Nutrient quality of cultured fish species in the Black Sea: Evaluation of fatty acids, amino acids and fillet colors

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dc.contributor.authorKaya Öztürk, Dilara
dc.date.accessioned2025-03-23T19:09:14Z
dc.date.available2025-03-23T19:09:14Z
dc.date.issued2022
dc.departmentSinop Üniversitesi
dc.description.abstractThis study aims to examine the nutritional composition (amino acid and fatty acid) and fillet color of commercially produced cultured fish of the Black Sea. All fish species [(sea bass (Dicentrarchus labrax), sea bream (Sparus aurata), turbot (Scophthalmus maximus), and large rainbow trout (Oncorhynchus mykiss)] were collected from the Black Sea’s aquaculture sites in 2020. Total amino acid values of fillets were listed as sea bream>turbot>large rainbow trout>sea bass fillet. The highest omega-3/omega-6 ratio was in turbot fillets, and the highest omega-6/omega-3 ratio was in sea bass and sea bream fillets (p<0.05). Consequently, it was concluded that the fish cultured from the Black Sea have excellent nutritional values, including high amounts of unsaturated fatty acids and appropriate amounts of essential amino acids and the cultured fish in the Black Sea are of good quality, nutritious and beneficial for human consumption.
dc.identifier.doi10.33714/masteb.1195335
dc.identifier.endpage514
dc.identifier.issn2147-9666
dc.identifier.issue4
dc.identifier.startpage501
dc.identifier.trdizinid1163087
dc.identifier.urihttps://doi.org/10.33714/masteb.1195335
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1163087
dc.identifier.urihttps://hdl.handle.net/11486/3325
dc.identifier.volume11
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorKaya Öztürk, Dilara
dc.language.isoen
dc.relation.ispartofMarine Science and Technology Bulletin
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR_20250323
dc.subjectBiyoloji
dc.subjectBalıkçılık
dc.subjectBeslenme ve Diyetetik
dc.subjectDeniz ve Tatlı Su Biyolojisi
dc.titleNutrient quality of cultured fish species in the Black Sea: Evaluation of fatty acids, amino acids and fillet colors
dc.typeArticle

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