Proximate and Fatty Acid Composition of Some Commercially Important Fish Species from the Sinop Region of the Black Sea

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dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.authoridDEMET, KOCATEPE/0000-0002-9234-1907
dc.contributor.authorKocatepe, Demet
dc.contributor.authorTuran, Hulya
dc.date.accessioned2025-03-23T19:42:38Z
dc.date.available2025-03-23T19:42:38Z
dc.date.issued2012
dc.departmentSinop Üniversitesi
dc.description.abstractThe proximate and fatty acid compositions of the commercially important fish species (Engraulis encrasicolus, Alosa alosa, Belone belone, Scorpaena porcus, Pomatomus saltatrix, Mullus barbatus) from the Sinop region of the Black Sea were examined. The fat contents ranged from 1.26% (for scorpion fish) to 18.12% (for shad). The protein contents were min 14.54% (for red mullet) and maximum 20.26% (for belone). The fatty acid compositions of the fish ranged from 27.83 to 35.91% for saturated fatty acids, 19.50-33.80% for monounsaturated fatty acids and 15.25-40.02% for polyunsaturated fatty acids. Among the saturated fatty acids, palmitic acid (16:0) (17.75-22.20%) was the dominant fatty acid for all the fish species. As a second saturated fatty acid, myristic acid (14:0) was observed in four of the fish species and its content ranged from 4.72 to 7.31%. Whereas, for the other two fish species, the second saturated fatty acid was stearic acid (18:0) ranging between 4.54 and 10.64%. Among the monounsaturated fatty acids, those occurring in the highest proportions were oleic acid (18:1n-9c) (11.67-22.45%) and palmitoleic acid (16:1) (4.50-9.40%). Docosahexaenoic acid (22:6n-3) (5.41-28.52%), eicosapentaenoic acid (20:5n-3) (4.68-11.06) and linoleic acid (18:2n-6) (1.38-3.49%) were dominant polyunsaturated fatty acids, respectively. All the species, in particular the belone, the anchovy and the shad had high levels of the n-3 series.
dc.identifier.doi10.1007/s11745-012-3658-1
dc.identifier.endpage641
dc.identifier.issn0024-4201
dc.identifier.issn1558-9307
dc.identifier.issue6
dc.identifier.pmid22322400
dc.identifier.scopus2-s2.0-84863489045
dc.identifier.scopusqualityQ3
dc.identifier.startpage635
dc.identifier.urihttps://doi.org/10.1007/s11745-012-3658-1
dc.identifier.urihttps://hdl.handle.net/11486/6819
dc.identifier.volume47
dc.identifier.wosWOS:000304305600009
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofLipids
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectFish
dc.subjectFatty acids
dc.subjectEPA
dc.subjectDHA
dc.subjectAnchovy
dc.subjectBelone
dc.subjectShad
dc.subjectScorpion fish
dc.subjectBluefish
dc.subjectRed Mullet
dc.titleProximate and Fatty Acid Composition of Some Commercially Important Fish Species from the Sinop Region of the Black Sea
dc.typeArticle

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