Fatty Acid Profiles of Fish Oil Derived by Different Techniques from By-products of Cultured Black Sea Salmon, Oncorhynchus mykiss

Basit Öğe Kaydı
dc.authoridDUYAR, Hunkar Avni/0000-0002-2560-5407
dc.authoridBayrakli, Baris/0000-0002-1812-3266
dc.contributor.authorDuyar, Hunkar Avni
dc.contributor.authorBayrakli, Baris
dc.date.accessioned2025-03-23T19:30:05Z
dc.date.available2025-03-23T19:30:05Z
dc.date.issued2023
dc.departmentSinop Üniversitesi
dc.description.abstractThis paper investigates the fatty acid profiles of fish oil extracted from by-products of cultured Black Sea salmon, Oncorhynchus mykiss, using conventional [conventional fish oil (CFO)] and dry freezing oil [dry freezer oil (DFO)] techniques. In the CFO and DFO groups, monounsaturated fatty acid + polyunsaturated fatty acid (PUFA) comprised 74.00% and 72.68% of the total fatty acids, respectively. The highest PUFA was linoleic acid (CFO=14.22%, DFO=13.15%) with Docosahexaenoic acid (DHA, C22:6n3) being the second most concentrated fatty acid for PUFA in the CFO (8.12%) and DFO (8.02%) groups, followed by eicosapentaenoic acid (EPA, C20:5n3) (CFO=4.39%, DFO=2.87%). Similarly, the difference between groups in omega -3 was statistically significant (p<0.05) and the CFO ratio was higher in the DFO. The PI, AI, TI, h/H, and UI percentages in the CFO group were 0.99, 0.37, 0.26, 2.98, and 1.73%, respectively, while in the DFO group they were 0.80, 0.35, 0.31, 2.83, and 1.61%, respectively. The findings of this study conclude that the oils obtained from Black Sea salmon by-products are rich in omega -3 fatty acids and have good lipid quality indexes.
dc.identifier.doi10.15832/ankutbd.1187017
dc.identifier.endpage841
dc.identifier.issn1300-7580
dc.identifier.issn2148-9297
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85172660000
dc.identifier.scopusqualityQ3
dc.identifier.startpage833
dc.identifier.trdizinid1224371
dc.identifier.urihttps://doi.org/10.15832/ankutbd.1187017
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1224371
dc.identifier.urihttps://hdl.handle.net/11486/5007
dc.identifier.volume29
dc.identifier.wosWOS:001154384200011
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherAnkara Univ, Fac Agriculture
dc.relation.ispartofJournal of Agricultural Sciences-Tarim Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectBy-product
dc.subjectConventional fish oil
dc.subjectDry freezing
dc.subjectFish oil quality
dc.subjectOncorhynchus mykiss
dc.titleFatty Acid Profiles of Fish Oil Derived by Different Techniques from By-products of Cultured Black Sea Salmon, Oncorhynchus mykiss
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu