SEASONAL VARIATION OF FATTY ACID AND AMINO ACID COMPOSITIONS IN THE MUSCLE TISSUE OF ZANDER (SANDER LUCIOPERCA LINNAEUS, 1758) AND THE EVALUATION OF IMPORTANT INDEXES RELATED TO HUMAN HEALTH

Caglak E., Karsli B.

ITALIAN JOURNAL OF FOOD SCIENCE, vol.29, no.2, pp.266-275, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 29 Issue: 2
  • Publication Date: 2017
  • Journal Name: ITALIAN JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.266-275
  • Keywords: amino acids, Beysehir Lake, fatty acids, seasons, zander, PROFILE, PROXIMATE, FISH, RATIOS, CAUGHT, DIET
  • Recep Tayyip Erdoğan University Affiliated: Yes

Abstract

In this study, the seasonal fatty acid and amino acid amounts in the muscles of the zander from Beysehir Lake, Turkey, and their important indices for human health were evaluated. It was found that aspartic acid, glutamic acid and lysine levels in zander were dominant among the amino acids. The ratio of essential amino acids (EAA) to non-essential amino acids (NEAA) was between 0.69 and 0.78. In all seasons, the polyunsaturated fatty acid (PUFA, 89.85-109.11 mg/100g) amount in zanders was higher than saturated fatty acids (SFA, 55.08-81.89 mg/100g) and monounsaturated fatty acids (MUFA, 29.16-78.89 mg/100g). It was determined that EPA, DHA and omega-3 rates were high. The fatty acid quality indices (AI, TI, FLQ, w6/w3, h/H) were found at proper levels for human health. Summing up the results, it was found that seasons influenced both the compositions of amino acids and fatty acids of zander.