Seasonal variations on total fatty acid composition of fillets of zander (Sander lucioperca) in Beysehir Lake (Turkey)
Küçük Resim Yok
Tarih
2007
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER SCI LTD
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Seasonal variations on total fatty acid compositions of zander, Sander lucioperca in Beysehir Lake, were determined by using GC. Polyunsaturated fatty acids (PUFA) were found to be higher than saturated (SFA) and monounsaturated fatty acids (MUFA) in all seasons. Palmitic acid was the major SFA (57.0-64.0% of total SFA) in all seasons. Oleic acid was identified as the major MUFA (45.0-58.0% of total MUFAs). Docosahexaenoic acid (DHA), linoleic acid (LA), eicosapentaenoic acid (EPA), and arachidonic acid (AA) were the most abundant PUFA. Relating to the total fatty acid composition of zander, the percentages of DHA, LA, AA, and EPA ranged between 17.1-23.3%, 5.40-15.4%, 6.72-9.94% and 4.22-5.93% of total lipid, respectively. The percentages of total omega 3 fatty acid were higher than those of total omega 6 fatty acid in the fatty acid composition of zander with omega 3/omega 6 ratios of 1.49, 1.45, 1.22, 0.72 in spring, autumn, winter, and summer, respectively. It was shown that the fatty acid composition and omega 3/omega 6 fatty acids ratio in the muscle of zander were significantly influenced by spawning and season. (c) 2006 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
zander, Sander lucioperca, fatty acid composition, seasonal variations, Beysehir Lake
Kaynak
FOOD CHEMISTRY
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
103
Sayı
4
