The effect of migration on fatty acid, amino acid, and proximate compositions of the Black Sea anchovy (Engraulis encrasicolus, Linne 1758) from Turkey, Georgia, and Abkhazia

Creative Commons License


JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.105, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 105
  • Publication Date: 2022
  • Doi Number: 10.1016/j.jfca.2021.104197
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Keywords: The Black Sea, Anchovy, Migration, Food analysis, Food composition, CHEMICAL-COMPOSITION, FISH, L.
  • Recep Tayyip Erdoğan University Affiliated: Yes


The effect of migration was investigated on the amino acid and fatty acid profiles and proximate composition of the anchovy caught from the coasts along the Black Sea. During migration, the percentage of lipid in anchovy decreased and varied from 8.23 to 12.2 %. The most abundant fatty acids were palmitic acid (among saturated fatty acids; SFAs), oleic acid (among monounsaturated fatty acids; MUFAs), and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (among polyunsaturated fatty acids; PUFAs). The n-ary sumation n3/n6 ratio, and the athero-genic and thrombogenic indices of the samples were within the limiting range reported by international orga-nizations. The fish lipid quality index was found to be high in the feeding areas. The total essential ( n-ary sumation EAA) and nonessential ( n-ary sumation NEAA) amino acids differed among stations and ranged from 6602 to 8773 mg/100 g and from 7267 to 9612 mg/100 g, respectively. The most dominant EAA and NEAA were lysine and glutamic acid, respectively. In this study, some changes were detected in the fatty acid and amino acid profiles in the feeding and wintering areas during migration. Moreover, it was assumed that these changes did not cause a significant loss in the nutritional value and the meat quality of the anchovy.