Effects of season on proximate and fatty acid compositions of two mediterranean fish - the round herring (Etrumeus teres) and tub gurnard (Chelidonichthys lucernus)
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Dosyalar
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Blackwell
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Fatty acids, proximate composition, round herring, seasonal variation, tub gurnard
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
45
Sayı
5
