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    Effects of season on proximate and fatty acid compositions of two mediterranean fish - the round herring (Etrumeus teres) and tub gurnard (Chelidonichthys lucernus)
    (Wiley-Blackwell, 2010) Kucukgulmez, Ayguel; Celik, Mehmet; Ersoy, Beyza; Yanar, Yasemen
    P>The aim of this work was to study the seasonal variation of the proximate and fatty acid compositions in the round herring (Etrumeus teres) and tub gurnard (Chelidonichthys lucernus) caught from the North-Eastern Mediterranean Sea. Proximate compositions and fatty acid contents of both fish species showed statistically significant seasonal variations (P < 0.05). While the protein contents were at its highest in winter, the lipid contents were at its highest in autumn. The main fatty acids were C16:0 (palmitic acid), C18:0 (stearic acid), C16:1 n-7 (palmiteoleic acid), 18:1 n-9c (oleic acid), C20:5 n-3 (eicosapentaenoic acid) and C22:6 n-3 (docosahexaenoic acid). The total polyunsaturated fatty acid in round herring was highest in winter, whereas that in tub gurnard was highest in spring.
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    Öğe
    RESEARCH NOTE: A COMPARISON OF THE CHEMICAL COMPOSITION OF ZANDER (SANDER LUCIOPERCA) LIVING IN DIFFERENT LAKES OF TURKEY
    (Wiley, 2009) Oksuz, Abdullah; Kucukgulmez, Ayguel; Diler, Abdullah; Celik, Mehmet; Koyuncu, Esra
    In the present work, the proximate compositions, minerals and trace element contents of zander (Sander lucioperca) caught from two lakes (Beysehir Lake and Seyhan Dam Lake) of Turkey were compared. There were significant differences between moisture and lipid contents, although there were no statistically significant differences between crude protein and ash contents. The mineral and trace elements determined were Na, K, Ca, P, Mg, Zn, Cu, Fe, Pb and Se. Although Na and Fe contents of zanders in two different lakes were different from each other (P < 0.01), we found no statistically significant differences in terms of Mg, Ca, P, Cu, Pb, Se, Zn contents (P > 0.01). Among the minerals analyzed, K was the highest followed by P, Ca, Na and Mg. The most abundant trace elements were Zn, Fe, Cu, Se followed by Pb, and these elements were below the limits proposed by Turkish Food Codes for human consumption in the meat of zander.