Proximate Composition, Fatty Acid and Amino Acid Profiles of Narrow-Barred Spanish Mackerel (Scomberomorus commerson) Fillets from İskenderun Bay in The North-Eastern Mediterranean Sea

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dc.contributor.authorYılmaz, Hatice Asuman
dc.contributor.departmentOthertr_TR
dc.contributor.facultyOthertr_TR
dc.date.accessioned2022-09-13T07:31:46Z
dc.date.available2022-09-13T07:31:46Z
dc.date.issued2021
dc.description.abstractThe present study aims to determine the proximate, fatty acid and amino acid profiling of consumed fresh narrow-barred Spanish mackerel (Scomberomorus commerson). Landed fish were freshly sampled (total length 33.7-48.7 cm and weight 617-1260 g) from the Yumurtalık Bay (north-eastern Mediterranean Sea) in Turkey during January, February and March. The protein values were highest in January (22.89%) while the and lowest in February (21.38%) and March (21.73%). Lipid and ash values were not significantly differencing among sampling time. The fatty acid data revealed that the saturated fatty acid values were found higher than the polyunsaturated and monounsaturated fatty acid values. In general, the fillets were abundant in palmitic acid (C16:0), stearic acid (C18:0), oleic acid (18:1n-9) and docosapentaenoic acid (C22:6n-3; DHA) values, regardless of the sampled months. DHA value was recorded as 315.08 mg 100g-1 in January, while it increased to 327.55 mg 100g-1 in the March samples. A total of 16 amino acids were determined from the fresh fillets. Compared with the other essential amino acids, the concentration of lysine and leucine were found to be higher in the fillet. At the same time, the lower rates of tryptophan were detected in examined samples for all months. Consequently, this study shows that the narrow-barred Spanish mackerel as a finfish (commercially valuable) from the north-eastern Mediterranean Sea has precious nutritional values that of the protein, fatty acids and amino acids during the sampling period. This fish can be recommended in terms of detected essential fatty acid and amino acid profile that completely nutritious for the human as well as other organisms’ dietary requirements.tr_TR
dc.description.indexWostr_TR
dc.description.indexScopustr_TR
dc.identifier.endpage448tr_TR
dc.identifier.issn/e-issn2148-9297
dc.identifier.issue04tr_TR
dc.identifier.startpage441tr_TR
dc.identifier.urihttps://doi.org/10.15832/ankutbd.753691tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/83956
dc.identifier.volume27tr_TR
dc.language.isoentr_TR
dc.publisherAnkara Üniversitesitr_TR
dc.relation.isversionof10.15832/ankutbd.753691tr_TR
dc.relation.journalAnkara Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisitr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Başka Kurum Yazarıtr_TR
dc.subjectScomberomorus commersontr_TR
dc.subjectproximate compositiontr_TR
dc.subjectessential amino acidstr_TR
dc.titleProximate Composition, Fatty Acid and Amino Acid Profiles of Narrow-Barred Spanish Mackerel (Scomberomorus commerson) Fillets from İskenderun Bay in The North-Eastern Mediterranean Seatr_TR
dc.typeArticletr_TR

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