COMPARISON OF PROTEIN, LIPID AND FATTY ACIDS COMPOSITION OF ANCHOVY (ENGRAULIS ENCRASICOLUS L. 1758) DURING THE COMMERCIAL CATCHING SEASON

Journal of Muscle Foods Pub Date : 2010-06-16 DOI:10.1111/j.1745-4573.2009.00196.x

YALÇIN KAYA, HÜLYA TURAN

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引用次数: 25

Abstract

ABSTRACT

In this research were investigated protein, lipid and fatty acids contents of commercially important anchovy (Engraulis encrasicolus) during the catching season. The protein content of anchovy ranged from 17.24 to 16.94%. The lipid content of anchovy was maximum (18.57%) in November and minimum (15.57%) in January The total saturated fatty acids content were determined as 38.62, 35.20 and 33.57% in November, December and January, respectively. Palmitic acid (C_16:0) was found at the highest levels among the saturated fatty acids through all commercial catch season. The monounsaturated fatty acids content ranged from 25.45 to 29.50%. Concerning the monounsaturated fatty acids, oleic acid (C_18:1n-9) constituted the larger percentage than others. Docosahexaenoic acid (DHA; C_22:6n-3) and eicosapentaenoic acid (EPA; C_20:5n-3) contents were determined as average 9.37% and 7.92%, respectively. n-3 Polyunsaturated fatty acids (n-3 PUFAs) of anchovy were higher than n-6 PUFAs. Thrombogenicity and atherogenicity index values were 0.43, 0.40, 0.36 and 1.94, 1.69, 1.52 in November, December and January, respectively. The n-6/n-3 ratio of anchovy was 0.23, 0.20 and 0.17 in November, December and January, respectively.

PRACTICAL APPLICATIONS

The anchovy is very important a fish for Turkey. Annual per capita fish consumption is around 8 kg in Turkey, which 40% is anchovy. This research provides useful information on the proximate composition of anchovy during the catching season. Results of this research will be reference for the fish processing technology, dieticians and similar academic studies.

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商业捕捞季节凤尾鱼(engraulis encrasicolus l . 1758)蛋白质、脂肪和脂肪酸组成的比较

摘要本研究对商业重要鳀鱼(Engraulis encrasicolus)在捕捞季节的蛋白质、脂肪和脂肪酸含量进行了研究。凤尾鱼蛋白质含量为17.24% ~ 16.94%。11月鳀鱼脂肪含量最高(18.57%)，1月最低(15.57%)，11月、12月和1月鳀鱼总饱和脂肪酸含量分别为38.62%、35.20%和33.57%。在整个商业捕捞季节，饱和脂肪酸中棕榈酸(C16:0)含量最高。单不饱和脂肪酸含量为25.45% ~ 29.50%。在单不饱和脂肪酸中，油酸(C18:1n-9)所占比例较大。二十二碳六烯酸(DHA;C22:6n-3)和二十碳五烯酸(EPA;C20:5n-3)的平均含量分别为9.37%和7.92%。凤尾鱼的n-3多不饱和脂肪酸含量高于n-6多不饱和脂肪酸含量。11月、12月和1月的血栓形成指数和动脉粥样硬化指数分别为0.43、0.40、0.36和1.94、1.69、1.52。11月、12月和1月鳀鱼的n-6/n-3比值分别为0.23、0.20和0.17。凤尾鱼对土耳其来说是非常重要的鱼类。土耳其的年人均鱼类消费量约为8公斤，其中40%是凤尾鱼。这项研究提供了在捕捞季节鳀鱼的大致组成的有用信息。本研究结果可为鱼类加工工艺、营养学家及类似学术研究提供参考。

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Journal of Muscle Foods 工程技术-食品科技

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