COMPARISON OF PROTEIN, LIPID AND FATTY ACIDS COMPOSITION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L. 1758) DURING THE COMMERCIAL CATCHING SEASON

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dc.authoridKAYA, YALCIN/0000-0002-1259-2336
dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.contributor.authorKaya, Yalcin
dc.contributor.authorTuran, Huelya
dc.date.accessioned2025-03-23T19:31:50Z
dc.date.available2025-03-23T19:31:50Z
dc.date.issued2010
dc.departmentSinop Üniversitesi
dc.description.abstractIn this research were investigated protein, lipid and fatty acids contents of commercially important anchovy (Engraulis encrasicolus) during the catching season. The protein content of anchovy ranged from 17.24 to 16.94%. The lipid content of anchovy was maximum (18.57%) in November and minimum (15.57%) in January The total saturated fatty acids content were determined as 38.62, 35.20 and 33.57% in November, December and January, respectively. Palmitic acid (C-16:0) was found at the highest levels among the saturated fatty acids through all commercial catch season. The monounsaturated fatty acids content ranged from 25.45 to 29.50%. Concerning the monounsaturated fatty acids, oleic acid (C18:1n-9) constituted the larger percentage than others. Docosahexaenoic acid (DHA; C22:6n-3) and eicosapentaenoic acid (EPA; C20:5n-3) contents were determined as average 9.37% and 7.92%, respectively. n-3 Polyunsaturated fatty acids (n-3 PUFAs) of anchovy were higher than n-6 PUFAs. Thrombogenicity and atherogenicity index values were 0.43, 0.40, 0.36 and 1.94, 1.69, 1.52 in November, December and January, respectively. The n-6/n-3 ratio of anchovy was 0.23, 0.20 and 0.17 in November, December and January, respectively. PRACTICAL APPLICATIONS The anchovy is very important a fish for Turkey. Annual per capita fish consumption is around 8 kg in Turkey, which 40% is anchovy. This research provides useful information on the proximate composition of anchovy during the catching season. Results of this research will be reference for the fish processing technology, dieticians and similar academic studies.
dc.identifier.doi10.1111/j.1745-4573.2009.00196.x
dc.identifier.endpage483
dc.identifier.issn1046-0756
dc.identifier.issn1745-4573
dc.identifier.issue3
dc.identifier.scopusqualityN/A
dc.identifier.startpage474
dc.identifier.urihttps://doi.org/10.1111/j.1745-4573.2009.00196.x
dc.identifier.urihttps://hdl.handle.net/11486/5374
dc.identifier.volume21
dc.identifier.wosWOS:000278925700007
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Muscle Foods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectMarine Fish
dc.subjectCholesterol
dc.subjectWild
dc.subjectProfiles
dc.subjectRisk
dc.titleCOMPARISON OF PROTEIN, LIPID AND FATTY ACIDS COMPOSITION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L. 1758) DURING THE COMMERCIAL CATCHING SEASON
dc.typeArticle

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