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    Fatty acid and amino acid composition of raw and hot smoked sturgeon (Huso huso, L. 1758)
    (Taylor & Francis Ltd, 2008) Kaya, Yalcin; Turan, Huelya; Erdem, M. Emin
    Changes in fatty acid and amino acid composition in hot smoked sturgeon (Huso huso, L. 1758) were studied. The sturgeon was smoked for 20 min at 30C, followed by 90 min at 50C and 40 min at 80C. The palmitic acid (C16:0) and stearic acid (C18:0) increased (P0.05) from 17.70% to 27.52% and from 7.49% to 13.63% after smoking, respectively. The oleic acid content in smoked sturgeon decreased from 28.29% to 25.93%, but no change (P0.05) was observed in the total monounsaturated fatty acid composition of fish after smoking. Total polyunsaturated fatty acid, eicosapentaenoic acid and docosahexaenoic acid contents decreased from 21.03% to 4.93%, from 4.65% to 0.49% and from 12.41% to 0.51% in sturgeon after smoking, respectively. The total n-3 and n-6 contents and the n-3/n-6 ratio of raw and smoked sturgeon were 17.48-1.35, 3.54-3.58 and 4.94-0.38, respectively. The atherogenic index and index of thrombogenicity values of raw and smoked sturgeon were determined as 1.01-0.31 and 1.93-1.24, respectively. The smoking process caused an increase (P0.05) in aspartic acidisoleucinemethioninehidoksil-l-prolinevaline, and a decrease (P0.05) in glutamic acidserinethreonineleucinetyrosinehistidinelysineproline. However, the changes in alanine, glycine and phenylalanine were insignificant (P0.05).
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    Monthly Differentiation in Meat Yield, Chemical and Amino Acid Composition of Wild and Cultured Brown Trout (Salmo Trutta Forma Fario Linneaus, 1758)
    (Central Fisheries Research Inst, 2014) Kaya, Yalcin; Erdem, M. Emin; Turan, Hulya
    In this research, the differences between wild and cultured brown trout (Salmo trutta forma fario Linneaus, 1758) were determined by investigating meat yield, chemical quality and amino acid composition of wild and cultured trout in the East Black Sea region between January and December. The mean meat yield of 67.59% +/- 0.48 in wild trout was significantly higher than that of 64.46% +/- 0.73 in cultured trout (P<0.05). The mean crude protein, crude lipid, moisture contents and crude ash were 17.36% +/- 0.037-16.66% +/- 0.37, 2.71% +/- 0.21-3.62% +/- 0.224, 78.10% +/- 0.239-77.43% +/- 0.387, 1.16% +/- 0.03-1.21% +/- 0.029 in wild and cultured trout, respectively. The mean crude lipid in cultured trout was significantly higher from the wild trout (P<0.05). The mean protein amount is similar for both fish groups. Mean carbohydrate content in the wild trout was found to be 0.54 +/- 0.12 (g/100 g) and cultured trout carbohydrate was found to be 0.57 +/- 0.12 (g/100 g) (P<0.05). Maximum value at Total amino acid (TAA) was reach on cultured fish at Jun (17880 mg/100 g), wild trout was reach (18755 mg/100 g) at April. Total essential amino acid (TEAA) value was demonstrate significant variation (P<0.05). Results showed that, cultivated and wild brown trout fillets are well-balanced food source in terms of E/NE ratios in all seasons.
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    Proximate Composition, Cholesterol, and Fatty Acid Content of Brown Shrimp (Crangon crangon L. 1758) from Sinop Region, Black Sea
    (Taylor & Francis Inc, 2011) Turan, Hulya; Kaya, Yalcin; Erdem, M. Emin
    Proximate composition, cholesterol, and fatty acid content of brown shrimp (Crangon crangon L. 1758) harvested from the Sinop region of the Black Sea in Turkey was determined. Crude protein, lipid, moisture, and ash contents were 18.47 +/- 0.09 g/100 g, 0.95 +/- 0.05 g/100 g, 79.21 +/- 0.01 g/100 g, and 1.39 +/- 0.01 g/100 g, respectively. Cholesterol content was 173.56 +/- 0.24 mg/100 g. Fatty acid composition was 33.04% saturated (SFAs), 22.17% monounsaturated (MUFAs), and 29% polyunsaturated (PUFAs). Among the SFAs, palmitic acid (C16:0) was predominant at 20.69% of the total fatty acid composition. Oleic acid (C18:1) was the predominant MUFA (14.25%), and the highest PUFAs were eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3), contributing 41% and 32% to the total PUFA content of the lipids, respectively. Thrombogenicity (TI) and atherogenicity (AI) index values were 0.31 and 1.34, respectively. The highest essential amino acids were leucine, lysine, valine, and isoleucine; while the highest levels of non-essential amino acids were aspartic acid, glutamic acid, glycine, and alanine, respectively.