Fatty acid and amino acid composition of raw and hot smoked sturgeon (Huso huso, L. 1758)

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dc.authoridKAYA, YALCIN/0000-0002-1259-2336
dc.authoriderdem, mehmet emin/0000-0002-3245-8177
dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.contributor.authorKaya, Yalcin
dc.contributor.authorTuran, Huelya
dc.contributor.authorErdem, M. Emin
dc.date.accessioned2025-03-23T19:35:10Z
dc.date.available2025-03-23T19:35:10Z
dc.date.issued2008
dc.departmentSinop Üniversitesi
dc.description.abstractChanges 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).
dc.identifier.doi10.1080/09637480701585511
dc.identifier.endpage642
dc.identifier.issn0963-7486
dc.identifier.issn1465-3478
dc.identifier.issue7-8
dc.identifier.pmid19382336
dc.identifier.scopusqualityQ1
dc.identifier.startpage635
dc.identifier.urihttps://doi.org/10.1080/09637480701585511
dc.identifier.urihttps://hdl.handle.net/11486/5803
dc.identifier.volume59
dc.identifier.wosWOS:000260765300010
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Ltd
dc.relation.ispartofInternational Journal of Food Sciences and Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectHot smoked fish
dc.subjectsturgeon
dc.subjectamino acid
dc.subjectfatty acid
dc.titleFatty acid and amino acid composition of raw and hot smoked sturgeon (Huso huso, L. 1758)
dc.typeArticle

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