Differences on lipid quality index and amino acid profiles of European Anchovy caught from different area in Turkey

Abstract

Introduction. European anchovy is a nutritive food preferred by everybody with high omega 3 contents. Materials and methods. Within the scope of the study, the anchovy which was caught from different seas in Turkey were compared in view of its lipid quality index and amino acid (AA) profile. Result and discussion. The amount of SFA, MUFA and PUFA’s of the Aegean Sea (AS), Black Sea (BS), and the Marmara Sea (MS) anchovy were 41.31, 11.18, 48.10; 32.38, 31.39, 36.24% and 32.92, 32.24, 34.82, respectively. The SFA and PUFA in the AS anchovy were found higher than the others (p<0.05). Similarly, the highest DHA contents were found as 29.51% in the AS anchovy (p<0.05) The oleic acid of BS anchovy were more than 3 times of the AS anchovy. Glutamic acid was the highest essential AAs in the groups. The lysine, aspartic acid, alanine, glycine, glutamic acid, ısoleucine, leucine, methionine, phenylalanine, proline in the AS anchovy were higher than the other groups. The histidine of the anchovies was similar (p>0.05). The ratio of EAA with non-EAA of the AS, BS and MS anchovies were found to be 1.21, 1.31 and 1.21 respectively. Conclusion. It has been found that anchovy contains high amounts of essential fatty acids and EAAs. Especially the AS anchovy was higher quality in view of EPA+DHA and total EAAs compositions. Article history: