Fatty acid and amino acid composition of raw and hot smoked sturgeon (Huso huso, L. 1758)
[ X ]
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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).
Açıklama
Anahtar Kelimeler
Hot smoked fish, sturgeon, amino acid, fatty acid
Kaynak
International Journal of Food Sciences and Nutrition
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
59
Sayı
7-8
