Nutrient and Fatty Acid Composition of Pike Perch (Sander lucioperca) and Evaluation of Important Indexes Related to Human Health

Esra Balıkçı

Makale detayları

Nutrient and Fatty Acid Composition of Pike Perch (Sander lucioperca) and Evaluation of Important Indexes Related to Human Health

Yazarlar:

Esra Balıkçı

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Acta Aquatica Turcica Vol.19 Issue 4, pp.331-340

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303837

pISSN:

2651-5474

Anahtar kelimeler:

Özet:

 The nutrient and fatty acid composition of the muscle tissues in the dorsal D, ventral V, and caudal C regions of the pike perch were determined in this study. Pike perch had 19.63 protein, 0.92 lipid, 78.36 moisture, and 1.04 ash. The whole muscle WM 0.92 of pike perch had the highest lipid content, followed by C 0.82, V 0.73, and D regions 0.69. The results of the study revealed that total polyunsaturated fatty acid PUFA 32.3737.05 values were higher than those of total saturated fatty acids SFA 29.9631.76 and monounsaturated fatty acid MUFA 17.2620.81 in all whole muscle WM and different regions D, V, and C of the pike perch. The highest SFA, MUFA, and PUFA amounts were in D, WM, and D regions, respectively. In all groups, the amount of Docosahexaenoic acid DHA 12.97-15.43 was higher than Eicosapentaenoic acid EPA 5.66-6.97. While there was no difference between regions in terms of EPA value, the difference between regions in terms of DHA values was found to be important p 0.05. The highest EPA and DHA values were detected in the D region. Atherogenicity index AI 0.470.48, thrombogenicity index TI 0.330.35, hypocholesterolemichypercholesterolemic ratio HH 1.531.57 and n-6n-3 0.470.51 ratios were at recommended levels in all regions WM, D, V, and C and there was no regional difference p  0.05. The results showed that the fatty acid composition of the pike perch varies according to different body regions, it is rich in nutrient content and has the recommended level of AI, TI, HH, and n-6n-3 ratios. It can be concluded that pike perch has beneficial health effects on human nutrition.

 The nutrient and fatty acid composition of the muscle tissues in the dorsal D, ventral V, and caudal C regions of the pike perch were determined in this study. Pike perch had 19.63 protein, 0.92 lipid, 78.36 moisture, and 1.04 ash. The whole muscle WM 0.92 of pike perch had the highest lipid content, followed by C 0.82, V 0.73, and D regions 0.69. The results of the study revealed that total polyunsaturated fatty acid PUFA 32.3737.05 values were higher than those of total saturated fatty acids SFA 29.9631.76 and monounsaturated fatty acid MUFA 17.2620.81 in all whole muscle WM and different regions D, V, and C of the pike perch. The highest SFA, MUFA, and PUFA amounts were in D, WM, and D regions, respectively. In all groups, the amount of Docosahexaenoic acid DHA 12.97-15.43 was higher than Eicosapentaenoic acid EPA 5.66-6.97. While there was no difference between regions in terms of EPA value, the difference between regions in terms of DHA values was found to be important p 0.05. The highest EPA and DHA values were detected in the D region. Atherogenicity index AI 0.470.48, thrombogenicity index TI 0.330.35, hypocholesterolemichypercholesterolemic ratio HH 1.531.57 and n-6n-3 0.470.51 ratios were at recommended levels in all regions WM, D, V, and C and there was no regional difference p  0.05. The results showed that the fatty acid composition of the pike perch varies according to different body regions, it is rich in nutrient content and has the recommended level of AI, TI, HH, and n-6n-3 ratios. It can be concluded that pike perch has beneficial health effects on human nutrition.

 The nutrient and fatty acid composition of the muscle tissues in the dorsal D, ventral V, and caudal C regions of the pike perch were determined in this study. Pike perch had 19.63 protein, 0.92 lipid, 78.36 moisture, and 1.04 ash. The whole muscle WM 0.92 of pike perch had the highest lipid content, followed by C 0.82, V 0.73, and D regions 0.69. The results of the study revealed that total polyunsaturated fatty acid PUFA 32.3737.05 values were higher than those of total saturated fatty acids SFA 29.9631.76 and monounsaturated fatty acid MUFA 17.2620.81 in all whole muscle WM and different regions D, V, and C of the pike perch. The highest SFA, MUFA, and PUFA amounts were in D, WM, and D regions, respectively. In all groups, the amount of Docosahexaenoic acid DHA 12.97-15.43 was higher than Eicosapentaenoic acid EPA 5.66-6.97. While there was no difference between regions in terms of EPA value, the difference between regions in terms of DHA values was found to be important p 0.05. The highest EPA and DHA values were detected in the D region. Atherogenicity index AI 0.470.48, thrombogenicity index TI 0.330.35, hypocholesterolemichypercholesterolemic ratio HH 1.531.57 and n-6n-3 0.470.51 ratios were at recommended levels in all regions WM, D, V, and C and there was no regional difference p  0.05. The results showed that the fatty acid composition of the pike perch varies according to different body regions, it is rich in nutrient content and has the recommended level of AI, TI, HH, and n-6n-3 ratios. It can be concluded that pike perch has beneficial health effects on human nutrition.

 Bu çalışmada Sudak balığının dorsal D, ventral V ve kaudal C bölgelerindeki kas dokularının besin ve yağ asidi bileşimi belirlenmiştir. Sudak balığı  19.63 protein,  0.92 lipit,  78.36 nem ve  1.04 kül içeriğine sahip olduğu saptanmıştır. Sudak balığının en yüksek lipit içeriği WM bölgesinde 0.92 bulunurken bunu C 0.82, V 0.73 ve D bölgeleri 0.69 izlemiştir. Çalışmanın sonuçları, Sudak balığının tüm WM ve farklı bölgelerindeki kaslarda D, V ve C toplam çoklu doymamış yağ asitleri PUFA 32.37 -37.05 değerlerinin toplam doymuş yağ asitlerinden SFA 29.96-31.76 ve tekli doymamış yağ asidi MUFA 17.26-20.81 değerlerinden daha yüksek olduğunu göstermiştir. En yüksek SFA, MUFA ve PUFA miktarları sırasıyla D, WM ve D bölgelerinde belirlenmiştir. Tüm gruplarda Docosahexaenoik asit DHA 12.97-15.43 miktarı, eikosapentaenoik asitten EPA 5.66-6.97 daha yüksek bulunmuştur. EPA değeri açısından bölgeler arasında fark olmadığı tespit edilirken, DHA değerleri açısından bölgeler arasındaki fark önemli bulunmuştur p 0.05. En yüksek EPA ve DHA değerleri D bölgesinde tespit edilmiştir. Atherogenicity indeks AI 0.47-0.48, thrombogenicity indeks TI 0.33-0.35, hipokolesterolemikhiperkolesterolemik oran HH 1.53-1.57 ve n-6n-3 0.47-0.51 oranı tüm bölgelerde WM, D, V ve C önerilen seviyelerde olup bölgesel fark bulunmamıştır P 0.05. Sonuçlar, sudak balığının yağ asidi bileşiminin vücudunun farklı bölgelerine göre değiştiğini, besin içeriği açısından zengin olduğunu ve önerilen AI, TI, HH ve N-6N-3 oranlarına sahip olduğunu göstermiştir. Sudak balığının insan beslenmesinde yararlı sağlık etkileri olduğu sonucuna varılabilir.

Makale detayları

Nutrient and Fatty Acid Composition of Pike Perch (Sander lucioperca) and Evaluation of Important Indexes Related to Human Health

Yazarlar:

Esra Balıkçı

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Acta Aquatica Turcica Vol.19 Issue 4, pp.331-340

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303837

pISSN:

2651-5474

Atherogenicity index

Thrombogenicity index

Fatty acid composition

Different muscle tissue

Sander luciopercaAtherogenicity indeks

Thrombogenicity indeks

Yağ asitleri kompozisyonu

Farklı kas dokuları

Sander lucioperca

Sayı

Makale detayları

Yazarlar: Esra Balıkçı

Yayıncı: Isparta University of Applied Sciences

Ana Başlıklar: Gıda Mühendisliği

Dergi: Acta Aquatica Turcica Vol.19 Issue 4, pp.331-340

Belge Tipi: Makale

Yayın Tarihi: 1/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001303837

pISSN: 2651-5474

Sayı

Yazarlar:

Esra Balıkçı

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Acta Aquatica Turcica Vol.19 Issue 4, pp.331-340

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303837

pISSN:

2651-5474