Fatty Acid and Amino Acid Compositions of Cultured and Wild Sea Bass (Dicentrarchus labrax L., 1758) from Different Regions in Turkey
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Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Medwell Online
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The main aim of this research is to determinate the fatty and amino acid alternations of cultured and wild sea bass (Dicentrarchus labrax) flesh obtained from different regions of Turkey. The major fatty acids of sea bass flesh were observed to be palmitic acid (16:0), oleic acid (18:1 omega-9), Eicosapentaenoic Acid (EPA, 20:5 omega 3) and Docosahexaenoic Acid (DHA, 22:6 omega-3). The amounts of omega-3/omega-6 ratio of sea bass flesh obtained from Mugla, Ordu, Sinop (cultured) and wild were determined as 2.66, 4.01, 1.18 and 3.43 wet weight, respectively. In addition, the major amino acids in sea bass flesh were determined to be aspartic acid, glutamic acid and lysine. Methionine, tyrosine and histidine composition of the flesh were lower than those of the other amino acids in all samples. The ratios of Essential (E)/Nonessential (NE) amino acids were observed to be 1.052 for Mugla, 0.712 for Ordu, 0.778 for Sinop and 1.329 for wild. Results showed that, the meat quality of the cultured sea bass fillets are as valuable as wild sea bass fillets.
Açıklama
Anahtar Kelimeler
Dicentrarchus labrax, cultured and wild sea bass, fatty acids, amino acids, aspartic acid, essential
Kaynak
Journal of Animal and Veterinary Advances
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
8
Sayı
10
