Proximate Composition, Cholesterol, and Fatty Acid Content of Brown Shrimp (Crangon crangon L. 1758) from Sinop Region, Black Sea

Basit Öğe Kaydı
dc.authoriderdem, mehmet emin/0000-0002-3245-8177
dc.authoridKAYA, YALCIN/0000-0002-1259-2336
dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.contributor.authorTuran, Hulya
dc.contributor.authorKaya, Yalcin
dc.contributor.authorErdem, M. Emin
dc.date.accessioned2025-03-23T19:34:59Z
dc.date.available2025-03-23T19:34:59Z
dc.date.issued2011
dc.departmentSinop Üniversitesi
dc.description.abstractProximate 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.
dc.identifier.doi10.1080/10498850.2010.526753
dc.identifier.endpage107
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue1
dc.identifier.scopusqualityQ2
dc.identifier.startpage100
dc.identifier.urihttps://doi.org/10.1080/10498850.2010.526753
dc.identifier.urihttps://hdl.handle.net/11486/5781
dc.identifier.volume20
dc.identifier.wosWOS:000287028100012
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Aquatic Food Product Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectshrimp
dc.subjectCrangon crangon
dc.subjectproximate analysis
dc.subjectfatty acids
dc.subjectamino acids
dc.subjectcholesterol
dc.titleProximate Composition, Cholesterol, and Fatty Acid Content of Brown Shrimp (Crangon crangon L. 1758) from Sinop Region, Black Sea
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu