 41-48. https://doi.org/10.1016/j.jobaz.2016.08.003
  • Von Schacky C, Angerer P, Kothny W, Theisen K, Mudra H (1999). Effect of dietary omega-3 fatty acids on coronary atherosclerosis: A randomized double-blind placebo-controlled trial. Ann. Int. Med., 130: 554-562. DOI: 10.7326/0003-4819-130-7-199904060-00003
  • Zhao C J, Schieber A, Gänzle M G (2016). Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–A review. Food Research International, 89, 39-47. https://doi.org/10.1016/j.foodres.2016.08.042
  • Yılmaz H A, Corraze G, Panserat S, Eroldoğan O T (2016). Effects of alternate feeding with different lipid sources on fatty acid composition and bioconversion in European sea bass (Dicentrarchus labrax). Aquaculture, 464, 28-36. https://doi.org/10.1016/j.aquaculture.2016.06.013

Proximate Composition, Fatty Acid and Amino Acid Profiles of Narrow-Barred Spanish Mackerel (Scomberomorus commerson) Fillets from İskenderun Bay in The North-Eastern Mediterranean Sea

Yıl 2021, Cilt: 27 Sayı: 4, 441 - 448, 04.12.2021

Hatice Asuman Yılmaz

https://doi.org/10.15832/ankutbd.753691

Öz

The present study aims to determine the proximate, fatty acid and amino acid profiling of consumed fresh narrow-barred Spanish mackerel (Scomberomorus commerson). Landed fish were freshly sampled (total length 33.7-48.7 cm and weight 617-1260 g) from the Yumurtalık Bay (north-eastern Mediterranean Sea) in Turkey during January, February and March. The protein values were highest in January (22.89%) while the and lowest in February (21.38%) and March (21.73%). Lipid and ash values were not significantly differencing among sampling time. The fatty acid data revealed that the saturated fatty acid values were found higher than the polyunsaturated and monounsaturated fatty acid values. In general, the fillets were abundant in palmitic acid (C16:0), stearic acid (C18:0), oleic acid (18:1n-9) and docosapentaenoic acid (C22:6n-3; DHA) values, regardless of the sampled months. DHA value was recorded as 315.08 mg 100g-1 in January, while it increased to 327.55 mg 100g-1 in the March samples. A total of 16 amino acids were determined from the fresh fillets. Compared with the other essential amino acids, the concentration of lysine and leucine were found to be higher in the fillet. At the same time, the lower rates of tryptophan were detected in examined samples for all months. Consequently, this study shows that the narrow-barred Spanish mackerel as a finfish (commercially valuable) from the north-eastern Mediterranean Sea has precious nutritional values that of the protein, fatty acids and amino acids during the sampling period. This fish can be recommended in terms of detected essential fatty acid and amino acid profile that completely nutritious for the human as well as other organisms’ dietary requirements.

Anahtar Kelimeler

essential amino acids fatty acids proximate composition Scomberomorus commerson

Kaynakça

  • AOAC (1995). Official Methods of Analysis. 16th (Eds). Washington, D.C.: Association of Official Analytical Chemists.
  • Aktas H, Halperin J A (2004). Translational regulation of gene expression by ω-3 fatty acids. The Journal of nutrition, 134(9), 2487S-2491S. https://doi.org/10.1093/jn/134.9.2487S
  • Akyol O, Tosunoğlu Z (2019). On the Occurrence of a Lessepsian immigrant Scomberomorus commerson (Scombridae) in Izmir Bay (Aegean Sea, Turkey. Su Ürünleri Dergisi, 36(1), 81-84. https://doi.org/10.12714/egejfas.2019.36.1.10
  • Antoine F R, Wei C I, Littell R C, Quinn B P, Hogle A D, Marshall M R (2001). Free amino acids in dark‐and white‐muscle fish as determined by o‐phthaldialdehyde precolumn derivatization. Journal of food science, 66(1), 72-77. https://doi.org/10.1111/j.1365-2621.2001.tb15584.x
  • Arts M T, Ackman R G, Holub B J (2001). Essential fatty acids in aquatic ecosystems: A crucial link between diet and human health and evolution. Can. J. Fish. Aquat. Sci., 58: 122-137. https://doi.org/10.1139/f00-224
  • Belitz H D, Grosch W, Schieberle P (2001). Lehrbuch der Lebensmittelchemie, 5. Aufl. Springer, Berlin Heidelberg and New York
  • Bligh E G, Dyer W J (1959). A rapid method of total lipid extraction and purification. Canadian journal of biochemistry and physiology, 37(8), 911-917. https://doi.org/10.1139/y59-099
  • Canto A C, Costa-Lima B R, Suman S P, Monteiro M L G, Marsico E T, Conte-Junior C A, Silva T J (2015). Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure. LWT-Food Science and Technology, 63(2), 872-877. https://doi.org/10.1016/j.lwt.2015.05.003
  • Connor W E (2000). Importance of n-3 fatty acids in health and disease. Am. J. Clin. Nutr. 71: 171S-1755. https://doi.org/10.1093/ajcn/71.1.171S
  • Czesny S, Dabrowski K (1998). The effect of egg fatty acid concentrations on embryo viability in wild and domesticated walleye (Stizostedion vitreum). Aquatic Living Resources, 11:6, 371-378. https://doi.org/10.1016/S0990-7440(99)80002-3
  • Froese R, Pauly D (2019). FishBase. World Wide Web electronic publication. www.fishbase.org, version (08/2019)
  • Folch J, Lees M, Stanley G S (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of biological chemistry, 226 (1), 497-509.
  • Gheshlaghi Z N, Riazi G H, Ahmadian S, Ghafari M, Mahinpour R (2008). Toxicity and interaction of titanium dioxide nanoparticles with microtubule protein. Acta biochimica et biophysica Sinica, 40 (9), 777-782. https://doi.org/10.1093/abbs/40.9.777
  • Gokoglu N, Yerlikaya P, Cengiz E (2004). Effects of cooking methods on the proximate composition and mineral values of rainbow trout (Oncorhynchus mykiss). Food Chemistry, 84 (1), 19-22. https://doi.org/10.1016/S0308-8146(03)00161-4
  • Görgün S, Zengin G (2015). Determination of fatty acid profiles and esterase activities in the gills and gonads of Vimba vimba (L., 1758). Journal of the American Oil Chemists' Society, 92 (3), 353-360. https://doi.org/10.1007/s11746-015-2602-y
  • Gücü A C, Bingel F (1994). Trawlable species assemblages on the continental shelf of the northeastern Levant Sea (Mediterranean) with an emphasis on Lesseptian migration. Acta Adriatica, 35 (1), 83-100.
  • Hornell J (1935). Report on the fisheries of Palestine
  • Jankowska E A, Rozentryt P, Witkowska A, Nowak J, Hartmann O, Ponikowska B , McMurray J J (2010). Iron deficiency: an ominous sign in patients with systolic chronic heart failure. European heart journal, 31(15), 1872-1880. https://doi.org/10.1093/eurheartj/ehq158
  • Kawai M, Uneyama H, Miyano H (2008) Taste-active components in foods, with concentration on umami compounds Journal of Health Science 55: 667-73. https://doi.org/10.1248/jhs.55.667
  • Kinsella J E, Broughton K S, Whelan J W (1990). Dietary unsaturated fatty acids: interactions and possible needs in relation to eicosanoid synthesis. The Journal of nutritional biochemistry, 1(3), 123-141. https://doi.org/10.1016/0955-2863(90)90011-9
  • Lauritzen L, Hansen H S, Jorgensen M H, Michaelsen K F (2001). The essentiality of long chain n-3 fatty acids in relation to development and function of the brain and retina. Prog. Lipid Res., 40: 1-94.
  • Lazo O, Guerrero L, Alexi N, Grigorakis K, Claret A, Pérez J A, Bou R (2017). Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species. Food Research International, 100, 396-406. https://doi.org/10.1016/j.foodres.2017.07.023
  • Matissek R, Nagorka R, Daase M , Wengatz I (1989). Analysis of methylisothiazolones by ion pair high-performance liquid chromatography after pre-column derivatisation. Fresenius' Zeitschrift für analytische Chemie, 333(8), 806-809. https://doi.org/10.1007/BF00472769
  • Nordov A, Marchioli R, Arnesen H, Videbaek J (2001). N-3 polyunsaturated fatty acids and cardiovascular diseases. Lipids., 36: 127-129. https://doi.org/10.1007/s11745-001-0695-7
  • Orcu H, Mater S (2000). Lessep- sian fishes spreading along the coasts of the Mediterranean and the Southern Aegean Sea of Turkey. Turkish Journal of Zoology, 24: 139-148.
  • Osman H, Suriah A R, Law E C (2001). Fatty acid composition and cholesterol value of selected marine fish in Malaysian waters. Food chemistry, 73(1), 55-60. https://doi.org/10.1016/S0308-8146(00)00277-6
  • Puwastien P, Judprasong K, Kettwan E, Vasanachitt K, Nakngamanong Y, Bhattacharjee L (1999). Proximate composition of raw and cooked Thai freshwater and marine fish. Journal of Food Composition and Analysis, 12(1), 9-16. https://doi.org/10.1006/jfca.1998.0800
  • Rajaram R, Maruthamuthu A, Metillo E B (2018). Fatty acid profiling of commercially important raw and boiled seer fish Scomberomorus commerson (Lacepede, 1800) (Scombridae, Teleostei, Pisces). In Proceedings of the Zoological Society (Vol. 71, No. 2, pp. 146-152). Springer India. https://doi.org/10.1007/s12595-017-0222-2
  • Santos-Silva J, Bessa R J B, Santos-Silva F (2002). Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat. Livestock Production Science, 77(2-3), 187-194. https://doi.org/10.1016/S0301-6226(02)00059-3
  • Sebranek J (2009). Basic curing ingridients. In: Tarte R, (ed.) Ingredients in Meats Product. Properties Functionality and Applicatons. New York: Springer Scince. https://doi.org/10.1007/978-0-387-71327-4
  • Silvers K M , Scott K M (2002). Fish consumption and self-reported physical and mental health status. Public Health Nutr., 5: 427-431. https://doi.org/10.1079/PHN2001308
  • Sikorski Z E, Kolakowska A, Pan B S (1990). The nutritive composition of the major groups of marine food organisms. In: Resources Nutritional Composition and Preservation. Ed., SIKORSKI, 1990, CRC Press-Inc., Boca Raton, FL, pp. 30–52.
  • Suryaningrm D T, Muljanah I , Tahapai E (2010). Sensori profile and nutritional value of several species of catfish and Nasutus hybrid]. J Pascapanen dan Bioteknologi Kelautan dan Perikanan. 5(2): 153-164. http://dx.doi.org/10.15578/jpbkp.v5i2.419
  • Türkmen M, Türkmen A, Tepe Y, Ateş A, Gökkuş K (2008). Determination of metal contaminations in sea foods from Marmara, Aegean and Mediterranean seas: twelve fish species. Food Chemistry, 108(2), 794-800. https://doi.org/10.1016/j.foodchem.2007.11.025
  • Vijayan D K, Jayarani R, Singh D K, Chatterjee N S, Mathew S, Mohanty B P, Anandan R (2016). Comparative studies on nutrient profiling of two deep sea fish (Neoepinnula orientalis and Chlorophthalmus corniger) and brackish water fish (Scatophagus argus). The Journal of Basic, Applied Zoology, 77, 41-48. https://doi.org/10.1016/j.jobaz.2016.08.003
  • Von Schacky C, Angerer P, Kothny W, Theisen K, Mudra H (1999). Effect of dietary omega-3 fatty acids on coronary atherosclerosis: A randomized double-blind placebo-controlled trial. Ann. Int. Med., 130: 554-562. DOI: 10.7326/0003-4819-130-7-199904060-00003
  • Zhao C J, Schieber A, Gänzle M G (2016). Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–A review. Food Research International, 89, 39-47. https://doi.org/10.1016/j.foodres.2016.08.042
  • Yılmaz H A, Corraze G, Panserat S, Eroldoğan O T (2016). Effects of alternate feeding with different lipid sources on fatty acid composition and bioconversion in European sea bass (Dicentrarchus labrax). Aquaculture, 464, 28-36. https://doi.org/10.1016/j.aquaculture.2016.06.013
Toplam 38 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Hatice Asuman Yılmaz 0000-0001-5627-034X

Yayımlanma Tarihi 4 Aralık 2021
Gönderilme Tarihi 16 Haziran 2020
Kabul Tarihi 3 Ağustos 2020
Yayımlandığı Sayı Yıl 2021 Cilt: 27 Sayı: 4

Kaynak Göster

APA Yılmaz, H. A. (2021). Proximate Composition, Fatty Acid and Amino Acid Profiles of Narrow-Barred Spanish Mackerel (Scomberomorus commerson) Fillets from İskenderun Bay in The North-Eastern Mediterranean Sea. Journal of Agricultural Sciences, 27(4), 441-448. https://doi.org/10.15832/ankutbd.753691
 Kapak Resmi İndir

Journal of Agricultural Sciences is published open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).